CHEF MICHAEL FIORELLI + OLIVETTA= THE PERFECT MATCH

Take the Rye Macaroni (made in-house) with fennel sausage, black kale, and ricotta. Fiorelli’s mom cooked him a similar dish when he was little. “She used boxed orecchiette pasta, went to the butcher for the sausage, put in any vegetables we had around, and mixed it with a little Parmesan cheese and olive oil. A staple in Italian American homes.”