"The cavatelli with pork ragu is a constant on Campana’s menu, built with an aromatic base of flavors typical to Tuscany, such as sofrito and rosemary. Owner George Kaden has refined the recipe over a decade, first workshopping the dish when he worked at New York City’s acclaimed Hearth. Kaden makes the cavatelli in-house with Pacific Northwestern flour while grinding pork shoulder and adding salumi trimmings to the ragu; the dish is finished with whipped ricotta and Parmigiano-Reggiano." - Janey Wong
