“Italian leaning,” Carvelli’s menus also include dishes like his Tip-to-Top Barbecue Maple Glazed Carrots with Carrot Top Salsa Verde which in a nod to nose-to-tale cooking, uses all of the carrot.; MaeGammino.com
Photo by Mae Gammino
Typically, Carvelli heads to the kitchen on Wednesday evenings to prepare about eight pounds of fresh pasta for the week. He makes filled pastas like ravioli, agnolotti and more.
