The New Cork Times

The heat of the Summer does not only bring misery, but also flavorful fruit at the apex of their ripeness. Combined with right crisp wine, the result is a refreshing sangria that can be savored at our locations throughout the year.

AAAh, it’s summer and that is when Pomodori (literally “Golden apples”) or tomatoes are at their apex of flavor, color and texture. With Lucky’s Tomatoes, we guarantee to have that most of the time throughout the year. The recipe is simple tomatoes, scallion or red onion, basil, olive oil, oregano, salt and pepper, mix and the magic is guaranteed, buon appetito.

Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively tough, and can be cooked in ways more fragile types of fish cannot (such as over a grill on skewers). The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier. Here at Cavatappo we cook it using very few ingredients in order to preserve the richness of the flavor.

In my country (Italy), the premium beef is called “Chianina”, a breed of cattle free to roam the hilly country side of Tuscany. Here in the states, the premium meat is labeled “Angus.” They are primarily raised in Colorado and Montana, but no worries you don’t have to travel that far to taste this succulent meat. We have it here, daily, at Cavatappo Grill.

A long time ago, in a Country (Italy) far, far away, culinary druids in search for the "holy Ravioli" the "ultimate filling", infuse tender leaves of spinach with creamy ricotta cheese, carefully capture this apex of flavors in a delicate shell of flour and eggs....magic was born. Today that knowledge has been passed down to us via culinary school in order to never get lost in the dark side again.