[CLOSED CAPTIONING HAS BEEN PROVIDED BY CARDI'S FURNITURE AND MATTRESSES] ♪ J.R.: -- ALI: ADDING BACK TO SOUTH COUNTY FOR ANOTHER EPIC TOUR OF THREE FAVORITE LOCAL PONDS.

WE WILL MEET THE TEAM AT THIS VERY AND GET A TASTE OF THE AWARD WEARING -- AWARD-WINNING BEERS FROM THIS BREWERY.

THEN WE GO TO A WAKE FIELD TAVERN, ONE OF THE BEST CRAFT BEER BARS IN THE STATE, ALSO DISHING OUT SOMETHING PHENOMENAL, HIGH END P PUB.

THEN WE GO TO WESTERLEIGH AND DIVE INTO SOME OF THE BEST HANDMADE PASTA AND PIZZA IN ALL OF NEW ENGLAND.

IT IS A WHOLE EPISODE DEVOTED TO PIZZA, BEER, PASTA, AND COMFORT FOOD, SOUTH COUNTY STYLE, RIGHT HERE ON "A TASTE OF RHODE ISLAND."

[LAUGHTER] ♪ J.R.: RHODE ISLANDERS ARE INTENSELY PROUD OF THEIR HISTORY, CULTURE, AND ABOVE ALL, THEIR FOOD.

WITH OVER 400 MILES OF COASTLINE , DIVERSE CULTURAL INFLUENCES, AND RICH TRADITION OF FISHING AND FARMING, RHODE ISLAND IS A FOOD LOVERS MECCA.

WE ARE TAKING YOU ON A TRIP ACROSS THE OCEAN STATE TO TASTE THE FOOD AND MEET THE CHEFS, FARMERS, BREWERS, DISTILLERS, AND WINEMAKERS THAT MAKE RHODE ISLAND ONE OF AMERICA'’S MOST EXCITING FOOD CULTURES.

FROM CLASSIC TO CUTTING EDGE, THIS IS "A TASTE OF RHODE ISLAND."

♪ "A TASTE OF RHODE ISLAND" IS PRESENTED BY DAVE'’S FRESH MARKET PLACE, PROUD TO BE SERVING OUR RHODE ISLAND NEIGHBORS AND COMMUNITIES SINCE 1969, NOW WITH 10 OCCASIONS, DAVE'’S FRESH MARKETPLACE, BETTER FOOD, BETTER SERVICE.

THE SOUTH COUNTY TOURISM COUNCIL, NONPROFIT ORGANIZATION DEDICATED TO PROMOTING SOUTHERN RHODE ISLAND AS A LEISURE TRAVEL DESTINATION.

AND NEWPORT VINEYARDS, BRINGING NAPA VALLEY TO NEWPORT WITH OVER 100 ACRES OF LAND, OVER 30 STATE GROWN WINES, ON THE TABLE COOKING, AND FRESH BREWED CRAFT BEERS.

♪ ALI: WHEN WES AND JOSH JOIN FORCES AND OPENED WHALERS BREWING IN 2011, LITTLE DID THEY KNOW IT WOULD BECOME ONE OF THE MOST AWARD-WINNING AND FASTEST GROWING SMALL BREWERIES IN THE UNITED STATES.

WITHIN A FEW SHORT YEARS, THE BREWERY TRIPLED IN SIZE TO KEEP UP WITH THE OVERWHELMING DEMAND FOR THEIR BEERS AND STARTED WHACKING UP AN IMPRESSIVE NUMBER OF AWARDS, INCLUDING BEST AMERICAN-STYLE PALE ALE TWO YEARS RUNNING.

>> I GUESS I FIRST GOT STARTED WHEN I WAS STATIONED IN CALIFORNIA, THE MARINE CORPS.

I WAS HOME BREWING WHEN WE WERE STATESIDE, AND THERE ARE A LOT OF GREAT CRAFT BREWERIES OUT THERE, AND I CAME HOME AND DECIDED TO DO THIS.

>> I WAS BREWING IN COLLEGE WITH SIX OTHER BUDDIES OF MINE, SO WE WERE BREWING A LOT.

THEN I GOT A JOB AFTER COLLEGE FOR A COUPLE OF YEARS BUT REALLY WANTED TO CONTINUE THE BREWING KIND OF CAREER.

