Pasta provides patrons with array of variety, versatilityA La Carte
October 13, 2019
Story By: Caroline Wright | Photos by: ANTHONY CONSILLIO
National Pasta Day is Oct. 17! How will you celebrate this delicious day? With more than 600 known pasta shapes in the world, there’s plenty of variety to choose from — but if you take your pasta seriously, Il Lupino Trattoria & Wine Bar is the place you’ll want to dine.
“We offer many of our pasta dishes in individual and family portions,” says general manager Heela Mottus. “Italian food was really made to share at a big table with family, friends, wine, and lots of lively conversation and laughter, and that’s what we hope people experience with us at Il Lupino.”
Il Lupino’s family portion feeds three to five people. This serving size is available with all of the restaurant’s popular pasta dishes, including Cappellini E Gamberi (angel hair and tiger shrimp in tomato bisque sauce, $115 family serving/$33 regular serving); Fusilli Al Pesto Romano (fusilli, aurgula pesto, cherry tomatoes and roasted Marcona almonds, $115/$33); and Carbonara (campanelle, pancetta, parmesan Reggiano, and free range egg; $90/$30).
Featured dishes include Pescatore ($157/$45, with linguine, Manila clams, mussels, fresh fish, calamari, jumbo shrimp) and Bolognese ($96/$32 with tagliatelle, veal, pork, beef, and pomodoro). “When sharing, ordering family style can be more economical, and that’s another reason our customers love having this option,” says Mottus.
The recommended wine pairing for the Pescatore is a lovely Riesling from the Jim Barry Vineyards in South Australia. Try the Bruno Giacosa Nebbiolo from Piedmont, Italy with the Bolognese. If you’d prefer another vintage, Il Lupino’s extensive list of Old and New World wines is sure to have something you’ll love.
For the perfect accompaniment for your pasta dishes, try the Meatball ($15), a prime treat made with veal, pork and beef, pomodoro sauce, and parmigiano reggiano shavings, or the Grilled Octopus ($22), cherry tomato and roasted potato, mixed greens, basil pesto and roasted red pepper aioli.