Terrazze dell'Etna, white Nerello Ciuri

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

House-made pizza sauce, mozzarella, provolone, vine-ripened tomatoes, fresh mozzarella, olive oil, Grana Padano

In a small bowl, combine warm water, sugar, and yeast. Let sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large bowl, mix the flour and salt. Create a well in the center and add the yeast mixture and olive oil.

Mix Ingredients

Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let It Rise

In a saucepan, heat olive oil over medium heat and sauté minced garlic until fragrant, about 30 seconds.

Prepare the Sauce

Add the canned tomatoes (crushing them with your hands as you add) and salt. Simmer for about 20 minutes, stirring occasionally.

Add Tomatoes

Stir in the chopped fresh basil and remove from heat. Let cool slightly.

Finish the Sauce

Preheat your oven to the highest setting (usually around 475°F or 245°C) and place a pizza stone or baking sheet inside to heat.

Preheat Oven

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a round shape, about 12 inches in diameter.

Shape the Pizza Dough

Transfer the dough to a pizza peel or parchment paper. Spread a layer of pizza sauce, then add slices of fresh mozzarella, provolone, and vine-ripened tomatoes.

Add Sauce and Toppings

Drizzle with olive oil and sprinkle grated Grana Padano on top.

Drizzle with Olive Oil

Carefully transfer the pizza onto the hot pizza stone or baking sheet. Bake for about 10-12 minutes or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, let it cool slightly, slice, and serve hot.

Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

Salt

Olive oil

Canned whole tomatoes

Garlic, minced

Fresh basil, chopped

Fresh mozzarella, sliced

Provolone cheese, sliced

Vine-ripened tomatoes, sliced

Grana Padano, grated

Margherita

Tender lamb chops grilled with Gorgonzola crust, sautéed spinach, marsala sauce

Gorgonzola Lamb Chops*

Grilled chicken on a bed of orzo, farro, mushrooms, & spinach tossed in pesto vinaigrette. Topped with tomato, fresh mozzarella, & drizzled with balsamic reduction

Chicken Caprese

Rigatoni, grilled chicken, mushrooms, spinach, red peppers, roasted red pepper cream sauce (B) (GF)

Pasta Brio

Seared shrimp in house-made Sicilian tomato sauce made with sun-dried tomatoes, olives, artichokes & yellow onions, tossed with spaghetti, topped with feta

Sicilian Shrimp Spaghetti

A taste of all three: Roasted Red Pepper Bruschetta – fresh mozzarella, basil, Parmesan, balsamic reduction (V), Roasted Tomato & Ricotta Bruschetta – fresh basil, balsamic reduction (V), Sliced Steak Bruschetta* – Gorgonzola, arugula, charred tomato, Parmesan, balsamic reduction

Bruschetta Sampler

Shaved tender beef, field greens, capers, mustard aioli, grated Grana Padano

Carpaccio*

Make Margherita Recipe in just 1h 30m. House-made pizza sauce, mozzarella, provolone, vine-ripened tomatoes, fresh mozzarella, olive oil, Grana Padano

Margherita Recipe

Ingredients

Pizza Dough

Pizza Sauce

Toppings

Method

Making the Dough