Tiramisu

Triple Layer Chocolate Cake

Mauro Provisions Giardiniera

Salt and Vinegar Chips

Asparagus

Truffle Fries

Tuscan Fries

Heirloom tomatoes, buffalo mozzarella, sesame bun, kettle chips, pesto

Chicken Caprese

Onion, cheddar, pickles, sesame bun, kettle chips, special sauce

Altezza Burger

Salmon Limone

Marinated hanger steak, garlic butter, truffle fries

Tuscan Steak Frites

Hot Italian sausage, mozzarella, Mutti tomatoes

Sausage

Margherita

Cup & char pepperoni, mozzarella, Mutti tomatoes

Pepperoni

Wild mushrooms, leek, truffle, gorgonzola, spinach

Funghi

Caesar

Chicken, salami, gorgonzola, tomato, olives, red wine vinaigrette

Italian Chopped

Frisée, tangerine, pistachio crumb, italian vinaigrette

Beet & Burrata

Whipped ricotta, pomodoro, parmesan, toasted sourdough

Meatballs

Olive salad, ricotta, chestnut honey, toasted sourdough

Prosciutto di Parma

Celery, ranch, garlic parmesan or calabrian aioli

Chicken Wings

Add 1 oz caviar

Chips & Dip

Four Cheese Ravioli

In a heatproof bowl (or the bowl of a stand mixer), whisk together the 4 egg yolks and 1 cup granulated sugar until smooth. Place the bowl over a saucepan of barely simmering water (double boiler) making sure the bowl does not touch the water. Whisk constantly for about 6–8 minutes until the mixture is pale, thick, and has slightly increased in volume and reaches about 160°F (safe for eggs). Remove from heat and let cool slightly.

Prepare egg-sugar sabayon

Once the egg-sugar mixture is warm but not hot, gently fold in the 16 oz mascarpone cheese in two additions using a rubber spatula until smooth and lump-free. Do not overbeat, keep the texture silky.

Incorporate mascarpone

In a separate bowl, whip 1 cup cold heavy cream with 1 tsp vanilla extract to soft–stiff peaks. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until uniform. Chill the completed mascarpone cream in the refrigerator while you prepare the coffee soak and assemble (about 10–15 minutes).

Whip cream & combine

Combine 2 cups cooled strong coffee or espresso with the optional 3 tbs coffee liqueur in a shallow bowl or wide container. Taste and adjust: it should be strong and slightly sweetened by the liqueur if using. Keep the mixture at room temperature.

Quickly dip each ladyfinger (savoiardi) into the coffee mixture for 1–2 seconds per side — do not soak; they should be moist but not falling apart. Line the bottom of a 9x9-inch (or similar-sized) dish with a single layer of dipped ladyfingers, trimming to fit if necessary.

Assemble tiramisu - first layer

Spread about half of the mascarpone cream evenly over the first ladyfinger layer, smoothing to the edges with an offset spatula.

Add cream

Repeat with another layer of quickly dipped ladyfingers, arranging them to cover the cream, then spread the remaining mascarpone cream on top, smoothing the surface.

Second layer

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.

Finish and chill

Just before serving, sift 3 tablespoons unsweetened cocoa powder evenly over the top. If desired, grate 1 tablespoon bittersweet chocolate over the cocoa for extra texture and flavor.

Dust with cocoa

Cut into squares and serve chilled. Keep refrigerated; consume within 2–3 days.

egg yolks

granulated sugar

mascarpone cheese

heavy cream

vanilla extract

strong brewed coffee or espresso, cooled

coffee liqueur (optional, e.g., Kahlúa)

ladyfinger cookies (savoiardi)

unsweetened cocoa powder

bittersweet chocolate, finely grated (optional)

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment; grease parchment and dust lightly with cocoa or flour. Bring the boiling water and milk to room temperature if chilled.

Prepare

In a large mixing bowl, sift (or whisk) together 3 cups flour, 1 cup cocoa powder, 2.5 cups granulated sugar, 2 tsp baking powder, 2 tsp baking soda, and 1.5 tsp salt until evenly combined.

