Zuppa del Giorno

Dos Corona XX Lager

Cappuccino / Hot Chocolate

San Sodas / Ice Tea

Cannoli Cheesecake

Heineken

Red Sangria

White Sangria

Peroni

Dos XX Lager

Corona

Mocha Latte

Café Latte

Cappuccino

Espresso / Hot Chocolate

Coffee / Hot Tea

Lemonade

Sodas / Ice Tea

San Pellegrino Sparkling

Panna cotta

Cheesecake

Gelato

Cannoli

Tiramisu

Heat a large Dutch oven or heavy soup pot over medium heat. Add the olive oil and butter until the butter melts and foam subsides, about 1 minute. Finely dice the onion, carrots and celery (mirepoix) and add to the pot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Prepare aromatics

Mince the garlic and add to the pot with the tomato paste, stirring for 1 minute until fragrant and the tomato paste darkens slightly. Add the dried oregano, thyme, crushed red pepper and bay leaf; cook for 30 seconds to bloom the spices.

Add garlic and seasonings

Pour in the stock and canned diced tomatoes (with their juices). Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Increase heat to bring the soup to a gentle boil, then reduce heat to low to maintain a simmer.

Deglaze and simmer

Stir in the salt and black pepper. Partially cover and simmer the base for 10 minutes to let flavors meld before adding firmer vegetables.

Season and simmer

While the base simmers, cut the zucchini into 1/2-inch half-moons, dice the red potato into 1/2-inch cubes (leave the skin on for texture), and trim and cut green beans into 1-inch pieces.

Prep vegetables

Add the diced potato and green beans to the simmering soup first (they take longer to tenderize). Simmer gently, uncovered, for 8–10 minutes until the potato is nearly tender.

Add the zucchini and cannellini beans to the pot; simmer another 4–6 minutes until all vegetables are tender but still hold their shape. Stir in the fresh spinach and cook just until wilted, about 1–2 minutes.

Remove and discard the bay leaf. Taste and adjust salt and pepper as needed. Stir in the lemon juice and half of the chopped parsley. If you prefer a slightly creamier mouthfeel, ladle out 1 cup of hot soup, mash some of the beans and return the puréed portion to the pot to thicken naturally.

Adjust seasoning and finish

Ladle the soup into warmed bowls. Sprinkle each bowl with grated Parmigiano-Reggiano and the remaining parsley. Serve immediately with crusty bread on the side.

Serve

extra-virgin olive oil

unsalted butter

yellow onion

carrots

celery stalks

garlic cloves

tomato paste

dried oregano

dried thyme

crushed red pepper flakes

bay leaf

chicken or vegetable stock

canned diced tomatoes

salt

freshly ground black pepper

zucchini

red potato

green beans

cannellini beans (canned, drained & rinsed)

fresh spinach

fresh parsley, chopped

grated Parmigiano-Reggiano

fresh lemon juice

crusty bread, for serving

If you prefer a salted or seasoned rim, pour the coarse salt or chili-lime seasoning onto a small plate. Rub the cut edge of the lime around the rim of a chilled pint glass, then press the rim into the salt or seasoning to coat evenly. Set the glass aside.

Salt or Tajín the rim

If you prefer your Dos Corona XX served over ice, add about 1 cup of fresh ice to the prepared glass. Otherwise skip the ice to keep the beer colder and less diluted.

Ensure the Corona bottles are well chilled (ideally 45–50°F / 7–10°C). When ready to serve, hold one bottle upright and use a bottle opener to remove the cap cleanly.

Chill and open

Cut the lime in half. Squeeze one half of the lime gently into the open bottle or into the glass if using one, allowing a small amount of juice to enter. Drop the squeezed half into the bottle or place it on the rim of the glass. For a bolder citrus flavor, squeeze both halves and drop one or both into the bottles.

Add a lime

If you prepared a glass, pour the beer slowly down the side of the glass to preserve carbonation, leaving a small head. If not using a glass, simply enjoy directly from the bottle with the lime wedge on the rim or inside.

Pour (if using a glass)

Repeat the opening and lime step for the second bottle just before handing it out so both beers are as fresh and fizzy as possible.

Serve the second bottle

Garnish each serving with an additional lime wedge on the rim if desired.