SO I MOVED DOWN TO RHODE ISLAND, LOOKED UP ON THE INTERNET, YOU KNOW, START UP BREWERIES IN THE AREA, AND FOUND JOSH, SENT HIM A NEMO ASKING BASICALLY IF I COULD HOP ON BOARD WITH HIM -- SENT HIM AN EMAIL ASKING IF I COULD HOP ON BOARD WITH HIM, AND HE SAID YES.

AND HERE WE ARE.

>> HERE WE ARE.

♪ >> SO WE HAVE SOME PRETTY DIFFERENT BREWING STYLES BETWEEN WES AND I. I HAVE AN EYE TOWARDS HIGHER ABV, USUALLY MORE HOPPY OR BARREL AGED.

THAT IS KIND OF WHERE I STARTED, AND IT IS WHAT I STILL LOVE TO DO.

NOTHING IS MORE REWARDING THAN BARREL AGING SOMETHING FOR A YEAR AND JUST LETTING IT SIT AND TRYING IT OUT.

I LOVE IT.

>> I WAS ALWAYS KIND OF GRAVITATING TOWARDS THE LIGHTER BEERS, SOURS BECAME A BIG KIND OF PASSION OF MINE.

DESPISED -- SPICED BEERS, WHEAT BEERS, SOME OF THE MORE LIGHTER STYLES.

I THINK JOSH AND I HAVE A GREAT PORTFOLIO OF RECIPES.

AND OUR FLAGS FOR -- FLAGSHIP BEER WAS ACTUALLY THE FIRST BEER WE KIND OF COLLABORATED ON TOGETHER, CAME UP WITH AS A RECIPE, AND IT HAS BEEN DOING UNBELIEVABLE FOR US.

PRETTY COOL.

LIGHT BODIED PALE ALE, DRY HOPPED, 5.5%, REALLY EASY TO DRINK.

IT HAS ENOUGH HOP CHARACTER AND AROMA WERE LIGHT DAY DRINKERS WILL ENJOY IT, BUT IT IS NOT OVERBEARING, NOT TOO MUCH.

SO IT APPEALS TO THE PEOPLE THAT LIKE SOME OF THE LETTER BEERS.

SO IT IS A REALLY GOOD KIND OF ALL AROUND DRINKING BEER.

>> CRUSHABLE.

>> OOH, I LIKE THAT.

[LAUGHTER] ♪ ALI: WHILE WHALERS IS NEARLY SYNONYMOUS WITH THEIR RISE APA, THEY HAVE HOPPY ITEMS ON TAP, FOR THE HOP HEADS.

>> THIS IS ONE OF OUR ROTATING BEERS ON TAP.

IT IS A DOUBLE IPA, 8% ABV.

THIS IS A REALLY NICE DIFFERENT IPA STYLE.

I WOULD SAY MEDIUM BODIED BUT STILL GOES DOWN NICE AND SMOOTH.

IT IS A DRY HOPPED WITH CITRA, AND IT HAS A NICE NOSE, REALLY FRUITY, KIND OF MANGO TONES.

IT IS SOMETHING EVERYONE CAN ENJOY.

ALI: IN ADDITION TO WORLD-CLASS ALES, THEY BREWED FANTASTIC AGED SOURS, WHICH ROTATE SEASONALLY.

>> THIS PAIR IS CALLED NEBULA,A A ROTATING SOUR BEER.

WE HAVE ABOUT SEVEN OR EIGHT DIFFERENT SOURS WE ROTATE THROUGH THE TASTING ROOM.

THIS ONE IS BREWED WITH BLUEBERRIES AND CINNAMON, SO THE IMPORTANT PART OF MAKING A SOUR IS THE PROCESS.

IN ORDER TO GET YOUR NICE, CLEAN, TART-BASED BEER, AND THEN YOU CAN BLEND IT WITH FRUIT OR ADD SPICES OR ANY OTHER INGREDIENTS THAT YOU WANT.

BUT IT IS IMPORTANT TO GET THE BASE BEER RIGHT AND GET A NICE, CLEAN, TART FLAVOR.

ALI: THERE IS ANOTHER REASON WHALERS IS SO BELOVED, AND THAT IS THEIR UNWAVERING SUPPORT OF LOCAL COMMUNITY EVENTS.

>> WHALERS BREWING BEING GEOGRAPHICALLY LOCATED IN SOUTH COUNTY, WE TRY TO HAVE OUR HAND IN EVERY LOCAL EVENT WE CAN GET INTO.

