In a tiny storefront that’s almost entirely kitchen, Antonio Capone makes fresh pasta most mornings and starts selling it about 12:30 p.m. Mr. Capone, a former documentary filmmaker and restaurateur from Abruzzo, Italy, who’s as thin as a breadstick, rolls and cuts his dough with authority, forming pillows of gnocchi ($13 a pound), strands of what he calls fettuccina ($10) and plump ravioli with fillings that include mortadella mousse ($21). Go early in the afternoon or call and reserve, because his supply can run out. Sauces like puttanesca are available, but not every day. He also takes special orders: Un Posto Italiano, 704 Sackett Street (Fifth Avenue), Park Slope, Brooklyn, 718-638-8500.

Image Credit... Tony Cenicola/The New York Times

To Sample: Wine Producers Pour for You

Wine lists increasingly include designations like biodynamic, natural or sustainable. You can learn about these terms and how they affect wine at a tasting conducted by about 100 producers: The Big Glou, Feb. 27 and 28, $25 for one half-day, $45 for two, plus a service fee, bigglounyc.com, Wythe Hotel, 80 Wythe Avenue (North 11th Street), Williamsburg, Brooklyn.

Image Credit... Tony Cenicola/The New York Times

To Pour: An Aperitif Made From Champagne Grapes

French Champagne producers have obtained official recognition for ratafia de Champagne, or ratafia Champenois, after years of trying. The designation certifies that the ratafia comes from the Champagne region. Said to date from the 13th century, ratafia is made with the juice of Champagne grapes, fortified with local brandy. At about 18 percent alcohol, it is a delicately sweet aperitif and an exquisite partner for foie gras. Depending on the grapes, it can be deep gold with notes of tropical fruit like the Henri Giraud or a bright ruby nosegay like the René Geoffroy. But it’s not easy to find in stores. Ratafia de Champagne should not be confused with other ratafias, which are often homemade cordials: René Geoffroy Ratafia de Champagne, $48 for 500 milliliters (about 17 ounces), at Vintry Fine Wines, 230 Murray Street (West Street), 212-240-9553, vintryfinewines.com. The Henri Giraud may be ordered there.