For a spiced variation, rim the glass with chili-lime seasoning (Tajín) instead of salt. You can also sprinkle a tiny pinch of seasoning into the beer after squeezing lime for a savory note.

Drink responsibly. Keep extra limes and an opener nearby for easy refills.

Corona Extra (or similar light lager)

Fresh lime

Coarse salt (for optional salted rim)

Ice (optional, for serving in a glass)

Lime wedges (extra for serving)

Chili-lime seasoning (e.g., Tajín) for rim

Turn on and warm up your espresso machine (group head and portafilter) for at least 15–20 minutes to ensure stable temperature. Preheat the cup by rinsing with hot water and discard or pour into the cup to warm it.

Preheat and prepare

Weigh 18 g of finely ground espresso into the portafilter basket. Level and distribute the grounds, then tamp evenly with 30–40 lbs (13–18 kg) of pressure to create a smooth puck. Polish the tamp and wipe any loose grounds from the rim.

Dose, distribute and tamp

Lock the portafilter into the group head and start extraction. Aim for approximately 36 ml of espresso in 25–30 seconds (adjust grind if extraction is too fast or slow). Stop the shot when the volume/time target is reached. Place extracted espresso into the warmed cup.

Pull the shot

Flush the group head briefly and wipe the steam wand or tip with the 20 ml of cold water if needed before steaming milk.

Clean

Pour 200 ml of cold whole milk into a chilled 12–16 oz steaming pitcher (fill to about one-third). Purge the steam wand, then place the tip just below the surface of the milk at an angle and turn on the steam to incorporate air for the first 2–4 seconds, creating microfoam. Lower the pitcher so the wand sits slightly deeper to heat the milk; continue steaming until the pitcher exterior is too hot to touch (about 60–65°C / 140–149°F). Texture should be velvety with fine microfoam and total milk volume increased slightly. Knock the pitcher gently on a towel and swirl to integrate foam and remove large bubbles.

Option A — Cappuccino (steamed milk and microfoam)

If making hot chocolate instead of cappuccino, first make a chocolate paste: place 12 g cocoa powder and 10 g sugar into a 2–4 oz heatproof container. Add about 10 ml of hot (but not boiling) water and whisk vigorously until smooth and lump-free. Add 2 ml vanilla extract if using. Steam 200 ml of milk as above (without introducing as much microfoam) until 60–65°C / 140–149°F. After steaming, pour 30–50 ml of the hot milk into the cocoa paste and whisk to make a smooth chocolate mixture, then pour the remaining milk in while stirring to integrate fully.

Option B — Hot Chocolate (chocolate base + steamed milk)

Heat 200 ml whole milk in a small saucepan to 60–65°C (steam not required). For cappuccino, vigorously whisk or use a handheld frother for 20–30 seconds to create foam. For hot chocolate, combine cocoa paste as above, then stir in hot milk until smooth.

Alternative stovetop (if no steam wand)

For a cappuccino: with the pulled espresso in the warmed cup, pour the steamed milk into the center of the espresso with a steady, controlled motion. Aim for roughly equal parts espresso, steamed milk, and foam (traditionally about 1/3 espresso, 1/3 steamed milk, 1/3 foam). Use the pitcher to control foam release and, if desired, finish with simple latte art. Dust a light sprinkle of cocoa powder or cinnamon if desired (use ~1 tsp cocoa or 1/2 tsp cinnamon).

Cappuccino assembly

For hot chocolate: pour the fully mixed chocolate + milk into the warmed cup. Top with a small layer of foam or a dollop of whipped cream if desired, and dust with cocoa or cinnamon (about 1 tsp cocoa powder).

Hot chocolate assembly

Serve immediately while hot. Clean the steam wand and portafilter: purge the wand, wipe with a damp cloth, and run steam briefly to clear milk residue.

freshly ground espresso coffee (fine grind)

filtered water (for espresso)

whole milk

unsweetened cocoa powder (for hot chocolate option)

granulated sugar (for hot chocolate option)

hot water (to bloom cocoa)

vanilla extract (optional, for hot chocolate)

cocoa powder (for dusting, optional)

ground cinnamon (optional)

cold water (for espresso machine cleaning / tamper rinse)

Bring 6 cups of water to a near boil. Remove from heat and add the loose-leaf tea (about 6 teaspoons) or 4 tea bags. Steep black tea 4–5 minutes (green tea 2–3 minutes) depending on strength desired.

