Michele Baldacci is executive chef and owner of Locanda Vini e Olii in Clinton Hill, Brooklyn. Originally from Florence, Baldacci brings the flavors and traditional techniques of Italy to the historic drug store-turned restaurant.

Maltagliati means “badly cut” in Italian, and traditionally, the term was saved for the odd scraps of pasta left over after you’ve finished cutting the ravioli and other larger, fancier shaped pastas. They tend to be fairly large, flat and oddly shaped triangles that fold back on themselves on the plate.

This is one of the pastas that we change with the seasons at Locanda Vini e Olii. In the summer, we put strips of eggplant in the pasta dough and tosse the pasta with raw cherry tomatoes, fresh ricotta, basil and olive oil. “Ceccha” is the name of a dish in which raw/cold ingredients are tossed with freshly cooked pasta.