WE ARE REALLY PROUD TO BE DOWN HERE IN SUCH A GREAT COMMUNITY, AND WE DO EVERYTHING WE CAN TO GIVE BACK.

>> WE ARE ALSO BLOWN AWAY BY THE SUPPORT OF EVERYONE LOCALLY AND BEYOND WHO HAVE SUPPORTED OUR BRAND.

WE CERTAINLY WOULD NOT BE WHERE WE ARE TODAY WITHOUT YOU GUYS.

IT IS REALLY HUMBLING.

WE COULD NOT DO IT WITHOUT YOU GUYS, SO IT IS A REALLY COOL THING TO BE ABLE TO SAY.

SO THANK YOU, EVERYBODY.

>> CHEERS.

>> YEAH, CHEERS.

♪ ♪ ALI: WITH SO MUCH GOOD BEER BEING BREWED NEARBY, NO SURPRISE DOWNTOWN LAKEFIELD IS HOME TO ONE OF THE BEST YEAR BARS IN THE STATE, MUSE TAVERN.

PERCHED AT THE TOP OF A RIVER, THE HISTORIC MENU HAS 69 DIFFER BEERS ON TAP AND DOZENS MORE AND BOTTLES, INCLUDING MOST OF THE CRAFT BEERS BREWED HERE IN RHODE ISLAND.

>> WE HAVE AN EXTENSIVE BEER MENU, 69, TO BE EXACT.

WE TRY TO KEEP SOME OF THE RAREST AND KIND OF HARDEST TO GET BEERS THAT YOU CAN FIND.

WE TRY TO KEEP THIS PLACE THE DESTINATION FOR A CRAFT BEER DRINKER, AND I THINK WE DO A PRETTY GOOD JOB.

NOT AN EASY JOB, BUT I THINK WE DO IT PRETTY WELL.

YOU KNOW, YOU CAN FIND JUST ABOUT ANYTHING YOU WANT BEER-WISE HERE.

WE SCAN FROM ALL OVER THE U.S. AND ALL OVER THE WORLD, AND WE TRY TO BRING IN NEW ONES WE CAN FIND.

WHILE ALSO REALLY PROMOTING AND HELPING OUT THE LOCAL GUYS.

WHALERS IS DOWN THE STREETS AND SONS OF LIBERTY DOWN THE STREET.

I THINK RHODE ISLAND HAS 21 BREWERIES NOW, WHICH IS PROBABLY ABOUT 18 MORE THAN THEY HAD 10 YEARS AGO.

SO WE'’RE LUCKY TO HAVE A LOT OF REALLY GOOD BEER REALLY CLOSE, AND WE HAVE GREAT PARTNERSHIPS WITH ALL THOSE GUYS.

WHICH IS REALLY IMPORTANT TO US, YOU KNOW, GIVING BACK TO THE COMMUNITY, MAKING SURE WE SUPPORT THE LOCAL GUYS, AND REALLY -- I MEAN, IT IS NOT HARD BECAUSE THEY MAKE GREAT STUFF.

WE LIKE HAVING GOOD PARTNERSHIPS WITH ALL THE LOCAL BREWERIES AND SPIRIT MAKERS, TOO.

ALI: COMPLEMENTING THE EXTENSIVE BEER LIST IS A DIVERSE MENU OF TOP-NOTCH EATS, WITH AN ACCOMPLISHED HEAD CHEF AT THE HELM.

>> WE ARE IN THE KITCHEN OF MEWS TAVERN.

MY NAME IS RYAN, HEAD CHEF, BEEN HERE ABOUT FOUR YEARS.

PRIOR TO BEING HERE, I WAS IN BOSTON, AND PRIOR TO THAT, PHILADELPHIA.

I HAVE HAD THE PLEASURE OF COOKING AND A LOT OF GREAT RESTAURANTS.

I WENT TO CULINARY SCHOOL AT THE CIA IN NEW YORK.

I HAVE A STRONG BACKGROUND AND APPRECIATION FOR TECHNIQUE AND ATTENTION TO DETAIL, AND I AM REALLY HAPPY TO BRING THAT TO THE MEWS TAVERN AND APPLY IT TO WHAT WE DO HERE, WHICH IS ESSENTIALLY UPSCALE SCRATCH AND EAT PUB FOOD.

