Gluten Free. Romaine and field greens topped with fresh tomatoes, mixed with basil & garlic in a red wine vinaigrette.

Insalata Contadina

Breaded, deep-fried chicken breast topped with pomodoro sauce and melted mozzarella cheese.

Pollo Parmesan

Spumoni Bomba is a layered Italian ice cream dessert made with chocolate, pistachio, and cherry ice creams.  The texture is rich and creamy, punctuated by the crunchy dark and white chocolate chips, making it a delightful treat that showcases a variety of flavors.  Here's how to create this indulgent dessert at home.

Spumoni Bomba

Onions, garlic, red bell peppers, yellow squash, zucchini & mushrooms in a red or pink sauce.

Pasta Primavera Mare

A light tomato sauce with basil, garlic and parmesan homemade meatballs in a pomodoro sauce.

Pomodoro Basilico Meatballs

Capers, mushrooms, white wine, lemon and a touch of bechamel.

Picatta Parmigiana

Onions and mushrooms in a marsala wine sauce. Served with a creamy lemon butter.

Marsala

Caprese Pomodoro

Prosciutto Artichoke

Lobster Ravioli

Beef Carpaccio

Calamari Fresco

Formaggio Goat Cheese Dip

Primavera Mare

Creamy gorgonzola cheese sauce with parmesan, shrimp, garlic, butter and lemon.

Gorgonzola Shrimp Scampi

Strangola Cacio e Pepe

Bacon, homemade sausage, egg and parmesan in a cream sauce.

Carbonara Garlic Cream

Pollo Piccata Parmigiana

Pick 4

Pick 2

Buratta Caprese

Pollo Caesar

Pick 6

Homemade Meatballs

In a large salad bowl, add the chopped romaine lettuce and field greens. Rinse them under cold water and pat them dry with a salad spinner or paper towels.

Prepare the Greens

Dice the fresh tomatoes into bite-sized pieces and add them to the greens in the bowl.

Chop the Tomatoes

In a small bowl or jar, combine the fresh basil leaves, minced garlic cloves, red wine vinegar, and olive oil. Whisk or shake until well combined.

Prepare the Dressing

Add salt and black pepper to the dressing mixture, adjusting to taste. Whisk or shake again to incorporate.

Season the Dressing

Pour the dressing over the salad just before serving. Toss gently to coat all the greens and tomatoes in the dressing. Serve immediately.

Combine and Serve

Romaine lettuce

Field greens

Fresh tomatoes

Fresh basil leaves

Garlic cloves

Red wine vinegar

Olive oil

Salt

Black pepper

Pound the chicken breasts to an even thickness of about 1/2 inch. This ensures even cooking.

Prepare the Chicken

In three separate shallow bowls, place the flour in the first bowl, beat the eggs in the second bowl, and mix breadcrumbs with grated Parmesan cheese, salt, and black pepper in the third bowl.

Set Up Breading Station

Coat each chicken breast first in flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure they adhere well.

Bread the Chicken

In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the breaded chicken breasts and fry for 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Add the canned crushed tomatoes, salt, black pepper, sugar, and fresh basil leaves to the saucepan. Stir to combine and let the sauce simmer for about 15-20 minutes, allowing flavors to meld.

Add Tomatoes and Season

Preheat your oven to 375°F (190°C). Place the fried chicken breasts in a baking dish. Spoon the pomodoro sauce over each piece, and then top with shredded mozzarella cheese.

Combine and Melt Cheese

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven, garnish with fresh basil leaves, and serve hot.

Garnish and Serve

Boneless, skinless chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Parmesan cheese, grated

Olive oil (for frying)

Garlic, minced

Canned crushed tomatoes

Basil leaves, fresh

Sugar

Mozzarella cheese, shredded

Fresh basil leaves (for garnish)

Spumoni ice cream all covered in dark chocolate and drizzled with white chocolate.

In a large bowl, layer the chocolate, pistachio, and cherry ice cream, pressing each layer down firmly to ensure a compact shape. Start with chocolate, followed by pistachio, and finish with cherry. Cover with plastic wrap and freeze for at least 4 hours, or until firm.

Layer the Ice Cream

In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Heat in the microwave in 30-second intervals, stirring in between, until fully melted and smooth.

Melt the Dark Chocolate

Remove the ice cream from the freezer and carefully remove it from the bowl. Place it on a wire rack over a baking sheet. Pour the melted dark chocolate over the ice cream, ensuring it is fully covered. Allow excess chocolate to drip off.

Coat the Ice Cream

Place the coated ice cream back in the freezer for about 30 minutes to set the chocolate.

Freeze Again

In a separate microwave-safe bowl, combine white chocolate chips and coconut oil. Heat in the microwave in 30-second intervals, stirring in between, until fully melted and smooth.

Melt the White Chocolate

Remove the ice cream from the freezer again and use a spoon or a squeeze bottle to drizzle the melted white chocolate over the top of the chocolate-coated ice cream. Allow the drizzle to set for about 10 minutes.

Drizzle the White Chocolate

Chocolate Ice Cream

Pistachio Ice Cream

Cherry Ice Cream

Dark Chocolate Chips

Coconut Oil

White Chocolate Chips

In a large pot, bring salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.

