Roasted Ham, Mushroom, Artichoke, Bufala Mozzarella

PORZIANO

Indulge in our creamy gelato, made with the finest ingredients for a rich and velvety texture that melts in your mouth.

GELATO

Cipolini Onions, Mushrooms, Bufala Mozzarella, White Truffle Oil

FUNGHI

Fresh Cherry Vesuvian Tomato, Bufala Mozzarella, Basil, Garlic

POMODORO

San Marzano Tomato Sauce, Fresh Garlic, Oregano *Vegan

MARINARA

Fior di Latte, Ricotta, Bufala Mozzarella, Basil, Garlic (No Sauce)

BIANCA

Italian Sausage, San Marzano Tomato, Bufala Mozzarella, Basil, Garlic

LIVORNO

Spicy Italian Salami, Calabrian Peppers, Bufala Mozzarella

CALABRESE

San Marzano Tomato Sauce, Pepperoni, Italian Sausage, Ham, Bufala Mozzarella, Fresh Basil

SUPREMO ITALIANO

Fresh Tomatoes, Bufala Mozzarella, Fresh Basil, Extra Virgin Olive Oil

CAPRESE

Artichoke, Mushroom, Sausage, Pepperoni, Spicy Pepper, Caramelized Onion, Roasted Ham, Cherry Tomato, Sweet Pepper

CONDIMENTI

Indulge in our crispy pastry shells filled with a rich and creamy ricotta filling, delicately dusted with powdered sugar and garnished with chocolate chips for a classic Italian treat.

CANNOLI

Fresh Spring Mix, Apricot Sauce, Bleu Cheese, Blueberries, Honey Glazed Pecans

VERONA

San Marzano Tomato Sauce, Bufala Mozzarella, Basil, Garlic

MARGERITA D.O.P

Fresh Spring Mix, Cherry Tomatoes, Bufala Mozzarella, Chick Peas, Carrots, Homemade Ranch Sauce

LECCE

Indulge in our decadent cake, a delightful blend of moist layers and rich frosting that promises to satisfy every sweet tooth.

CAKE

Italian Sausage, Sweet Red Pepper, Cipollini Onions, Bufala Mozzarella

NAPOLETANA

Delicate and colorful meringue-based cookies filled with rich ganache or luscious buttercream, perfect for a sweet treat or a delightful gift.

MACARON

Preheat your oven to 325°F (165°C). Rub the bone-in ham with olive oil, minced garlic, salt, and black pepper. Place it in a roasting pan.

Prepare the Ham

Roast the ham in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C). Baste occasionally with pan juices.

Roast the Ham

In a skillet over medium heat, add olive oil, then sauté sliced mushrooms and chopped artichoke hearts until the mushrooms are golden brown (about 5-7 minutes). Stir in fresh thyme and season with salt and pepper.

Sauté the Vegetables

Once the ham is done, remove it from the oven and let it rest for 10-15 minutes. Slice the ham and layer it on a serving platter. Top with the sautéed mushroom and artichoke mixture.

Combine

Finally, layer the fresh bufala mozzarella slices on top of the ham and vegetable mixture. Serve warm.

Add Mozzarella

Bone-in ham

Mushrooms (sliced)

Artichoke hearts (canned or frozen, drained and chopped)

Bufala mozzarella (fresh, sliced)

Olive oil

Garlic (minced)

Fresh thyme (chopped)

Salt

Black pepper

In a saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling.

Prepare the Base

In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and thick.

Whisk Egg Yolks

Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to temper. Gradually add the rest of the milk mixture to the egg yolks, whisking continuously.

Temper the Egg Yolks

Return the mixture to the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.

Cook the Mixture

Remove from heat, stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate until chilled.

Cool the Base

Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Gelato

Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm before serving.

Freeze the Gelato

whole milk

heavy cream

granulated sugar

vanilla extract

egg yolks

salt

Peel and slice the cipolini onions. Clean and slice the mushrooms. Tear the bufala mozzarella into small pieces.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the cipolini onions and sauté until they are soft and translucent, about 5-7 minutes.

Sauté the Onions

Add the sliced mushrooms to the skillet with the onions. Season with salt and black pepper. Cook for another 5-7 minutes until the mushrooms are tender and have released their moisture.

Cook the Mushrooms

Reduce the heat to low, and add the torn bufala mozzarella to the skillet. Stir gently until the cheese begins to melt and combine with the mushroom and onion mixture.

Combine and Add Cheese

Drizzle the white truffle oil over the mixture and stir gently. Remove from heat.

Finish with Truffle Oil

Garnish with chopped fresh parsley and serve warm as an appetizer or side dish.

Serve

Cipolini Onions

Bufala Mozzarella

White Truffle Oil

Olive Oil

Black Pepper

Fresh Parsley (chopped)

Wash the cherry tomatoes under running water and pat them dry with a towel. Slice the tomatoes in half.

Prepare the Garlic

In a large bowl, combine the halved cherry tomatoes, chopped garlic, salt, and black pepper. Drizzle with olive oil and toss gently to coat.

Combine Ingredients

Tear the bufala mozzarella into bite-sized pieces and add it to the bowl. Gently fold in the fresh basil leaves.

Add Cheese and Basil

Transfer the salad to a serving dish. Drizzle with a bit more olive oil if desired and serve immediately.

Fresh Cherry Vesuvian Tomatoes

Fresh Basil Leaves

Garlic Cloves

Extra Virgin Olive Oil

Start by peeling and finely chopping the fresh garlic. Set aside.

In a large saucepan, heat the olive oil over medium heat. Add the chopped garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn it.

Sauté Garlic

Pour in the San Marzano tomatoes, including their juices. Use a spoon to break up the tomatoes into smaller pieces if desired.

