Hand Made Ricotta Cavatelli in Taleggio Fondue by Chef Jacob Rozenberg of Vetri Cucina

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Hand made pasta may be one of the purest of culinary expressions.  At the heart of this recipe is locally milled Bolted Hard Wheat Flour from Castle Valley Mill in Doylestown, PA.  This approachable shape is a great first step for beginners and a fun one for experienced pasta makers!

Prepared by Chef Jacob Rozenberg of Vetri Cucina, the Taleggio Fondue finished with Brown Butter and Fig Vincotto is an absolutely decadent sauce that comes together quickly and allows you focus your preparation time perfecting your pasta dough and Cavatelli technique.    

RECIPE: Hand Made Ricotta Cavatelli with Taleggio Fondue, Brown Butter and Fig Vincotto by Chef Jacob Rozenberg of Vetri Cucina

Please visit the Philadelphia landmark that is Vetri Cucina to see Chef Vetri and his team in action, lead by Chef Jacob Rozenberg.  A constantly evolving tasting menu allows them to highlight their creative representation of simple and elegant Italian cuisine. 

Vetri Cucina (Philadelphia, PA)

** Recipe Kit Includes:

Castle Valley Mill Bolted Hard Wheat Flour, Calabro Whole Milk Ricotta, Taleggio DOPFig Vincotto, Sicilian Sea Salt

 ** Recipe Kit Does Not Include:

2 Eggs, 1 pint Heavy Cream, 1/2 stick Butter