Brew the tea

After steeping, strain out the leaves or remove tea bags. While the tea is still warm, stir in 1/2 cup granulated sugar until fully dissolved (reduce or omit if you prefer less sweet). Stir in 2 tablespoons fresh lemon juice to brighten the flavor.

Allow the tea to cool at room temperature for 15–20 minutes, then chill in the refrigerator until cold (about 30–45 minutes) or speed up by adding 2 cups of ice directly to the tea and stirring until chilled. Remove any excess melted ice so the tea is not overly diluted.

For each serving (this recipe yields 4 servings): fill a tall glass about halfway with ice (about 1/2 cup ice per glass). Pour 3/4 cup of the chilled iced tea into each glass (for 4 glasses use 3 cups total).

Add 1 tablespoon (or to taste) of your chosen fruit syrup — strawberry, peach, or passion fruit — into each glass (total 4 tablespoons for 4 servings). If you prefer a fresher fruit flavor, muddle 2 tablespoons of fresh fruit (strawberries or peach slices) gently in the bottom of the glass before adding tea.

Top each glass with 3/4 cup sparkling water or club soda, pouring gently to preserve effervescence (for 4 servings use 3 cups soda). Stir once lightly to combine, taking care not to flatten the bubbles.

Taste and adjust sweetness if needed: add up to 1/2 tablespoon simple syrup per glass if more sugar is desired.

Garnish each glass with a citrus slice and 2 mint leaves. For a San Soda-style presentation, add a small spoonful of crushed fruit on top or a float of extra syrup.

Serve immediately while fizzy. If storing, keep iced tea and sparkling water separate and combine just before serving to maintain carbonation.

water

loose-leaf black tea or 4 black tea bags (or green tea if preferred)

granulated sugar

ice (for chilling)

sparkling water or club soda

strawberry or peach or passion fruit syrup (see note for homemade)

fresh citrus slices (lemon or lime), optional

fresh mint leaves, optional

simple syrup (1:1 sugar to water) if you prefer extra sweetness

fresh fruit slices (strawberries, peaches) for muddling

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easier release.

In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tbs granulated sugar, 0.5 tsp ground cinnamon and 0.125 tsp salt. Stir to combine.

Pour 6 tbs melted unsalted butter over the crumbs and mix with a fork or spatula until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup for an even, compact layer.

Bake crust for 8–10 minutes, until set and fragrant. Remove from oven and set aside to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Lower oven to 325°F (160°C) if not already. Place a large rack in the middle position.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 24 oz room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and 0.5 cup sour cream. Beat on medium speed until combined and silky, about 1–2 minutes.

Add 2 tsp vanilla extract (and 0.5 tsp vanilla bean paste if using) and the 1 tsp orange zest; mix until incorporated.

Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Do not overmix; stop as soon as each egg is incorporated.

Fold in 1 cup well-drained room-temperature ricotta with a rubber spatula until uniform. The ricotta adds a cannoli-like flavor and lighter texture.

Sift in 2 tbs flour (or cornstarch) and 0.25 tsp salt, and gently fold them in to help stabilize the filling.

Gently fold in 0.75 cup mini chocolate chips and 0.25 cup reserved mini chips for garnish, leaving a handful of the reserved chips to sprinkle on top if desired.

Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

To minimize cracking, bake the cheesecake in a water bath: wrap the outside of the springform pan with two layers of heavy-duty aluminum foil (to prevent leaks). Place the pan in a larger roasting pan. Pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 55–70 minutes, until the edges are set and the center still slightly jiggles when the pan is gently shaken. Rotate the pan once halfway through if your oven bakes unevenly.

Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 30 minutes (this gradual cooling helps prevent cracks). Then remove from the water bath and cool to room temperature on a wire rack for about 1 hour.

Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and chill in the refrigerator at least 6 hours or preferably overnight to fully set.

About 30 minutes before serving, prepare the cannoli cream topping: place 1.5 cups well-drained whole-milk ricotta in a medium bowl. Beat briefly with a hand mixer or whisk until smooth and lump-free.

Add 0.75 cup sifted powdered sugar, 0.25 cup mascarpone (if using), and 1 tsp vanilla extract. Mix until smooth and slightly pipeable. Taste and adjust sweetness to preference.

