Pelino's Pasta

Cacio e Pepe! 😍❤️

Brought to your table in a wheel of Pecorino Romano DOP and mixed table side, this original Roman pasta is over a thousand years old.

Cacio e Pepe is a staple here at Pelino’s Pasta and is the only pasta that never leaves our menu.

🇮🇹DOP is an Italian label that guarantees an ingredient is produced in a specific region of Italy🇮🇹

Menu drop for our Champagne and Caviar 3 year Anniversary Dinner!! 🍾❤️🥂

Roman style Tiramisu 😍

Decadent, but not overly sweet, come find out why this is considered the best Tiramisu in the city!

Abbronzatissima 🌞🍫🍑

For this desert we have a light and airy vanilla panna cotta, speckled with vanilla bean, and paired with: roasted peaches from the Georgia peach truck, roasted almond Torrone, and valrhona chocolate! 😍

The name of this dish means “very tanned” and is referencing the roasted components in the dish, Italian skin in the summer, and the famous Italian song that we play every night during service. 😁

MENU DROP!💐🍷🍇 Tour of Italia: Tuscan Dinner

See you this Thursday at Pelino’s Pasta for 7 courses of Tuscan cuisine with wine pairings!

Fusilone alla Nerano 🥒🌿

A famous dish from the Amalfi coast made with spiraling Fusilone pasta in order to hold the luscious Nerano sauce. This dish features bright flavors of zucchini, organic basil, and Provolone. This is the first dish Christina and Vinny learned to make on the Amalfi coast, and were taught by a chef who was born in Nerano!

Pappardelle con Cardoncelli 🍄‍🟫

Featuring hand cut Pappardelle and king trumpet mushrooms for an earthy yet indulgent bite. The mushrooms are cubed and sauteed in EVOO until they are golden and crispy. Next the mushrooms are deglazed in the same high quality white wine that we offer on our wine list. This provides acidity and depth to the earthy flavor of the mushroom.

This dish is inspired by the mushroom foraging season in Italia; which over time, has gone from tradition to obsession and families will take time off work to pass their secret foraging locations down generation to generation!

Crostata Rosa 🍓🍒🥧

Christina brings us yet another incredible Crostata! This month it is inspired by overflowing tables of beautiful berries and stone fruit that she saw while shopping at a market in Italia. The flavor and richness of the pastry creme creates a beautiful balance with the tart red fruit and dots of lemon curd. Bon appetito!

Linguine alle Vongole 🦪🧄🌶️🌿

Brought to fame in the 1800s by Neapolitan Chef’s, this classic Italian dish is the star of seafood pasta in Italia! Our take features Littleneck clams from Coastal Local Seafood, white wine, parsley, and garlic from our father Eugene Pelino’s garden. With a slight kick from Calabrian chili this elevated summer dish brings everything to the table and yet, it still allows the fresh clams to be the star.

Gnocchi alla Genovese 🌿💚🌱

This Pesto Genovese follows the authentic recipe guidelines of the Consorzio del Pesto Genovese, and the shape of the gnocchi was taught to Vinny and Christina in Italy by a Chef from Genoa! This dish highlights freshness and quality and is topped with Parmigiano Reggiano DOP - the “King of Cheeses”.

🇮🇹DOP is an Italian label stating that an ingredient is produced in a specific region of Italy 🇮🇹

Raviolo Carbonara 😍❤️

This dish combines two of our most well loved dishes from our three years worth of menus, the Raviolo al Uovo and Carbonara! The raviolo is filled with a whole yolk surrounded by a ring of Bellweather Farms ricotta; topped with crispy IGP guanciale from Lazio, Pecorino Romano DOP, and freshly cracked black pepper.

🇮🇹DOP and IGP are Italian labels that guarantee the quality of the ingredient and that it is produced in a specific region of Italy🇮🇹

Bruschetta alla Scapece 🍞🧀🥒

A dish created for the Amalfi coast when Christina and Vinny were invited as guest Chefs at a restaurant in Positano. This bruschetta features a traditional southern preparation of zucchini with vinegar, garlic, and mint. Complemented by a whipped Northern cheese called Robiola. This bruschetta is a balance of North and South, creaminess and acidity, brought together on the Amalfi coast!

Prosciutto e Melone 😍🍈🍧
(Featuring melon sorbetto from Piazza Pelino)

This quintessential summer antipasto has graced our menu each summer. Originating in Roman times, the practice of pairing “cold and moist” foods with “hot and dry” was believed to be a balance that boosted the immune system and was in accordance with their medicinal philosophy.

This month’s rendition features melon three ways: sliced with Buffalo Mozzarella and Prosciutto di Parma DOP, in a gel dotted on the plate, and as a melon sorbetto from our sister restaurant Piazza Pelino!

🇮🇹DOP is an Italian label stating that an ingredient is produced in a specific region of Italy🇮🇹

Prosciutto e Melone 😍🍈🍧
(Featuring melon sorbetto from Piazza Pelino)

This quintessential summer antipasto has graced our menu each summer. Originating in Roman times, the practice of pairing “cold and moist” foods with “hot and dry” was believed to be a balance that boosted the immune system and was in accordance with their medicinal philosophy. 

