Happy National Pasta Day! We are loving this thick n’ slick spaghetti made in the Venetian tradition. The name comes from the special press used to make the pasta called a “bigolaro”. A must have when you want a night-in, ugly-eating noods solo on the couch in your pjs while watching Netflix….just dont forget the parm! Sunday night never sounded so good. . . . 10/17 #milkfarmlunch 1)MUFFALETTA: salami, mozzarella, aioli, herbs, greens on focaccia 2)?PROSCIUTTO ITALIANO: prosciutto, Fontina Val d’Aosta, basil, sun-dried tomatoes, greens, EVOO, and balsamic on baguette 3)HBB: French ham, fromage de Meaux, cracked pepper, and herbed butter on baguette •SIGNATURE GRILLED CHEESE

Happy National Pasta Day! We are loving this thick n' slick spaghetti made in the Venetian tradition. The name comes from the special press used to make the pasta called a "bigolaro". A must have when you want a night-in, ugly-eating noods solo on the couch in your pjs while watching Netflix....just dont forget the parm! ? Sunday night never sounded so good. . . . 10/17 1)MUFFALETTA: salami, mozzarella, aioli, herbs, greens on focaccia 2)?PROSCIUTTO ITALIANO: prosciutto, Fontina Val d'Aosta, basil, sun-dried tomatoes, greens, EVOO, and balsamic on baguette 3)HBB: French ham, fromage de Meaux, cracked pepper, and herbed butter on baguette •SIGNATURE GRILLED CHEESE