Osteria Morini

Anyone who knows me is aware of my huge affinity for Chef Michael White’s homemade pasta. To my delight, I recently became acquainted with a fellow food lover who is equally as enamored with Chef White. Together we indulged in some of the best pasta dishes around at Osteria Morini in SoHo. Our favorite of the night: the Cappelletti, an incredibly rich and savory truffled ricotta ravioli with melted butter and prosciutto. Beyond amazing! Then there was the Gnocchi with pomodoro and speck, the Farfalle with prosciutto and spring onion ragu, and the Tagliatelle with ragu antica (a winning combination of beef, pork, veal, and chicken livers). All were sensational. Oh, and we had to throw in some sliced Italian meats to start (prosciutto di parma and speck), as well as few glasses of Lambrusco (one of my favorite wines). Just another amazing Monday night meal!

Osteria Morini: 218 Lafayette Street (between Spring and Broome)


Lambrusco Grasparossa di Castelvetro “Gibe”, Tenuta Pederzana (Emilia Romagna)


Prosciutto di Parma, Speck, and Castelrosso cheese


Prosciutto di Parma (24 month)


CAPPELLETTI (truffled ricotta ravioli, melted butter, prosciutto)


GNOCCHI (ricotta dumplings, pomodoro, speck)


FARFALLE (bow tie pasta, prosciutto and spring onion ragu)


TAGLIATELLE (ragù antica, parmigiano)


Lambruschi flight: Lambrusco di Salamino, Lambrusco di Grasparossa,  Lambrusco Maestri

Osteria Morini