Fresh Cencione pasta production at Sauce. We call these beauties “surfboards of greatness”. They are thick and uneven in size giving them a great variety of textures and “sauce sucking” abilities. We make these everyday at Sauce and coat them in my grandmothers “gravy”. Rich and satisfying this is one of our most popular cuts. I know of no other restaurants serving cencione except in and around Naples where they were born in Neopolitan ragu. My maternal grandmother Carmela taught me how to make these and we stay true to her recipe.