♪ ALI: THE MEWS IS FAMOUS FOR THEIR EPIC HAND FORMED BURGERS MADE WITH LOCAL FARMS BEEF THEY HAVE OUTRAGES NACHOS, GORGEOUS SALADS -- OUTRAGEOUS NACHOS, GREAT SALADS, AND WONDERFUL SEAFOOD, LIKE THE CALAMARI WITH SMOKED SRIRACHA PINEAPPLE GLAZE, WINNER OF A 2018 CALAMARI FESTIVAL.

ARGUABLY, THE BIG DRAW HERE IS THE HAND TOSSED, WOODFIRED PIZZA.

>> WE WILL START YOU OFF WITH A STABLE PIZZA.

WE ARE KNOWN THROUGH SOUTH COUNTY AND A LOT OF RHODE ISLAND FOR OUR PIZZAS AND OUR SCRATCH MADE PUB FOOD.

WE TRY TO PAY HOMAGE TO THE CLASSICS BUT TRY TO JAZZ IT UP A LITTLE BIT.

TODAY WE WILL BE MAKING ANCHOR PIZZA.

IT IS NAMED AFTER -- IF YOU'’RE NOT FAMILIAR WITH YOUR CULINARY GEOGRAPHY, IT IS NAMED AFTER A BAR IN UPSTATE NEW YORK, IN BUFFALO, WHICH IS SAID TO BE THE INVENTOR OF THE BUFFALO WING.

SO WE WILL DO OUR TWIST ON THAT BUT PUT IT ON A PIZZA.

WE DO THIS PRETTY WELL.

THIS IS ONE THAT SELLS A LOT, SO HAPPY TO MAKE IT FOR YOU HERE TODAY WE WILL START OFF WITH OUR HOUSEMATE DOUGH.

-- OUR HOUSE MADE DOUGH.

WE MAKE IT FRESH EVERY DAY, USUALLY MADE THE DAY BEFORE WE USE IT, AND IT IS A SPECIAL RECIPE THAT HAS BEEN PASSED ON THROUGH MEWS GENERATIONS.

I COULD GIVE IT TO YOU BUT PROBABLY SHOULD NOT.

ANYWAY, WE LET IT FERMENT OVERNIGHT IN THE WALK-IN, NOTHING SPECIAL.

IT IS PRETTY PERFECT THE NEXT DAY.

JUST PAT IT DOWN A LITTLE BIT, SPREAD IT OUT.

DO THAT A LITTLE BIT.

START OFF OUR ANCHOR PIZZA HERE WITH A LITTLE BIT OF OUR HOUSE BUFFALO, NEW YORK STYLE BUFFALO SAUCE.

A LITTLE BIT OF FRANK'’S RED HOT AND SOME OTHER SPECIAL THINGS.

THIS IS OUR HOUSE BLEND OF CHEESES, WHICH IS FRESH MOZZARELLA, ASIAGO, AND PROVOLONE.

IT IS A NICE BLEND THAT WORKS ON A LOT OF OUR PIES.

JUST KIND OF IN -- EVENLY SPREAD IT OUT THERE, NOT TOO MUCH.

THEN OUR HOUSE PULLED CHICKEN.

AN EVEN LAYER.

THEORETICALLY EVERY SLICE GETS THE SAME AMOUNT.

THAT IS WHAT YOU WANT.

TOP IT OFF WITH A LITTLE BIT OF GORGONZOLA.

CRUMBLED BLUE CHEESE.

AND THEN FROM THERE, GOES INTO OUR WOODFIRED PIZZA OVEN.

WE RUN THE OVEN AT ABOUT AROUND 450, WHICH IS A LITTLE LOW.

A LOT OF TRANSITIONAL NEW YORK STYLE PIZZA, NEAPOLITAN STYLE PIZZA OVENS, RUN ROUGHLY 800, 9 HUNDRED, ALMOST 1000 DEGREES, AND THEY COOK REAL FAST.

WE WERE IN HOURS A LITTLE LOWER BECAUSE WE FEEL LIKE IT ALLOWS THE DOUGH, OUR DOUGH, SPECIFICALLY, TO COOK EVENLY, AND THE TOPICS DO NOT EARN AND ARE NOT OVERCOOKED JUST COMES OUT PERFECT.

IT JUST CAME OUT OF THE OVEN.

IT IS NICE AND BUBBLY.

SO NOW WE'’RE JUST GOING TO FINISH IT OFF.

