Cafe Campli

Ciao amici - we miss you all, and we love getting messages like this, so we figured now is a great opportunity to remind you that the recipes to some of your Cafe Campli favorites are available on our blog: http://oursundaygravy.com
Feel free to click around and explore. Of course we have Alla Lanterna and Sunday Gravy, but also plenty of other recipes to keep you nourished during these dark winter weeks (the posole rojo is bomb).

As for us: we are nearing the end of a long, bureaucratic delay and are anticipating the grand opening of .mincarelli towards the end of this winter. Soon we’ll get the pilot lights lit, the hood on, and back into the groove of cooking homestyle Abruzzese favorites. Stay tuned for more recipes and tales about life here, and be sure to give .mincarelli a follow.

BELLA CIAO - A special cocktail for this evening, dedicated to the anti-fascist anthem of Italians there and, sadly, now here. We’re not particularly fond of fascists anywhere, but they think to be in charge here now. Well, f- that, let’s all get together and sing Bella Ciao to drown-out their sorry parade in that city south of us.

We’re also donating 50% of tonight’s booze sales to and who is our hero and exemplifies the kind of courage and compassion we no can no longer expect from our new regime. Drink up, it’s going to a great cause.

Bella Ciao:
Engine Gin
Faccia Bruto Centerbe
Strega
Maraschino Liqueur
Not fit for kings.

Alla Lanterna

New Ts have arrived! Our little lamb is ready to travel. Swing by and get yours today while supplies last.
🙏 for the design upgrade!

🤬

BUTTERFLIES AND HURRICANES - Farfalle with Chesapeake Channa (Snakehead) Puttanesca. Support the Bay ecosystem by enjoying this bright and piquant pasta. Butterfly-shaped pasta tossed with Kalamata olives, capers, garlic, tomato and plenty of the notorious Snakehead. On special now.

New T-shirts arriving soon thanks to and an addition to the original design. Our lamb has packed his lil suitcase and is ready to travel, pasta and all! 🥳🥹

Thank you, Justin. We love it 😍

Thank you for this beautifully written article about our new venture in Penne, Italy. We wanted to share some of our favorite snips. For the full article, and the “How-to” for picking blue crabs mentioned in the article, see the links in our bio.
Grazie mille & Francis Cretarola of for your comments and providing depth to our story!
🙏💛🦀🍝

Insalata Primavera ~ shaved fennel, roasted tomatoes, farro, roasted artichokes, arugula, buffalo mozzarella with salsa verde, house vinaigrette. 🥗

Fava Crostini ~ Fresh fava bean purée, herb goat cheese, mint, parsley e.v.o.o, lemon zest.

On our spring menu till…? 🌱 💛

It’s Pappardelle and Agnolotti for the win last week! But don’t snooze on our Tagliatelle & Braised Hare Ragú or our “Woodsman” Spaghetti alla Chitarra with Sausage & Mushrooms. It’s hard for us to pick a favorite pasta from the spring menu. They’re all our favorites. See you tomorrow!