Dry ingredients

In a separate bowl or the bowl of a stand mixer, whisk 4 eggs lightly, then add 1.5 cups whole milk, 3/4 cup vegetable oil and 2 tsp vanilla extract. Mix until homogeneous.

Wet ingredients

With the mixer on low, add the wet mixture to the dry ingredients in two additions until mostly combined. Slowly stream in 1.25 cups boiling water while mixing on low — batter will be thin. Scrape sides and mix just until smooth.

Combine batter

Divide batter evenly among the three prepared pans (use a scale or measure to be accurate). Bake on the center rack 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway if your oven bakes unevenly.

Bake

Let cakes cool in pans for 10–15 minutes, then run a knife around edges and invert onto wire racks. Remove parchment and cool completely before filling (at least 1 hour). If cakes dome, level with a serrated knife for even stacking.

Cool

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 3 tbsp water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to turn amber around the edges, then increase heat slightly and watch carefully until it reaches a deep amber color (about 8–12 minutes total).

Caramelize sugar

Remove pan from heat and immediately add 6 tbsp unsalted butter pieces. Be careful — mixture will bubble vigorously. Stir with a heatproof spatula until butter is fully incorporated.

Add butter

Slowly pour in 3/4 cup heavy cream while stirring (mixture will bubble). Return to very low heat and stir until smooth. Stir in 1 tsp sea salt and 1/2 tsp vanilla extract. Let cool 15–25 minutes to thicken to a sauce consistency. For thicker filling, cool longer; for drizzle, use while slightly warm.

Finish caramel

Place 12 oz chopped semisweet chocolate in a heatproof bowl. If using chocolate chips, measure by weight for accuracy.

Chop chocolate

In a small saucepan, bring 2.5 cups heavy cream just to a simmer (small bubbles forming around edges), then remove from heat.

Heat cream

Pour the hot cream over the chopped chocolate and let sit undisturbed 2–3 minutes. Gently stir from center outward until smooth and glossy. Add 6 tbsp room-temperature butter and 1 tbsp light corn syrup (if using) and stir until incorporated. Let ganache cool and thicken to a spreadable consistency (30–60 minutes at room temperature, or chill briefly and whisk to soften before using).

Make ganache

Reserve about 1 to 1 1/4 cups of ganache for crumb-coating and final frosting; reserve remaining ganache for filling if desired. If ganache becomes too firm, warm gently over a double boiler or microwave in short bursts, stirring between, until spreadable.

Reserve for frosting

If desired, brush each cake layer lightly with the optional 1/2 cup simple syrup to retain moisture. Level layers so they stack evenly.

Prepare layers

Place one cake layer on a cake board or serving plate. Spread a thin layer (about 1/3 cup) of ganache over the layer to act as a glue. Spoon or pipe about 1/3 of the salted caramel sauce (about 3–4 tbsp) onto the ganache and spread evenly, leaving a 1/4-inch border to prevent overflow when stacking.

First layer

Set the second cake layer on top, press lightly. Repeat: scrape a thin ganache layer, then spread another 1/3 of the caramel sauce evenly. Top with the third cake layer.

Apply a thin crumb coat of ganache around the top and sides of the stacked cake (use about 1/2 to 3/4 cup). Chill the cake 15–20 minutes to set the crumb coat.

Crumb coat

Use remaining ganache to apply a smooth final coat over the top and sides. Work quickly if ganache is soft; chill briefly between passes to firm up if needed.

Final frost

Warm the reserved caramel slightly if thick, then spoon or drizzle desired amount over the top, allowing some to drip down the sides. Sprinkle 1/2 tsp coarse sea salt over the caramel. Add chocolate shavings or curls around the top edge as desired.

Decorate

Let cake sit at cool room temperature 20–30 minutes before slicing to allow ganache to soften slightly for clean slices. Store in an airtight cake box in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.