FRESH SCALLIONS.

AND I LIKE TO JUST GET A LITTLE BIT MORE GORGONZOLA ON TOP FOR A LITTLE COLOR CONTRAST.

CUT IT INTO EIGHT PIECES.

AND PRESENT IT TO THE GUEST JUST LIKE THAT.

HERE WE HAVE OUR FINISHED ANCHOR.

>> BEAUTIFUL.

LOOK AT THAT.

THANK YOU.

OK, GOING IN.

MMM.

THAT IS PERFECT.

THAT IS GOOD, LIKE HAVING WINGS ON A PIZZA.

HMM.

THAT IS FUN.

>> YOU KNOW WHAT, DO NOT LIVE IN THE AREA, BUT MY BUSINESS TAKES ME ALL OVER RHODE ISLAND IN THIS AREA, AND EVERY TIME WE ARE DOWN THIS WAY TAKING CARE OF CUSTOMERS WE STOP AT MEWS.

AND WE GET THE SAME PIZZA.

>> EVERY TIME.

WE MAKE IT OURSELVES.

WE CHANGE IT UP AND TELL THEM WHAT IS NOT ON THE MENU, TELL THEM TO ADD STUFF OR SUBTRACT STUFF, SO IT IS REAL GOOD.

>> NOTHING LIKE A GOOD BEER AND A GOOD PIZZA AT MEWS.

ALI: ANOTHER BIG HIT WITH DINERS HERE IS THE GOURMET MAC & CHEESE, ESPECIALLY THE PULLED PORK MAC & CHEESE THAT USES WHALERS BEER IN THEIR CHEESE SAUCE.

>> WE ARE MAKING A STABLE, THE MAC & CHEESE AT WE ARE KNOWN FAR AND WIDE FOR OUR MAC & CHEESES.

WE HAVE A FEW VARIETIES THERE THEY ARE FUN TO MAKE, PEOPLE LOVE THEM, AND IT KEEPS PEOPLE COMING BACK.

TODAY WE ARE DOING PULLED PORK MAC & CHEESE.

WE SMOKE OUR PORK IN-HOUSE FOR ABOUT 12 HOURS.

IT USUALLY GOES OVERNIGHT.

AND THEN WE SHRED IT ALL UP AND USE IT IN A BUNCH OF DIFFERENT APPLICATIONS, BUT TODAY WE'’RE GOING TO PUT IT INTO MAC & CHEESE.

WE'’RE GOING TO START OUT WITH A HOT PAN.

I WILL PUT A LITTLE BUTTER IN HERE AND MELT IT DOWN, GET IT NICE AND FROTHY, AND THEN I WILL ADD A LITTLE GARLIC INFUSED BUTTER.

A LITTLE BIT OF MINCED GARLIC HERE.

SWIRL IT AROUND AND REALLY LET THE AROMA OF THE GARLIC, THE OILS OF THE GARLIC, AND FUSE INTO THE NEXT STEP.

WE HAVE SOME OF OUR SMOKED PORK.

A FEW SAUCES.

GET EVERYTHING NICE AND HOT.

ADD IT TO THE PAN.

TOSS, TOSS.

THE SECRET INGREDIENT HERE IS OUR WHALERS RISE AMERICAN PALEO BEER CHEESE WE MAKE IN THE HOUSE.

WE LOVE WHALERS.

THERE DOWN THE STREET, VERY GOOD FRIEND OF OURS, SO WE ARE PROUD TO POUR THEIR BEER HERE AND PROUD TO USE IT IN A LOT OF OUR COOKING APPLICATIONS, AS WELL.

ADD A LITTLE BIT OF HEAVY CREAM.

SHREDDED CHEDDAR AND MONTEREY JACK.

GRATED PARMESAN.

ALONG WITH THE WHALERS BEER CHEESE.

TOSS IT UP.

A LITTLE PUNCH OF PARSLEY.

JUST A LITTLE BIT OF OUR HOUSE MADE BARBECUE SAUCE.

IT IS KIND OF A SWEET, TANGY, KANSAS CITY-STYLE BARBECUE SAUCE.

ONCE EVERYTHING IS MIXED TOGETHER AND HOT, WE WILL PUT IT INTO ONE OF THESE LITTLE CAST-IRON PANS.

THEN WE ARE GOING TO MELT THAT CHEESE AND GET IT NICE AND HOT.