This month’s rendition features melon three ways: sliced with Buffalo Mozzarella and Prosciutto di Parma DOP, in a gel dotted on the plate, and as a melon sorbetto from our sister restaurant Piazza Pelino!

🇮🇹DOP is an Italian label stating that an ingredient is produced in a specific region of Italy🇮🇹

Insalata del Palazzo 🥗🍑🍅🍒

A fresh salad highlighting Georgia peaches! This was first served to friends in Rome, and showcases the Italian emphasis on fresh ingredients rather than lettuces. The combination of crisp fennel, bright tomatoes and creamy Buffalo Mozzarella creates a wonderful balance of flavors and textures, and is finished with white balsamic.

See you Tuesday for our July Menu 🇮🇹

A presto!

What better way to start a meal than house made focaccia and Sicilian olive oil? 😍

Chef's Vinny and Christina hand selected this olive oil while visiting the orchards last year in Sicily! We have featured this olive oil many times in our dishes and are excited to be serving it with our focaccia as well!

Summer is finally here!! 🌞

This month has featured some wonderful fresh and light summer dishes, and also some classics. Stop in soon before the menu changes!

A presto.

Roman style Tiramisu 😍

Christina's Tiramisu is always in the spotlight here at Pelino's Pasta.

Gemelli alla Molisana 🇮🇹❤️

Gemelli pasta tossed with cime di rapa that is cooked in white wine, as well as handmade pork sausage. This simple dish can be found all throughout Italia but more specifically in the small region of Molise, next to Abruzzo. Growing up Chef Vinny helped his grandfather make sausage many times over the years, and it brings him joy to continue this tradition in the restaurant.

Happy fathers day to all the Fathers and Grandfathers out there!

Un Estate d'Amore ❤️

Meaning “A summer of Love” this dish is in reference to the title of a 1950s Italian film.

These two Triangoli pasta are striped with vibrant color and filled with Pecorino Romano DOP, Bellwether Farms Ricotta, artichoke, mint and lemon. The purple stripe specifically comes from the grape must from one of our favorite Tuscan wineries, Casa Emma!

Estate in Toscana 🫘 🥗 🥬 🧅

Meaning summer in Tuscany, this dish is comprised of a variety of traditional Tuscan ingredients! Starting with a warm creamy spread of cannellini beans across the plate, and then topped with an assortment of aromatic vegetables, hearty greens, and an agrodolce of rhubarb and red onion. This combination creates a balance of richness and brightness throughout the dish!

Tesori dell’Arcobaleno 🌈

Meaning Treasures of the Rainbow; this dish features a slice of rich and creamy ricotta cake topped with chocolate glaze, frutti di bosco coulis painted across the plate, and amaretto gelato from Piazza Pelino!

Tesori dell'Arcobaleno 🌈

Meaning Treasures of the Rainbow; this dish features a slice of rich and creamy ricotta cake topped with chocolate glaze, frutti di bosco coulis painted across the plate, and amaretto gelato from Piazza Pelino!

Carbonara 😍

This traditional rendition of Roman Carbonara, uses only the best ingredients. Tonnarelli pasta is coated in rich organic egg yolk and Pecorino Romano DOP. To finish, freshly cracked black pepper and crispy Guanciale IGP, lending a smoky bite to the dish.

🇮🇹DOP and IGP are Italian labels that guarantee the quality of the ingredient and that it is produced in a specific region of Italy🇮🇹

Gnudi agli Spinaci ✨

This is a traditional Tuscan dish that gets the name “gnudi” (meaning naked) because it refers to the idea that these are ravioli without the pasta shell. Instead these pillowy dumplings of ricotta, spinach, and Parmigiano Reggiano are tossed in butter and finished with pink peppercorns.

Carpaccio alla Piemontese 🥩

This carpaccio features thinly sliced Piemontese filet complimented by creamy stracciatella, red onions cooked in red wine, and richly flavored Piemontese hazelnuts. The origin of the name Carpaccio is in reference to Vittore Carpaccio who was famous for the bold red pigments in his art!

Panna Cotta al Mango 🥭

A perfect dessert for summer that is light and refreshing. Mango panna cotta is the star of this dish, but is complemented by raspberry coulis and white chocolate crumble. Finished with fresh mango, raspberry, and mint.

Reginette al Fresco ✨

This light and fresh summery dish features: Reginette pasta in a sauce of artichoke pesto, with citrus from lime, and a rich nuttiness from pistachio. Topped with mint and strawberry powder adding brightness and color.

Bruschetta di Caponata 🍅🍆🫒

This month’s bruschetta is a traditional Sicilian dish featuring eggplant, tomatoes, and the prized Castelvetrano olives. With the addition of vinegar this dish achieves a sweet and sour “agrodolce” flavor.