Cafe Campli

Ciao amici - we miss you all, and we love getting messages like this, so we figured now is a great opportunity to remind you that the recipes to some of your Cafe Campli favorites are available on our blog: http://oursundaygravy.com
Feel free to click around and explore. Of course we have Alla Lanterna and Sunday Gravy, but also plenty of other recipes to keep you nourished during these dark winter weeks (the posole rojo is bomb).

As for us: we are nearing the end of a long, bureaucratic delay and are anticipating the grand opening of .mincarelli towards the end of this winter. Soon we’ll get the pilot lights lit, the hood on, and back into the groove of cooking homestyle Abruzzese favorites. Stay tuned for more recipes and tales about life here, and be sure to give .mincarelli a follow.

BELLA CIAO - A special cocktail for this evening, dedicated to the anti-fascist anthem of Italians there and, sadly, now here. We’re not particularly fond of fascists anywhere, but they think to be in charge here now. Well, f- that, let’s all get together and sing Bella Ciao to drown-out their sorry parade in that city south of us.

We’re also donating 50% of tonight’s booze sales to and who is our hero and exemplifies the kind of courage and compassion we no can no longer expect from our new regime. Drink up, it’s going to a great cause.

Bella Ciao:
Engine Gin
Faccia Bruto Centerbe
Strega
Maraschino Liqueur
Not fit for kings.

Alla Lanterna

New Ts have arrived! Our little lamb is ready to travel. Swing by and get yours today while supplies last.
🙏 for the design upgrade!

🤬

BUTTERFLIES AND HURRICANES - Farfalle with Chesapeake Channa (Snakehead) Puttanesca. Support the Bay ecosystem by enjoying this bright and piquant pasta. Butterfly-shaped pasta tossed with Kalamata olives, capers, garlic, tomato and plenty of the notorious Snakehead. On special now.

New T-shirts arriving soon thanks to and an addition to the original design. Our lamb has packed his lil suitcase and is ready to travel, pasta and all! 🥳🥹

Thank you, Justin. We love it 😍

Thank you for this beautifully written article about our new venture in Penne, Italy. We wanted to share some of our favorite snips. For the full article, and the “How-to” for picking blue crabs mentioned in the article, see the links in our bio.
Grazie mille & Francis Cretarola of for your comments and providing depth to our story!
🙏💛🦀🍝

Insalata Primavera ~ shaved fennel, roasted tomatoes, farro, roasted artichokes, arugula, buffalo mozzarella with salsa verde, house vinaigrette. 🥗

Fava Crostini ~ Fresh fava bean purée, herb goat cheese, mint, parsley e.v.o.o, lemon zest.

On our spring menu till…? 🌱 💛

It’s Pappardelle and Agnolotti for the win last week! But don’t snooze on our Tagliatelle & Braised Hare Ragú or our “Woodsman” Spaghetti alla Chitarra with Sausage & Mushrooms. It’s hard for us to pick a favorite pasta from the spring menu. They’re all our favorites. See you tomorrow!

Dear friends,

This is Sam & Paul with bittersweet news. We are moving to Italy this summer to open our next restaurant and begin a new chapter.

During a recent trip to Penne, we finalized a contract to reopen a historic restaurant in the center of town that had been closed for the past three years. It was one of our favorites. We even joked about re-opening it when it first closed, eventually deciding that would be “crazy”; we weren’t ready. We were approached by the landlords and a friend of ours in town with a too-good-to-be-true deal to reopen the restaurant, one we absolutely had to take. Unfortunately, that means leaving something behind.

Cafe Campli opened its doors in November of 2022, our first restaurant, blossomed out of a blog and pure ambition. Since opening, we’ve been humbled and proud of the team who joined us and the regulars who supported us. To our staff: none of this has been or is possible without you, you have helped turn our dream into a beloved restaurant, you have made every shift the farthest thing from “work” imaginable, you have embraced every pivot with grace and professionalism, and we owe you so much of our gratitude. You will always have a spot on our team…seriously, get your passports up to date!

To our friends and regulars, we will remember you fondly. This is our passion, and to be supported like we have is humbling. We are in awe that we get to do this, since moving to Italy has been a life-long dream, but saying goodbye and leaving behind something that was good, dare we say pretty great, weighs heavy on our hearts. The sincerest Thank You to all who made it so.

The last day of Cafe Campli will be this summer, we still have a few details to iron-out, but we’ll announce the exact date soon. Which brings us to another piece of business: if you’re interested in opening a concept (restaurant, retail, or both) in our current space, or are so upset that we’re leaving that you might consider taking over the reins of Cafe Campli, contact us!

We look forward to the future, but will always hold our time at Cafe Campli dearly. It is where we first did the thing we always wanted to do.

Abbracci,
Paul & Sam

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