Tequila, lime juice, and triple sec served with salt on the rim.

Margarita

Pellegrino

Expresso

The original Neapolitan with fresh garlic and spices

Pizza

Spaghetti Butter

Linguini Shrimp Garlic Butter

Spaghetti Garlic Butter Sauce

Spaghetti with Meat Sauce

Linguini Peste

Garlic Bread

with shrimp, mushrooms, and clams in fresh cream pesto sauce

Seafood Spaghetti

Spaghetti with Marinara Sauce

Minestrone Soup

Pulled chicken with mushrooms and marinara.

Chicken Cacciatore

Ravioli con Ricotta

Lasagne

Brocato's Spumoni

Chocolate Cannoli Siciliano

Coca-Cola

A blend of cheeses with fresh spinach, over linguini.

Vegetable Manicotti

Lasagna Imbotite

Steamed Clams

Prosciutto, pepperoni, artichokes, marinated olives, aged cheeses, mushrooms, sun-dried tomatoes.

Assorted Antipasto

Take a lime wedge and run it along the rim of a chilled cocktail glass. Dip the rim of the glass into salt until it is coated evenly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, add the tequila, lime juice, and triple sec. Fill the shaker with ice, covering the liquid.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds or until the outside of the shaker feels cold.

Shake the Mixture

Using a strainer, pour the mixture into the prepared glass over fresh ice (if desired) and garnish with a lime wedge.

Strain and Serve

Tequila

Lime juice

Triple sec

Salt

Lime wedge

In a small saucepan, combine equal parts sugar and water. Heat over medium heat until the sugar is fully dissolved. Allow to cool before using.

Prepare Simple Syrup

Cut fresh limes in half and use a juicer to extract the juice. Measure out 30 ml of lime juice for the recipe.

Juice the Limes

In a tall glass or cocktail shaker, combine 500 ml of sparkling water, 30 ml of fresh lime juice, and 20 ml of simple syrup.

Combine Ingredients

Gently stir the mixture with a spoon or shake it in a cocktail shaker to combine all the ingredients well.

Stir or Shake

Add fresh mint leaves to the drink for aroma and flavor. Squeeze lime wedges over the top and drop them into the drink.

Add Garnishes

Sparkling Water

Fresh Lime Juice

Simple Syrup

Fresh Mint Leaves

Lime Wedges

In a kettle or pot, bring 4 cups of water to a rolling boil over medium-high heat.

Boil the Water

Once the water has boiled, remove it from the heat and add the tea leaves or tea bags. Allow them to steep for 3-5 minutes, depending on the type of tea and your desired strength.

Steep the Tea

If desired, add sugar or honey to the tea while it is still warm. Stir well until dissolved.

Sweeten Your Tea

For a refreshing twist, add lemon juice. If you prefer a creamier texture, stir in milk or cream.

Add Flavor

If you used loose tea leaves, strain the tea into cups. If you used tea bags, simply remove the bags. Serve hot and enjoy!

Water

Tea leaves or tea bags (black, green, or herbal)

Sugar

Honey

Lemon juice

Milk or Cream

Using a coffee grinder, grind 18 grams of espresso coffee beans to a fine consistency similar to table salt. This will ensure optimal extraction during brewing.

Grind the Coffee Beans

Turn on your espresso machine and allow it to heat up for about 10 minutes. Ensure that the portafilter is clean and dry.

Prepare the Espresso Machine

Measure 30 ml of filtered water using a measuring cup. This will be the amount of water used to brew the espresso.

Measure Water

Place the ground coffee into the portafilter basket and use a tamper to evenly press the coffee down with firm pressure. This helps create a uniform extraction.

Tamp the Coffee Grounds

Lock the portafilter into the espresso machine and start the brewing process. Allow the espresso to brew for about 25-30 seconds until you see a rich, dark brown liquid with a layer of crema on top.

Brew the Espresso

Once brewed, carefully pour the espresso into a pre-warmed cup. If desired, add sugar or milk/cream to taste.

Serve the Espresso

Espresso coffee beans

Filtered water

Milk or cream

In a small bowl, combine warm water and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil.

Mix Dough

Mix the ingredients until a shaggy dough forms. Transfer to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.

Knead Dough

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.

First Rise

Preheat your oven to its highest setting, usually around 475°F (245°C). If you have a pizza stone, place it in the oven to heat.

Preheat Oven

Once the dough has risen, punch it down to release the air. Divide the dough into two equal portions. Shape each portion into a ball and let rest for 10 minutes.

Shape Dough

On a floured surface, roll out one ball of dough into a round shape about 12 inches in diameter. Transfer it to a pizza peel or a baking sheet lined with parchment paper.

Roll Out Dough

Spread 1/2 cup of tomato sauce evenly over the dough, leaving a small border around the edges. Tear fresh mozzarella into pieces and distribute them over the sauce. Sprinkle minced garlic, salt, pepper, and dried oregano on top. Add fresh basil leaves.

Add Sauce and Toppings

Drizzle olive oil over the top of the pizza for added flavor.

