Romaine, Arugula, Cucumber, Tomato, Red Onion, Kalamata Olives, Feta, Pepperoncini, Oregano, Lemon, Red Wine Vinaigrette

INSALATA GRECA (GF, V)

Chicken, Lemon, Mint, Basil, Parmigiano Reggiano

RISOTTO CON POLLO (GF)

Plum Tomatoes, Crushed Red Pepper, Anchovy, Olives, Capers

PENNE PUTTANESCA (DF)

Pancetta, Parmigiano Reggiano, Pecorino Romano, Egg, Cream

SPAGHETTI CARBONARA

Eggless Pasta, Tomato, Olive Oil, Garlic, Parsley, Red Pepper Flakes

STRINGOZZI ALLA SPOLENTINA (V+)

PENNE ROSMARINO (V)

Arugula, Radicchio, Grapefruit, Orange, Goat Cheese, Mint, Pecan, Citrus Vinaigrette

INSALATA DELLA CASA (V)

Egg Pasta, Green Beans, Potatoes, Basil Pesto, Pine Nuts, Pecorino Romano

LINGUINE AL PESTO GENOVESE (V)

Romaine, Lemon, Focaccia Croutons, Grana Padano

CAESAR

Egg Pasta, Lemon-Infused Butter, Cream, Chives

FETTUCCINE ALFREDO (V)

Extra-Virgin Olive Oil, Garlic (Add Anchovy, Chilies)

SPAGHETTI AGLIO OLIO (V+)

SPAGHETTI CACIO E PEPE (V)

CHOICE OF PASTA: Spaghetti, Penne, Tortellini; CHOICE OF SAUCE: Tomato Sauce, Meatballs & Tomato Sauce, Bolognese, Pesto Genovese, 'Mac & Cheese', Butter & Cheese

BUILD A PASTA

A kid-friendly twist on the classic Caesar salad, featuring crisp romaine lettuce, crunchy croutons, and a light, creamy dressing, topped with grated Parmesan for a deliciously fun meal.

KID'S CAESAR SALAD

Wash and chop the romaine lettuce and arugula. Peel and slice the cucumber, dice the tomatoes, and thinly slice the red onion.

Prepare the Vegetables

In a large salad bowl, combine the romaine lettuce, arugula, cucumber, tomatoes, red onion, kalamata olives, feta cheese, and pepperoncini peppers.

Combine Ingredients

In a small bowl, whisk together the juice of the lemon, dried oregano, salt, and pepper to taste. Slowly drizzle in olive oil while whisking until emulsified.

Make the Dressing

Pour the dressing over the salad and toss gently to combine. Adjust seasoning with salt and pepper if necessary.

Dress the Salad

Serve immediately as a refreshing side or light main dish.

Serve

Romaine lettuce

Arugula

Cucumber

Tomato

Red onion

Kalamata olives

Feta cheese

Pepperoncini peppers

Dried oregano

Lemon

In a saucepan, heat the chicken broth and keep it warm over low heat.

Prepare the Broth

In a large pan, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through. Remove chicken and set aside.

Cook the Chicken

In the same pan, add minced garlic and sauté for about 1 minute until fragrant.

Sauté the Aromatics

Add Arborio rice to the pan and toast for 2-3 minutes, stirring constantly until the rice is slightly translucent.

Toast the Rice

Start adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more.

Add Broth Gradually

Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes.

Cook the Risotto

Stir in cooked chicken, lemon juice, mint, basil, and Parmesan cheese. Season with salt and black pepper to taste.

Finish the Risotto

Serve hot, garnished with additional herbs and cheese if desired.

Arborio rice

Chicken breast, diced

Chicken broth

Lemon juice

Fresh mint, chopped

Fresh basil, chopped

Parmesan cheese, grated

Olive oil

Garlic, minced

Salt

Black pepper

In a large pot of salted boiling water, cook the penne pasta according to the package instructions until al dente. Drain and set aside.

Cook the Pasta

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

Prepare the Sauce

Stir in the chopped anchovy fillets and crushed red pepper flakes. Cook for another 2-3 minutes until the anchovies dissolve.

Add Anchovies and Spices

Add the diced plum tomatoes, black olives, and capers to the skillet. Season with salt and black pepper to taste. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens.

Incorporate Tomatoes and Other Ingredients

Add the cooked penne pasta to the sauce and toss to combine, ensuring that the pasta is well coated.

Combine Pasta and Sauce

Remove from heat, garnish with chopped fresh parsley, and serve hot.

Garnish and Serve

Penne pasta

Plum tomatoes, diced

Anchovy fillets, finely chopped

Crushed red pepper flakes

Black olives, pitted and sliced

Capers, rinsed and drained

Garlic cloves, minced

Fresh parsley, chopped (for garnish)

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Cook the Spaghetti

In a large skillet over medium heat, cook the pancetta until crispy. Remove from heat and set aside, leaving the rendered fat in the pan.

Prepare the Pancetta

In a bowl, whisk together the eggs, heavy cream, Parmigiano Reggiano, and Pecorino Romano until well combined. Season with salt and black pepper.

Mix the Sauce

Add the drained spaghetti to the skillet with pancetta. Pour the egg and cheese mixture over the pasta and quickly toss to combine, adding reserved pasta water as needed to create a creamy sauce.

Serve immediately, garnished with additional cheese and black pepper if desired.

Spaghetti

Pancetta

Parmigiano Reggiano

Pecorino Romano

Eggs

Heavy cream

Bring a large pot of salted water to a boil. Add the eggless stringozzi pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Add the canned diced tomatoes to the skillet, along with the red pepper flakes, salt, and black pepper. Stir well and let the sauce simmer for about 10 minutes.

