To order a la carte items only, simply change the quantity of Prix Fixe menus to “0” or choose the blank option. Use the drop down boxes on the form to order the a la carte items of your choice.
At this time we are unable to modify dishes or make substitutions to accommodate allergies and dietary restrictions. Thank you for your understanding.
If you have questions about the preparations of any of the items please email orders@cotognasf.com or call us at 415.775.8508.
Simply place another order with the same name and note in the “contactless delivery/curbside pick-up notes” section at the checkout noting your other order to be combined.
If you’re hoping to add on to an existing delivery order – to avoid paying the delivery fee twice, place a new “pick-up” order for any time and add a note in the “contactless delivery/curbside pick-up notes” section at the checkout noting your other order to be combined. You can also email orders@cotognasf.com.
All orders should be placed through our website in order to limit the contact upon pick-up.
Orders for pick-up will be ready at the beginning of the pick-up window. For Example: If you’ve selected the 4:30 to 5:00 PM pick-up window, your order will be ready right at 4:30 for you to pick-up and you can arrive at any time during that pick-up window to retrieve your order.
When you arrive to Cotogna, one of our team members will come out to meet you either at your car or on the sidewalk in front of the restaurant. Simply provide them with the last name that is on the order and they will bring the order out to you. We do ask that anyone picking up an order follows the proper social distancing guidelines forming a line in front of the restaurant staying six feet apart. Facial coverings must be worn by anyone picking up an order.
At this time we are unable to accept gift certificates as a form of payment for the Cotogna At Home program. We apologize for the inconvenience.
Our house-made dried pasta can be stored in the packaging they come in on your counter top or in a cabinet. It’s best to keep the top of the bag open. The pasta should be consumed within 1 week of purchase.
To prepare, bring water to a boil and add salt. The pasta should take 5-7 minutes to cook but the cooking times will vary. Cook until desired texture is achieved.
Fresh egg pasta should be stored in the refrigerator and consumed with 1-2 days of purchase.
To prepare bring water to a boil and add salt. The pasta should take about 3-5 minutes to cook but the cooking times will vary. Cook until desired texture is achieved.
Agnolotti del Plin should be stored in the freezer until you’re ready to enjoy it.
To prepare the pasta, bring water to a boil and add salt. Add the pasta and cook until they float, taking approximately 3-5 minutes. Once they’re floating, allow an additional minute of cooking time to ensure the filling is warmed through.
Cotogna’s Raviolo is best enjoyed fresh! If you plan to store to cook for another day, refrigerate for up to 2-3 days.
In a wide, shallow pan, bring water to poaching temperature. Don’t forget to salt your water! Once the water is brought to the desired temperature of 140° F to 180° F, gently place your raviolo in the pan - egg side up! Poach raviolo for approximately 6 mins or until ricotta is warm. Allot for more cooking time if you have more raviolos in the pot. We recommend checking the temperature of the ricotta by piercing into the ricotta with a metal skewer or butter knife. Gently scoop raviolo out with a mesh skimmer and place on a plate. Melt brown butter and pour over the raviolo. Add a pinch of sea salt to finish.
Best enjoyed fresh! Consume within 1 day of purchase.
Bring a large pot of water to a boil and season with a generous pinch of salt. Drop the pasta into the boiling water and cook for 2 minutes. In a wide, shallow pan, bring the corn stock up to a low simmer and add the butter and corn kernels to the pan. Stir the butter to incorporate into the stock and continue to simmer the sauce until the butter emulsifies and becomes an opaque, creamy color. When the pasta is done cooking, scoop out of the water and add to the sauce. Add the chives and simmer the pasta in the sauce for an additional 30 seconds, moving the pan occasionally so the pasta does not stick to the pan. When the sauce begins to coat the pasta, spoon onto two plates. Sprinkle the chive blossoms over the top.
490 PACIFIC AVENUE
SAN FRANCISCO, CA 94133
415.775.8508
