Summertime and the Ravioli is easy…

Come see us at Dorset Farmers’ Market!

DiBuono Ravioli Co. will be at the Dorset Farmers’ Market on Sunday June 24.
We have some great new offerings and we are still rockin’ the classics too.
Stop by the tent and say hello!


At the Kitchen Table Cooking Class Series

FIRST FRIDAYS: We have had so much fun this spring. Due to the great response, we will be continuing classes throughout the summer on Downtown Bennington’s “First Fridays” from July through October.

All classes are completely hands-on and everybody eats.
The class begins with anti-pasti, introductions and mise en place. Six seats are available – great for couples or small groups of friends.

Class runs from 6:30 – 9:30ish. (They usually run a little over). Choose a date that works for you and call Chef Scott to reserve your spot!

Seats are going fast!!
July 6 – Potato gnocchi making and a dish using seasonal ingredients
August 3 – Ravioli and hand cut pasta with a sauce of fresh tomatoes
September 7 – Potato gnocchi making and a dish using seasonal ingredients
October 5 – Ravioli and hand cut pasta with a sauce of fresh tomatoes

Please call Chef Scott to sign up and get more details: (802) 379-4100


RAVIOLI
New!  Hot Italian sausage & ricotta ravioli
Chocolate ravioli
 – semi-sweet chocolate blended with ricotta for a sweet creamy filling
Cannoli filled ravioli – creamy ricotta scented with lemon zest and cinnamon

Seasoned ricotta – traditional, fresh basil and cheese
Truffled mushroom – “a local favorite”
Lobster with fresh lemon and dill – out of this world”

SAUCES
New this week:
Raspberry sauce – for the new chocolate ravioli.
Rustic Tomato (rustico)
Spicy Tomato (fra diavolo) – Word on the street is “It’s pretty spicy”
Chef Scott’s Alfredo sauce – made the traditional way
Basil and olive oil

CHEESES  
Maple Brook fresh mozzarella – made right here in North Bennington
Grated imported pecorino Romano – excellent sheep’s milk grating cheese

PASTA
Angel hair (capellini) – perfect for scampi or Rustic Tomato Sauce
Rigatini – perfect for hot soup or a hearty sauce
Pappardelle – wide noodle, different flavors each week
Gluten free fettuccine 

Gluten free ravioli upon request. Three dozen minimum order. They freeze very well.

Also this week:
Gnocchi – handmade with potato and parmesan.
Fettuccine – wants to marry with Alfredo

DESSERTS
Pizzelles (vanilla flavored Italian wafer cookies. Chef Scott’s family recipe.)
Biscotti by Paper, Cake Scissors(Anise and almond, perfect for an after dinner treat.)

Pasticcio di pasta: We’re bringing back a favorite from last year! Layers of fresh pasta baked with sauteed organic spinach, goat cheese, and roasted red bell peppers.
We’ve got Vermont Salumi cured meats, sausages and salami too! “Authentic, all-natural, handmade charcuterie from the Vermont countryside.”
Formaggio Kitchen provides us with imported Italian sheep’s milk cheeses. We’ve carried these for a little while now, and they’ve been a big hit!

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