Add Tomatoes and Seasonings

Add the cooked stringozzi to the skillet and toss to combine with the sauce. Cook for an additional 2-3 minutes, allowing the pasta to absorb the flavors.

Remove the skillet from heat and stir in the chopped fresh parsley. Serve immediately.

Finish with Parsley

eggless stringozzi pasta

olive oil

garlic cloves, minced

canned diced tomatoes

fresh parsley, chopped

red pepper flakes

salt

black pepper

In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.

Cook the Penne

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the fresh rosemary and red chili flakes, cooking for another 30 seconds.

Add the canned diced tomatoes to the skillet and let simmer for 5 minutes. Reduce heat and stir in the heavy cream, allowing the mixture to heat through.

Add Tomatoes and Cream

Add the cooked penne to the skillet and toss to coat in the sauce. Season with salt and black pepper to taste.

Serve hot, garnished with grated Parmesan cheese and additional rosemary if desired.

Fresh rosemary leaves

Red chili flakes

Canned diced tomatoes

Wash and dry the arugula and radicchio. Tear the radicchio into bite-sized pieces. Segment the grapefruit and orange, removing any membranes, and set aside.

Prepare the Ingredients

In a dry skillet over medium heat, toast the pecans for about 5 minutes, stirring frequently, until fragrant and slightly golden. Remove from heat and let cool.

Toast the Pecans

In a large bowl, combine the arugula, radicchio, grapefruit segments, orange segments, and fresh mint leaves. Crumble the goat cheese over the top.

Assemble the Salad

Drizzle the citrus vinaigrette over the salad and toss gently to combine. Top with toasted pecans.

Radicchio

Grapefruit

Orange

Goat Cheese

Fresh Mint Leaves

Pecans

Peel the potatoes and cut them into small cubes. Boil in salted water until tender, about 10-15 minutes.

Prepare the Potatoes

In the same pot, add the green beans to the boiling water with the potatoes for the last 5 minutes of cooking. Drain both once cooked.

Cook the Green Beans

In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.

Cook the Linguine

In a large mixing bowl, combine the drained linguine, potatoes, and green beans. Add the basil pesto and toss gently to coat. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve hot, garnished with pine nuts, grated Pecorino Romano cheese, a drizzle of olive oil, and freshly ground black pepper to taste.

Linguine

Green beans

Potatoes

Basil pesto

Pine nuts

Pecorino Romano cheese

Preheat the oven to 375°F (190°C). Cut the focaccia bread into small cubes and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to combine. Bake for 10-15 minutes or until golden brown and crispy.

Prepare the Croutons

In a small bowl, whisk together the juice of the lemon, minced garlic, olive oil, salt, and black pepper to taste. Adjust seasoning as needed.

Prepare the Dressing

Wash and chop the romaine lettuce into bite-sized pieces. In a large salad bowl, combine the romaine, croutons, and Grana Padano cheese shavings. Drizzle the dressing over the salad and toss gently to combine.

Serve immediately, garnished with additional Grana Padano if desired.

Romaine Lettuce

Focaccia Bread

Grana Padano Cheese

Olive Oil

Garlic

Black Pepper

In a large pot of boiling salted water, cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

Cook the Fettuccine

In a large skillet over medium heat, melt the unsalted butter. Add the heavy cream and lemon zest, stirring until combined. Bring to a gentle simmer.

Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce. Stir in the grated parmesan cheese until melted and creamy.

Season with salt and black pepper to taste. Fold in the chopped chives and serve immediately, garnished with extra parmesan if desired.

Season and Serve

fettuccine pasta

unsalted butter

heavy cream

lemon zest

chives, chopped

parmesan cheese, grated

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

While the spaghetti is cooking, heat the extra-virgin olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until golden brown, being careful not to burn it.

Prepare the Garlic Oil

Add the red chili flakes to the skillet and cook for an additional 30 seconds to release their flavor.

Add Chili Flakes

Add the drained spaghetti to the skillet and toss to coat in the garlic oil. If the spaghetti seems dry, add some reserved pasta water, a little at a time, until the desired consistency is reached.

Combine Spaghetti and Oil

Season with salt to taste. Finely chop the fresh parsley and sprinkle it over the spaghetti. Serve hot, with grated Parmesan cheese on top if desired.

Extra-Virgin Olive Oil

Red Chili Flakes

Fresh Parsley

Parmesan Cheese

In a large pot, bring 2 liters of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, usually around 9-11 minutes.

While the pasta is cooking, in a large bowl, combine the grated Pecorino Romano cheese and freshly ground black pepper. Mix well to combine.

Prepare the Cheese and Pepper Mixture

Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the pasta. Immediately add the hot pasta to the bowl with the cheese and pepper mixture. Toss quickly to combine, adding reserved pasta water a little at a time until a creamy sauce forms.

Serve immediately, garnished with extra grated Pecorino Romano and additional black pepper if desired.

Insalata Greca (gf, V)

Risotto Con Pollo (gf)

Penne Puttanesca (df)

Spaghetti Carbonara

Stringozzi Alla Spolentina (v+)

Penne Rosmarino (v)

Insalata Della Casa (v)

Linguine Al Pesto Genovese (v)

Caesar

Fettuccine Alfredo (v)

Spaghetti Aglio Olio (v+)

Spaghetti Cacio E Pepe (v)

Build A Pasta

Kid's Caesar Salad