September 23, 2026 – Fall in Oregon has a certain rhythm: cooler evenings, changing leaves, the return of rain…and the sudden realization that a big bowl of pasta sounds good basically every night.

So this season, we leaned into it.

Our new fall specials bring together slow-roasted porchetta, fresh sage, Tuscan Sangiovese, a little Calabrian chili heat and, because it wouldn’t really be fall without it, pumpkin for dessert.
Consider your cozy-season dinner plans handled.

Pasta Season Is Here

The star of the menu is our Rigatoni with Porchetta & Sage Cream.

Porchetta has been a favorite in central Italy for centuries, traditionally made by seasoning pork with herbs and aromatics, rolling it tightly and roasting it low and slow. In Italy, you’ll often find it sliced and piled into sandwiches at markets, festivals and neighborhood shops.

We gave it the Pastini treatment: pasta, obviously.

Our porchetta starts with pork belly seasoned with rosemary, garlic, lemon zest and black pepper, then slow-roasted until tender. From there, it meets rigatoni, fresh sage, garlic, caramelized onions, cream and parmesan for a pasta that feels pretty much made for an Oregon fall evening.

Rich, savory, herby and very cozy.

Pour a Little Tuscany

A pasta this good deserved a proper glass of red.

Enter Morellino di Scansano, a Sangiovese from Tuscan winemaker Antonio Sanguineti with ripe dark cherry, fresh herbs, warm spice, smooth tannins and a slightly smoky finish. Its bright acidity and savory character make it an especially good match for the richness and herbs in the porchetta.

And Antonio isn’t exactly new around here.

He’s also the winemaker behind our Pastini Rosso, our longtime house Sangiovese made for us in Tuscany. So when it came time to choose a wine for our fall menu, pouring another one of Antonio’s wines felt like a natural fit.

Porchetta + Tuscan red. Sometimes the obvious choice is the right one.

A Little Heat for Cooler Days

Pumpkin spice isn’t the only spice having a moment this fall.

Calabrian chilies come from Calabria in southern Italy, where they’re a staple in the region’s cooking. They bring a warm, fruity heat that works just as well in sauces as it does, apparently, in cocktails.

For our fall drinks, we turn them into a housemade Calabrian chili-brown sugar syrup.

You’ll find it in our Calabrian Chili Old Fashioned, mixed with Burnside Whiskey, bitters and orange for a little sweet, a little heat and a lot of fall energy.

Skipping the alcohol? Our Spicy Cranberry Fizz gets the same chili syrup alongside Dhos NA gin, cranberry, fresh lime, vanilla and soda.

Sweet, tart, spicy, bubbly. Pick your favorite.

Pumpkin, but Make It Italian

And then there’s dessert.

Panna cotta means “cooked cream” in Italian and is traditionally associated with northern Italy. It’s simple, silky and just rich enough, which also makes it a very good blank canvas for fall.

So, naturally: pumpkin.

Our Pumpkin Panna Cotta is made with pumpkin, brown sugar, vanilla, cinnamon and nutmeg, then chilled until silky and set. We finish it with brown butter biscotti, whipped cream and caramel because fall dessert should probably be a little indulgent.

Think pumpkin season, with an Italian accent.

Come Taste Fall

Oregon fall may bring rain jackets, earlier sunsets and a lot more gray in the forecast, but it also gives us a very good excuse for warm pasta, good wine and dessert after dinner.

Our fall specials are here for a limited time, so bring your favorite pasta person and come settle in.

Rainy outside. Cozy inside. Pasta on the table. Sounds about right.