Serve & store

all-purpose flour

baking powder

baking soda

fine salt

eggs

whole milk

vegetable oil

boiling water

semisweet chocolate, chopped

unsalted butter, room temperature

light corn syrup (optional for shine)

water

unsalted butter, cut into pieces

sea salt

coarse sea salt (for sprinkling)

chocolate shavings or curls

cake simple syrup (optional: equal parts sugar+water)

Thoroughly wash all vegetables. Cut cauliflower into small florets about 1-inch. Peel carrots and slice on a 1/8–1/4-inch diagonal. Trim celery and slice to match the carrots. Core and seed red pepper, then cut into 1/2-inch strips. If using hot cherry peppers or pepperoncini, slice into rounds. Halve pitted green olives. Thinly slice garlic cloves.

Wash and trim

Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. Working in batches if necessary, blanch cauliflower, carrots, and celery for 2 minutes until just tender-crisp. Immediately transfer the vegetables to an ice water bath to stop cooking. Drain thoroughly and spread on a clean towel to remove excess water. Roasting is optional for depth: toss cauliflower and carrots with 1 tablespoon olive oil and roast at 425°F (220°C) for 10–12 minutes until lightly browned, then cool.

Blanch vegetables

In a medium saucepan combine 3 cups water, 2 cups distilled white vinegar, 2 tablespoons granulated sugar, and 2 tablespoons kosher salt. Add 2 teaspoons whole black peppercorns, 1 teaspoon mustard seeds, 1 teaspoon coriander seeds, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, and 1 bay leaf.

Bring the mixture to a simmer over medium heat, stirring to dissolve the salt and sugar. Simmer gently for 2–3 minutes to allow the spices to bloom, then remove from heat and let cool for 10 minutes. For a slightly sweeter giardiniera, increase sugar by 1–2 tablespoons; for tangier, use a splash more vinegar.

Sterilize jars and lids by washing in hot, soapy water and placing in a 220°F (105°C) oven for 10 minutes or using a hot water bath. Alternatively, rinse with boiling water just before packing.

Pack the drained vegetables, garlic slices, olives, and sliced hot peppers tightly into a 32-ounce (1 quart) jar or two smaller jars, layering so that colors are evenly distributed. Leave about 1/2-inch headspace at the top of the jar.

Pour the warm (not boiling) brine over the vegetables, pressing gently to eliminate air pockets and ensuring vegetables are completely submerged. Discard the bay leaf or leave it in if desired.

Pour 1 cup extra-virgin olive oil over the top of the packed jar until oil reaches the top and creates a seal over the brine. This step is a traditional Mauro-style finishing—oil floats on top and helps preserve texture and flavor. If you prefer a lighter finish, reduce oil to 1/2 cup.

Sprinkle 1 tablespoon chopped fresh parsley over the top and wipe jar rims clean. Seal jars tightly with lids.

Let the giardiniera cool to room temperature, then refrigerate. For best flavor, let it marinate for at least 48 hours before eating. Flavor improves over 1–2 weeks and will keep refrigerated for 4–6 weeks. If you plan to shelf-stable can, follow proper water-bath canning procedures (this recipe is written for refrigerated storage).

When serving, stir the jar to distribute the oil and brine. Spoon giardiniera over sandwiches, salads, antipasti platters, or alongside roasted meats and cheeses. Use the infused olive oil as a finishing oil for bread or vegetables.

Cauliflower florets

Carrots, thinly sliced on the diagonal

Celery stalks, sliced 1/4-inch

Red bell pepper, cut into 1/2-inch strips

Green olives, pitted and halved (optional)

Hot cherry peppers or pepperoncini, sliced (optional)

Garlic cloves, thinly sliced

Water

Distilled white vinegar

Granulated sugar

Kosher salt

Whole black peppercorns

Mustard seeds

Dried oregano

Whole coriander seeds

Red pepper flakes

Bay leaf

Extra-virgin olive oil

Fresh parsley, chopped

Rinse the russet potatoes under cold water to remove dirt. Using a mandoline set to about 1.5–2 mm (1/16–1/8 in) or a very sharp knife, slice the potatoes into very thin, even slices. Aim for uniform thickness so chips cook evenly.

Wash and slice

Place the potato slices in a large bowl and cover with cold water (about 1.5 liters). Soak for at least 30 minutes, up to 2 hours, to remove excess starch. This helps them crisp. Gently agitate the slices a few times during soaking.

