Fresh cavatelli tossed with house marinara, topped with pancetta, ricotta and arugula.
Where this dish comes from
Pancetta is a traditional Italian cured pork belly that dates back centuries across the Italian peninsula. Unlike its American counterpart bacon, pancetta is cured with salt, black pepper, and aromatics but never smoked, preserving a pure pork flavor. It exists in two primary forms: tesa (flat-cured) and arrotolata (rolled into a tight cylinder). Both are staples of Italian antipasto boards and cooking traditions, particularly in central and northern Italy, where they form the fat base for classic dishes like carbonara and amatriciana.
Matteo's · Senoia, GA