Drizzle Olive Oil

Slide the pizza onto the preheated pizza stone or bake on the baking sheet in the oven for 10-12 minutes or until the crust is golden and the cheese is bubbling.

Bake Pizza

Remove the pizza from the oven, let it cool for a minute, slice, and serve warm.

Serve

All-purpose flour

Warm water

Active dry yeast

Olive oil

Tomato sauce

Fresh mozzarella cheese

Fresh garlic, minced

Fresh basil leaves

Olive oil (for drizzling)

Black pepper

Dried oregano

Bring a large pot of water to a boil. Add 1 tsp of salt and the spaghetti. Cook according to package instructions until al dente, usually around 8-10 minutes.

Cook the Spaghetti

Once cooked, reserve about 1 cup of the pasta water, then drain the spaghetti and set it aside.

Drain and Set Aside

In a large skillet, melt 100 grams of unsalted butter over medium heat.

Melt the Butter

Add 2 minced garlic cloves to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add Garlic

Add 1 tsp of black pepper and 2 tbs of chopped fresh basil to the skillet, stirring well to combine.

Season the Sauce

Add the drained spaghetti to the skillet and toss it in the butter sauce, adding reserved pasta water a little at a time until desired consistency is reached.

Combine with Spaghetti

In a saucepan, heat 1 liter of whole milk over medium heat until it reaches about 85°C (185°F). Stir occasionally to prevent scorching.

Heat the Milk

Once the milk is hot, add 60 ml of lemon juice slowly while stirring. Remove from heat and let it sit for 10 minutes, allowing the curds to form.

Add Lemon Juice

Line a colander with cheesecloth and pour the curds into it. Rinse with cold water and sprinkle with 1 tsp of salt. Gather the cheesecloth and twist to remove excess liquid.

Strain the Curds

Transfer the curds to a bowl and mix gently. Shape the cheese into a ball and refrigerate until ready to use.

Form the Cheese

Spaghetti

Unsalted Butter

Garlic (minced)

Black Pepper

Fresh Basil (chopped)

Whole Milk

Lemon Juice

In a large pot, bring salted water to a boil. Add the linguini pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.

Cook the Linguini

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp and season with salt and black pepper. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.

Sauté the Shrimp

In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.

Make Garlic Butter Sauce

Return the cooked shrimp to the skillet and mix well with the garlic butter. Add the lemon juice and chopped parsley. Stir to combine and cook for an additional minute.

Add the drained linguini to the skillet and toss well to coat the pasta in the garlic butter sauce. Adjust seasoning with salt and black pepper as needed.

Combine Pasta and Sauce

Serve the linguini shrimp garlic butter immediately, garnished with additional parsley if desired.

Linguini pasta

Large shrimp (peeled and deveined)

Unsalted butter

Red pepper flakes

Fresh parsley (chopped)

In a large pot, bring water to a boil. Add 1 teaspoon of salt and the spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and reserve a little pasta water.

In a large skillet, melt the 100g of unsalted butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic. Stir in the chopped parsley, salt, and black pepper.

Prepare the Garlic Butter Sauce

In the same skillet used for the garlic butter, add the sliced mushrooms. Sauté for about 5-7 minutes until they are softened and browned. Remove from heat and set aside.

Cook the Mushrooms

In a bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, salt, and black pepper until well combined. Return the skillet with the mushrooms to low heat and pour the egg cream mixture over the mushrooms. Stir gently until the sauce thickens slightly, about 2-3 minutes.

Make the Egg Cream Sauce

Add the drained spaghetti to the skillet with the garlic butter sauce. Toss to coat the spaghetti evenly. Then, add the mushroom egg cream sauce and mix gently to combine. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.

Combine Everything

Serve immediately, garnished with additional parsley and Parmesan cheese if desired.

Garlic, minced

Fresh Parsley, chopped

Black Pepper, ground

Mushrooms, sliced

Eggs

Heavy Cream

Parmesan Cheese, grated

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

Cook Spaghetti

In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Prepare Meat Sauce

Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 7-10 minutes. Drain excess fat if necessary.

Brown the Beef

Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low. Let it cook for 20-25 minutes, stirring occasionally.

Add Tomatoes and Seasonings

Add the drained spaghetti to the meat sauce. Toss to combine and ensure the spaghetti is well coated with the sauce.

Combine Spaghetti and Sauce

Serve the spaghetti with meat sauce in bowls, topped with grated Parmesan cheese and fresh chopped basil.

Ground beef

Onion, chopped

Canned tomatoes, crushed

Tomato paste

Dried basil

Parmesan cheese, grated

Fresh basil, chopped (for garnish)

Fill a large pot with water, add salt and bring it to a boil. Once boiling, add the linguini and cook according to package instructions until al dente, usually around 8-10 minutes.

Boil the Linguini

Once cooked, drain the linguini in a colander and set aside. Do not rinse.

In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side or until fully cooked and no longer pink in the center. Remove chicken from the skillet and let it rest for a few minutes before slicing.