Add Tomatoes

Stir in the dried oregano, salt, and black pepper. Bring the sauce to a simmer.

Season the Sauce

Reduce the heat to low and let the sauce simmer uncovered for about 30-40 minutes, stirring occasionally, until it thickens to your liking.

Simmer

Taste the sauce and adjust the seasoning if necessary, adding more salt or pepper to taste.

Adjust Seasoning

Once the sauce is ready, remove it from the heat. If using, stir in fresh basil just before serving or use it as a garnish.

San Marzano tomatoes

Fresh garlic

Dried oregano

Freshly ground black pepper

Fresh basil (optional for garnish)

Preheat your oven to its highest setting (around 250°C or 482°F). Roll out the pizza dough on a floured surface to your desired thickness.

Prepare the Pizza Dough

Spread the ricotta cheese evenly over the pizza base. Tear the fior di latte and buffalo mozzarella into pieces and distribute them on top.

Add the Cheese

Finely chop or slice the garlic cloves and scatter them over the cheese. Then, add the fresh basil leaves, either whole or torn into smaller pieces.

Prepare the Garlic and Basil

Drizzle olive oil over the top, and season with salt to taste.

Season and Drizzle

Transfer the pizza to a preheated baking stone or a baking sheet and bake for about 10-12 minutes or until the crust is golden and the cheese is bubbling.

Bake the Pizza

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

Fior di Latte cheese

Ricotta cheese

Buffalo mozzarella cheese

Fresh basil leaves

Garlic cloves

Pizza dough

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it into pieces with a wooden spoon. Cook until browned and cooked through, about 8-10 minutes.

Prepare the Sausage

Add minced garlic to the skillet with the sausage and cook for 1-2 minutes, until fragrant. Pour in the crushed San Marzano tomatoes, and add salt and black pepper. Stir to combine and let simmer for 15 minutes.

Make the Sauce

While the sauce is simmering, tear the bufala mozzarella into pieces. Rinse and pat dry the fresh basil leaves.

Prepare the Cheese and Basil

Once the sauce has thickened slightly, stir in the fresh basil leaves. Drizzle with the remaining olive oil. Top with pieces of bufala mozzarella. Serve hot, ideally with crusty Italian bread or over pasta.

Combine and Serve

Italian Sausage

San Marzano Tomatoes (canned, crushed)

Slice the spicy Italian salami into thin rounds. If using whole Calabrian peppers, slice them open and remove the seeds. Tear the bufala mozzarella into bite-sized pieces.

In a serving platter, arrange the sliced salami, Calabrian peppers, and bufala mozzarella.

Assemble the Dish

Drizzle olive oil over the assembled ingredients. Sprinkle with salt, black pepper, and fresh basil leaves.

Add Seasoning

Serve immediately as an appetizer or a light meal.

Spicy Italian Salami

Calabrian Peppers

Fresh Basil

Roll out your pizza dough on a floured surface to your desired thickness.

Prepare the Dough

Spread the San Marzano tomato sauce evenly over the dough, leaving a small border for the crust.

Add Sauce

Evenly distribute the pepperoni, Italian sausage, and ham over the sauce.

Layer the Meats

Tear the Bufala mozzarella into small pieces and scatter them over the toppings.

Add Cheese

Preheat your oven to 475°F (245°C) and bake the pizza for about 12-15 minutes or until the crust is golden and the cheese is bubbling.

Remove the pizza from the oven and top with fresh basil leaves before serving.

Garnish with Basil

San Marzano Tomato Sauce

Pepperoni

Wash the fresh tomatoes and basil leaves thoroughly. Slice the tomatoes and bufala mozzarella into even rounds.

On a large serving platter, alternate layers of tomato slices and mozzarella slices, overlapping them slightly. Tuck fresh basil leaves between the layers.

Assemble the Salad

Drizzle the extra virgin olive oil over the assembled salad. Sprinkle with salt and black pepper to taste.

Dress the Salad

Serve immediately as a fresh appetizer or side dish.

Fresh Tomatoes

Drain and rinse the artichoke hearts, then chop them into smaller pieces. Slice the mushrooms, chop the spicy peppers, and dice the roasted ham. Halve the cherry tomatoes and chop the sweet bell pepper.

In a skillet over medium heat, cook the Italian sausage until browned and crumbled. Drain any excess fat and set aside.

Cook the Sausage

In the same skillet, add sliced onions and a tablespoon of olive oil. Cook over low heat, stirring occasionally, until the onions are golden brown and caramelized, about 15-20 minutes.

Caramelize the Onions

In a large mixing bowl, combine all prepared ingredients: artichoke hearts, mushrooms, cooked sausage, pepperoni, spicy peppers, caramelized onions, roasted ham, cherry tomatoes, and sweet bell pepper. Mix well.

Serve the condiment mixture as a topping for pizzas, sandwiches, or as a filling for wraps. Enjoy!

Artichoke hearts, canned

Mushrooms, sliced

Italian sausage, cooked and crumbled

Pepperoni, sliced

Spicy peppers, chopped

Onion, caramelized

Roasted ham, diced

Cherry tomatoes, halved

Sweet bell pepper, chopped

In a large bowl, whisk together flour, sugar, cocoa powder, and salt. Make a well in the center and add the egg, melted butter, and wine. Mix until a dough forms.

Make the Dough

Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Knead and Roll

Divide the dough into small pieces and roll out each piece thinly. Cut into circles and wrap around metal cannoli forms, sealing the edges with water.

Shape the Shells

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the cannoli shells until golden brown. Remove and drain on paper towels.

Porziano

Gelato

Funghi

Pomodoro

Marinara

Bianca

Livorno

Calabrese

Supremo Italiano

Caprese

Condimenti

Cannoli

Verona

Margerita D.o.p

Lecce

Cake

Napoletana

Macaron