WE JUST GOT THE PULLED PORK MAC & CHEESE OUT OF THE OVEN.

IT IS NICE AND BUBBLY, AND THE CHEESE IS MELTED.

I WILL GARNISH IT WITH A LITTLE BIT OF FRIED FINANCE -- ONIONS.

HOUSE MADE BARBECUE SAUCE, AND FRESH SCALLIONS.

THIS IS OUR PULLED PORK MAC & CHEESE.

HOUSE PULLED PORK WITH WHALERS RISE PALE ALE CHEESE.

ALI: WE ARE HERE AT THE MEWS, AND WE WILL HAVE THE PULLED PORK MAC & CHEESE THAT THEY USE WHALERS BEER CHEESE IN.

LOOK AT THAT.

I MEAN, COME ON.

MMM, OK, HERE WE GO.

MMM.

I MEAN, LOOK AT ALL THE INGREDIENTS, SO MUCH PORK IN THERE.

MMM, THIS IS GOOD.

AND IT GOES REALLY WELL WITH A WHALERS APA.

♪ ♪ ALI: TAPPED INTO AN UNASSUMING SHOPPING PLAZA JUST OUTSIDE OF WESTERLEIGH, CASA DE LA LUCE IS A FAMILY-FRIENDLY, BECAUSE A SPOT THAT HAPPENS TO HAVE SOME OF THE BEST HANDMADE PASTA IN ALL OF RHODE ISLAND.

CASA DELLA LUCE IS JUSTIFIABLY FAMOUS FOR THEIR NEW YORK STYLE PIZZA, AS WELL AS JOINT CALZONES, SUBS, AND SANDWICHES, AND OF COURSE, WITH CLOSE PROXIMITY TO THE OCEAN, FRESH NEW ENGLAND STYLE SEAFOOD DISHES.

BUT THE START OF THE SHOW HERE IS MOST DEFINITELY THE PASTA.

MARK AND THE TEAM AT CASA DELLA LUCE LOVINGLY MAKE SEVERAL TYPES OF PASTA DOUGH DAILY, BY HAND.

>> I AM MARK FROM CASA DELLA LUCE, OWNER AND OPERATOR.

I HAVE BEEN HERE ABOUT EIGHT YEARS.

TODAY WE'’RE DOING SOME OF OUR DELICIOUS FRESH PASTA DISHES AND OUR NEW YORK STYLE PIZZA.

OVER HERE ARE A COUPLE SAMPLES OF OUR ENTREES ARE THE FIRST DISH IS OUR CHICKEN MARCELLA, MADE WITH OUR HOMEMADE PASTA AND TOAST WITH GARLIC AND OIL AND JULIENNED VEGETABLES.

THE NEXT DISH IS OUR MOST POPULAR ENTREE ON THE MENU, OUR CHICKEN PARMESAN.

ON THE MENU, IT SAYS "BEST IN THE STATE," AND I HAVE YET TO HAVE ANYONE CHALLENGE ME ON THAT.

THE THIRD DISHES OUR LASAGNA, ONCE AGAIN WITH HOMEMADE PASTA, PLAYERS EVER CUT A CHEESE, SAUSAGE, MEATBALLS, AND MOZZARELLA CHEESE.

ALI: MARK AND THE TEAM AT CASA DELLA LUCE LOVINGLY MAKE SEVERAL TYPES OF PASTA DOUGH DAILY, BY HAND.

WE START OUR PASTA EXTRAVAGANZA WITH THE PREPARATION OF A FAMOUS CAVETELLI WAS SAUSAGE AND BROCCOLI RUB.

HE ROSE OUT A PIECE OF CAVETELLI DOUGH TO THE RIGHT THICKNESS.

>> ROLL IT OUT.

GIVE A LITTLE BIT OF FLOUR.

ALI: HE SLICES THE DOUGH INTO STRIPS AND FEEDS THE STRIPS INTO HIS GRANDMOTHER'’S 100-YEAR-OLD CAVATELLI PASTA MAKER AND CRANKS OUT THE INDIVIDUAL PIECES ONE BY ONE.

WHILE THE PASTA IS COOKING, MARK NEEDS OF THE PAN WITH OLIVE OIL AND ADDS BROCCOLI RUB AND GARLIC.

>> PUT A LITTLE GARLIC IN THERE.

AS YOU CAN SEE, OUR CAVATELLI PASTA IS JUST ABOUT DONE.