Soak

Drain the potato slices and spread them out on layers of paper towels or a clean kitchen towel. Pat dry thoroughly—moisture will cause oil to spatter and reduce crispness. Let them air-dry for 10 minutes after patting if needed.

Dry thoroughly

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer. Heat the oil to 175°C (350°F). If you don't have a thermometer, test by dropping one slice of potato: it should sizzle immediately and rise to the surface.

Heat oil

Working in small batches (do not overcrowd), fry the potato slices for 2–3 minutes until they are soft and just starting to lose their raw sheen but not browned. Use a slotted spoon or spider to move them so they don't stick together. Remove to paper towels to drain and cool slightly.

First fry (blanch)

Increase the oil temperature to 190–195°C (375–385°F). Fry the blanched potato slices again in small batches for 1–2 minutes or until golden and crisp. Watch carefully as they can brown quickly. Remove with a slotted spoon and transfer to fresh paper towels to drain excess oil.

Second fry (crisp)

While the chips are still warm (but not sizzling wet), combine the white vinegar (3 tbs) with the optional malt vinegar powder (1 tsp) in a small bowl. If you prefer a stronger vinegary bite, up to 1–2 additional teaspoons of white vinegar can be used, but avoid making the chips wet.

Prepare vinegar seasoning

Working in a large bowl, add a portion of the warm chips and immediately sprinkle about 1/3 of the white vinegar mixture over them. Toss lightly and quickly so the vinegar coats the chips evenly; the warmth helps the vinegar adhere and evaporate slightly, leaving tang. Repeat with remaining chips and vinegar. If chips feel too wet, allow them to rest briefly on paper towels to dry a bit; the goal is a tangy coating, not sogginess.

Toss with vinegar

Sprinkle the fine sea salt (2 tsp) evenly over the chips while still warm, tossing gently to distribute. Taste and, if desired, add the optional finishing salt (flake or fine, up to 1 tsp) for brighter bursts of saltiness.

Salt to finish

Let the seasoned chips cool completely on a wire rack or paper towels to become crisp before serving. If storing, keep in an airtight container at room temperature for up to 2 days for best texture.

Cool and store

russet potatoes

cold water (for soaking)

neutral oil for frying (vegetable, canola, or peanut)

white vinegar

fine sea salt

malt vinegar powder (optional, for extra tang)

salt for finishing (fine or flake, optional)

paper towels or clean kitchen towels

large bowl

slotted spoon or spider

thermometer (optional, for oil temp)

Rinse the asparagus under cold water. Trim tough ends by bending each spear near the base until it snaps, or line them up and cut off the woody ends (about 1 to 1.5 inches). Pat dry with a kitchen towel.

Trim and prepare

Place the asparagus on a rimmed baking sheet or in a shallow roasting pan. Drizzle with 1 tablespoon olive oil (from the garlic butter ingredients) and toss to coat. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, turning spears to distribute evenly.

Season

Roast in a preheated oven at 425°F (220°C) for 10–14 minutes depending on thickness: thin spears 8–10 minutes, medium 10–12 minutes, thick 12–14 minutes. Roast until bright green and tender-crisp with slight browning. Alternatively, grill over medium-high heat 6–8 minutes turning once, or sauté in a large skillet over medium-high heat for 6–8 minutes with 1 tablespoon olive oil until tender and slightly charred.

Roast (or grill/sauté options)

When asparagus is done, transfer to a serving platter and immediately spoon the garlic butter over the hot spears so it melts and coats them. Zest half the lemon over the asparagus and serve remaining lemon cut into wedges for squeezing, if desired.

Finish

Peel and finely mince 3 garlic cloves. Finely chop fresh parsley so it measures about 1 tablespoon.

Mince garlic and parsley

In a small saucepan or skillet over low heat, combine 4 tablespoons unsalted butter and 1 tablespoon olive oil. Add the minced garlic and cook gently for 1 to 1.5 minutes, stirring frequently, until fragrant and just softened but not browned (browned garlic becomes bitter).

Melt butter and bloom garlic

Stir in 1 tablespoon chopped parsley, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Remove from heat. Taste and adjust seasoning if needed. Keep warm until ready to spoon over asparagus.