The corn and maitake campanelle at Bar Primi evokes the true essence of summer. The flavors of sweet Jersey corn fresh off the cob and caramelized woodsy mushrooms unite inseparably. Campanelle is shaped like the flowers of trumpet vine. Its ruffled edges and tubular body are perfect for capturing the rich creamed corn sauce. Scallions and grated Parmesan along with a hint of cayenne subtly add brightness, richness and piquancy to this refreshing summer dish. Andrew Carmellini’s latest venture, Bar Primi, prides itself on its homemade pastas and seasonal creations like this one by chef-partner Sal Lamboglia. We can’t wait to try Bar Primi’s take on autumn.