Standout dishes include cavatelli con salsiccia (cavatelli pasta with crumbled Italian sausage, Swiss chard, garlic, pine nuts in white wine sauce with shaved parmesan) and chicken scarpariello (skin-on chicken breast, Italian sausage, cherry peppers, onions, fingerling potatoes and pepperoncini in a butter sauce).Īnother new dish is the intensely flavored Borsa Quattro Formaggi: “beggar’s purse” pasta stuffed with four cheeses enrobed in a port wine demi-glace, sage cream and parmigiano-reggiano sauce and topped with crispy pancetta.

That’s my goal here that’s the kind of food I want to bring back.”įavuzzi is naturally well-versed in Italian home-style cooking, as he is originally from Molfetta, Italy, a smaller city along the Adriatic coast, located within the province of Bari.

We’re losing that homemade style, that classic Italian cooking. “I see the trends, but a lot of traditional Italian food is starting to disappear.

“I want to create dishes that bring back classic Italian cooking to a modern world,” said Favuzzi.

The grotto golden nugget