Fold in 0.25 cup mini chocolate chips and 2 tbs chopped toasted pistachios, reserving a few chips and pistachio pieces for garnish if desired.

Release the chilled cheesecake from the springform pan and transfer to a serving plate. Spread the cannoli cream over the center of the cheesecake, leaving a 1/2-inch border so the crust edge shows, or pipe rosettes around the top edge.

Sprinkle the top with the reserved mini chocolate chips and chopped pistachios. Dust lightly with 1 tbs powdered sugar just before serving.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for neat slices. Serve chilled. Leftovers keep well, covered, in the refrigerator for up to 4–5 days.

graham cracker crumbs

unsalted butter, melted

ground cinnamon

fine salt

cream cheese, room temperature

sour cream

vanilla extract

vanilla bean paste or seeds (optional, for intense flavor)

large eggs

ricotta cheese, well drained and room temperature

mini chocolate chips

mini dark chocolate chips (reserve for garnish)

finely grated orange zest

all-purpose flour (or cornstarch)

ricotta, whole-milk, drained and smooth

powdered sugar, sifted

mascarpone (optional for creaminess)

toasted pistachios, chopped (optional garnish)

powdered sugar (for dusting)

Place the Heineken in the refrigerator for at least 2–4 hours (ideally 3–4°C / 37–39°F). If you're short on time, submerge the bottle in ice water for 10–15 minutes to bring it to serving temperature.

Chill the beer

Optional but recommended: place the clean glass in the refrigerator or freezer for 15–20 minutes, or fill it with ice water for a few minutes and then discard the water just before pouring. A cold glass helps maintain proper carbonation and head.

Chill the glass

Hold the chilled glass at a 45° angle. Open the Heineken bottle and begin pouring gently down the side of the glass to about two-thirds full. This preserves carbonation and reduces excessive foam.

When the glass is about two-thirds full, slowly tilt it upright and finish pouring into the center to create a 1–1.5 cm (about 1/2 in) creamy head. Avoid splashing or aggressive pouring that will produce too much foam.

If you like, serve with a lemon or lime wedge on the rim or on the side. Note: purists generally drink Heineken without citrus to enjoy the beer's clean malt and hop profile.

Serve immediately while cold. If ice is used (not recommended for full-flavor experience), add it sparingly to a glass to avoid diluting the beer rapidly.

Heineken lager (chilled)

Ice (optional)

Lemon or lime wedge (optional)

Clean pint or pilsner glass

Refrigerator or cooler

Wash all fruit. Thinly slice the orange and lemon. Halve or quarter the lime if using half. Core and dice the apple into bite-sized pieces. If using strawberries, hull and halve them; leave small berries whole. Place all prepared fruit into a large pitcher (about 2–3 liters capacity).

Slice and chop

Lightly muddle about half of the fruit in the pitcher with the back of a wooden spoon or a muddler for 10–15 seconds to release juices and aromatics — do not pulverize.

Add the sugar (or simple syrup) to the pitcher with the fruit. If using granulated sugar, stir thoroughly until the sugar begins to dissolve in the fruit juices.

Pour in the orange liqueur (60 ml) and gently stir to combine with the fruit and sugar, coating the fruit to help maceration.

Pour the 1.5 liters of red wine into the pitcher. Stir gently to combine all ingredients, scraping down the sides to incorporate fruit. Taste and adjust sweetness — add up to 1 more tablespoon sugar or a splash more liqueur if desired.

Cover the pitcher with plastic wrap or a lid and refrigerate for at least 2 hours, preferably 4–12 hours. Longer chilling mellows the wine and allows fruit flavors to infuse the sangria. For best flavor, macerate overnight (up to 24 hours).

About 10 minutes before serving, add ice to the pitcher or to individual glasses. If you want a sparkling finish, stir in 500 ml club soda (or lemon-lime soda for a sweeter, more citrus-forward sangria) to the pitcher. If you prefer to keep bubbles longer, add soda directly to each glass instead.

Give the sangria a final gentle stir. Taste and adjust — if it needs more brightness, add a squeeze of fresh lemon or lime; for more sweetness, add a teaspoon of simple syrup to the pitcher or a splash in each glass.

Pour sangria into glasses, making sure each glass gets a good mix of fruit. Garnish with fresh mint leaves if using. Serve chilled.

Zuppa Del Giorno

Dos Corona Xx Lager