Bucatini tossed with house-cured jowl bacon, Pomodoro and parmesan cheese, Vermont lamb neck ragu with orange, black olive, shaved pecorino and fried breadcrumbs over potato Paccheri, black orrchiette with pan-fried rock shrimp, Calabrian salami and chili: these are the sorts of dishes that jump off the dinner menu at the Arcadian in Middlebury.

Chef and co-owner Matt Corrente says these dishes draw on the flavors of his two homes: his parents’ Italian household in coastal Rhode Island and his chosen home in Addison County. At the Arcadian, you can ask the staff where each ingredient listed on the menu comes from, and the list of offerings is likely to change if Corrente gets word from a local farmer or vendor that something new and compelling is in season.