Cook the Pasta

While the pasta is cooking, chop the onion, garlic, red bell pepper, yellow squash, zucchini, and mushrooms into bite-sized pieces.

Chop the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until translucent, about 2-3 minutes. Then add the red bell pepper, yellow squash, zucchini, and mushrooms. Cook for an additional 5-7 minutes until vegetables are tender.

Sauté the Vegetables

Stir in the crushed tomatoes, heavy cream, Italian seasoning, salt, and black pepper. Let the sauce simmer for about 10 minutes, stirring occasionally.

Prepare the Sauce

Add the cooked pasta to the skillet with the sauce and vegetables. Toss everything together until the pasta is well coated with the sauce. Cook for an additional 2-3 minutes to heat through.

Combine Pasta and Sauce

Serve the Pasta Primavera Mare in bowls, garnishing with extra black pepper or fresh herbs if desired.

Plate the Dish

Onion

Garlic

Red bell pepper

Yellow squash

Zucchini

Mushrooms

Crushed tomatoes

Heavy cream

Italian seasoning

Pasta (spaghetti or fettuccine)

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, minced garlic, egg, chopped fresh basil, salt, and black pepper. Mix until just combined.

Mix the Ingredients

Using your hands, form the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Form the Meatballs

Refrigerate the meatballs for at least 30 minutes to help them hold their shape during cooking.

Chill the Meatballs

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Heat the Olive Oil

Pour in the crushed tomatoes and stir to combine. Add the whole basil leaves, salt, and black pepper. Bring to a simmer.

Add the Crushed Tomatoes

Let the sauce simmer for about 15-20 minutes, stirring occasionally, until slightly thickened.

Cook the Sauce

While the sauce is simmering, heat a separate skillet over medium heat. Add the chilled meatballs and cook for 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through.

Cook the Meatballs

Once the meatballs are cooked, add them to the pomodoro sauce. Stir gently to coat the meatballs in the sauce and let them simmer together for an additional 5 minutes.

Combine Meatballs and Sauce

Serve the pomodoro basilico meatballs hot, garnished with additional grated Parmesan cheese and fresh basil leaves if desired.

Serve the Dish

Ground beef

Fresh basil, chopped

Canned tomatoes, crushed

Fresh basil, whole leaves

Parmesan cheese, grated (for serving)

Pound the chicken breasts to an even thickness of about 1 inch. Season both sides with salt and black pepper.

Prep the Chicken

Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for about 5-7 minutes on each side until golden brown. Remove from skillet and set aside.

Sear the Chicken

In the same skillet, add a little more olive oil if necessary, and add the chopped mushrooms. Sauté for about 5 minutes until softened.

Sauté the Mushrooms

Stir in the capers and white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 3 minutes.

Add Capers and Wine

Stir in the lemon juice and cook for another minute. Remove from heat.

Add Lemon Juice

In a saucepan, melt the butter over medium heat.

Melt Butter

Add the flour to the melted butter and whisk continuously for about 1-2 minutes to form a roux.

Make Roux

Gradually add the milk while whisking to prevent lumps. Cook for about 5-7 minutes until the sauce thickens.

Add Milk

Add nutmeg, salt, and black pepper to taste. Stir well and remove from heat.

Season Bechamel

Preheat the oven to 200°C (400°F). In a baking dish, place the seared chicken breasts. Spoon the mushroom and caper mixture over the chicken, followed by the bechamel sauce. Top with mozzarella cheese.

Layer the Ingredients

Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

Remove from the oven, garnish with fresh parsley, and serve hot.

Chicken breasts

Capers

White wine

Lemon juice

Mozzarella cheese

Butter

Milk

Nutmeg

Fresh parsley

In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onions and cook until they are translucent, about 5 minutes.

Sauté the Onions

Add the sliced mushrooms to the skillet with the onions. Cook for an additional 5-7 minutes until the mushrooms are browned and tender.

Add the Mushrooms

Pour in the Marsala wine and bring to a simmer. Allow it to cook for about 5 minutes, reducing slightly.

Incorporate Marsala Wine

Pour in the chicken or vegetable broth, continuing to simmer for another 10 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.

Add Broth

In a separate small saucepan, melt the unsalted butter over low heat. Make sure it does not brown.

Melt the Butter

Stir in the lemon juice and heavy cream into the melted butter, whisking continuously until the mixture is smooth and heated through.

Add Lemon Juice and Cream

Add salt and black pepper to the creamy lemon butter sauce, adjusting to taste. Stir in the chopped fresh parsley for added flavor.

Season the Sauce

Serve the mushroom and onion marsala hot, drizzled with the creamy lemon butter sauce. Garnish with additional parsley if desired.

Onions, thinly sliced

Mushrooms, sliced

Marsala wine

Chicken or vegetable broth

Unsalted butter

Fresh parsley, chopped

Wash the ripe tomatoes and basil leaves thoroughly. Pat them dry with a clean kitchen towel.

Prepare the Ingredients

Cut the fresh mozzarella into 1/4-inch thick slices. Similarly, slice the tomatoes into 1/4-inch thick slices.