HOME-COOKED NICELY.

IT IS FLOATING TO THE SURFACE, SO WE'’RE GOING TO PULL THAT NOW.

ALI: WHILE THE BOILED PASTA IS JOURNEY, HE ADDS SOME -- AS A TRADITIONAL ITALIAN SAUSAGE TO THE PAN, AND IT IS MADE JUST ON THE ROAD AT THE WESTERLY PACKING COMPANY.

>> A LITTLE ROASTED GARLIC OIL.

ALI: NEXT, MORE ROASTED GARLIC, THE PASTA, AND A TOUCH OF WHITE WINE AND BUTTER TO BRING EVERYTHING TOGETHER.

♪ >>ALI: IT IS FINISHED WITH FINELY SHREDDED BASIL FROM THE GARDEN IN FRONT OF THE RESTAURANT.

IT IS A UNIQUELY DELICIOUS DISH WITH A CHEWY CAVATELLI BALANCING PERFECTLY WITH THE BITTERNESS OF THE BROCCOLI RUB AND THE SWEET BUTTERY SPICINESS OF THE SAUSAGE.

NEXT IS THERE SPINACH RAVIOLI -- THERE SPINACH RAVIOLI.

HE STARTS BY BLANCHING FRESH SPINACH QUICKLY IN BOILING WATER.

>> RIGHT INTO THE ICE BATH.

THIS STOPS THE SPINACH FROM COOKING.

THIS PARMESAN CHEESE IS ACTUALLY GROUND-UP RODANA CHEESE.

ALI: SPINACH, RICOTTA CHEESE, SPICES, AND PARMESAN MIXED.

>> TRADITIONAL PASTA DOUGH MADE WITH SOME BLANCHED.

SPINACH -- PUREED SPINACH AND A LITTLE PUREED BASIL.

I AM GOING TO START TO PASS IT THROUGH OUR MAKER.

WHAT I'’M DOING RIGHT NOW IS I AM SETTING -- SENDING THE PASTA THROUGH THE SHOOTER UNTIL IT REACHES THE DESIRED THICKNESS.

ADD A LITTLE BIT OF FLOUR TO IT.

TAKES TIME, TAKES PRECISION, LOTS OF PATIENCE.

♪ ALI: ONCE THE DOUGH IS ROLLED TO THE PROPER THICKNESS, IT IS PRESSED INTO THE RAVIOLI TRAY.

MARK BRUSHES ON AN EGG MIXTURE TO HELP SEAL THE EDGES THE FILLING IS PIPED IN, THE TOP SHEET OF PASTA IS PUT ON.

>> PLACE IT RIGHT OVER THE RAVIOLIS.

THEN GENTLY PRESS DOWN.

THAT IS --FLIP IT UPSIDE DOWN.

ALI: THE FINAL DISH IS SERVED WITH A LUSCIOUS SUN-DRIED TOMATO CHERRY CREAM SAUCE AND TOPPED WITH TOASTED PINE NUTS AND BASIL OIL.

THESE WERE AMAZING, TOTALLY DECADENT, BUT LIGHT AND FRESH AND SAVORY ALL AT THE SAME TIME.

AND OF COURSE, THERE IS THE PIZZA.

AUTHENTIC NEW YORK STYLE HAND TOSSED AND LOADED WITH A HUGE VARIETY OF TOPPINGS.

PIZZA MAKING IS AN ART FORM HERE, AND PART OF THE FUN OF DINING AT CASA DELLA LUCE IS WATCHING THE ACTION IN THEIR OPEN KITCHEN.

♪ SO IF YOU ARE IN THE MOOD FOR WORLD-CLASS PASTA AND PIZZA SERVED UP WITH A FRIENDLY AND FUN RHODE ISLAND VIBE, COME ON DOWN TO WESTERLY AND TREAT YOURSELF TO THE PHENOMENAL CUISINE AT CASA DELLA LUCE.

♪ [CAPTIONING PERFORMED BY THE NATIONAL CAPTIONING INSTITUTE, WHICH IS RESPONSIBLE FOR ITS CAPTION CONTENT AND ACCURACY.

VISIT NCICAP.ORG] ♪ >> NEXT, WE'’RE GOING TO ADD THIS TO A HOT -- OH, OUTTAKES.

[LAUGHTER] TRYING TO SAY HOT, BOILING WATER.

♪