caprese sandwich

crusty, fatty and fragrant with sage and rosemary

porchetta

golden in color, rich with chicken stock and Parmesan, more chewy than creamy

saffron risotto

thin pasta sheets almost melted on the tongue

beef-and-bechamel lasagna

made every length of spaghetti, every elbow of macaroni and every ribbon of pappardelle in-house.

pasta

Corned Beef, Sauerkraut, Swiss Cheese, Russian Dressing on Rye Bread

Reuben Sandwich

Cubano Sandwich

Breaded Chicken with Tomato Sauce & Mozzarella on Ciabatta Bread

Chicken Parmigiana Sandwich

Mozzarella, Tomatoes and Arugula on Ciabatta Bread

Mozzarella Caprese Sandwich

Risotto with Mushrooms

White Albacore Tuna Salad with Mayo Served with Romaine Lettuce and Sliced Tomatoes on Toasted Rye Bread

Tuna Sandwich

Reuben

Cannoli

Homemade Dal Grano Gelato

Pork 'Saltimbocca all Romana'

Sautéed Spinach

Sautéed Broccoli

Sautéed Asparagus

Gnocchi di Ricotta

Baby Arugula, Cherry Tomatoes, Parmesan Cheese, Lemon Dressing

Baby Arugula

Homemade Creme Brulee

Mixed Greens with Cherry Tomatoes, Balsamic Vinaigrette Dressing

Mixed Greens

Breaded Chicken with Tomato Sauce & Mozzarella

Cubano

Cut the ciabatta loaf horizontally to create top and bottom pieces. If the loaf is very thick, split so each sandwich will have about 1" thickness per side. Slice the fresh mozzarella into 1/4"–1/3" rounds; drain and pat dry on paper towels to remove excess moisture.

Slice ciabatta and mozzarella

Slice the tomatoes into 1/4" rounds. If tomatoes are very juicy, place slices on a paper towel and lightly salt to draw out excess moisture for 5 minutes, then blot off any liquid.

Slice tomatoes

Arrange tomato slices in a single layer on a small plate. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Toss gently or turn slices so seasoning is even.

Lightly oil and season tomatoes

If using butter or oil to toast, spread the butter or brush 1 tablespoon olive oil over the cut faces of the ciabatta. If using pesto, spread about 1 teaspoon pesto on one or both cut faces, depending on preference.

Prepare ciabatta face(s)

On the bottom half of the ciabatta, place a single layer of seasoned tomato slices, overlapping slightly. Top the tomatoes with mozzarella slices, also slightly overlapping. Tuck fresh basil leaves between and on top of the mozzarella so the flavor is distributed.

Layer sandwich

Drizzle the balsamic glaze evenly over the mozzarella and basil (about 1 tablespoon total). Sprinkle remaining 1/2 teaspoon sea salt and 1/2 teaspoon black pepper lightly over the top if desired.

Finish with glaze and seasoning

Preheat a skillet over medium heat or heat a panini press. If using a skillet: place the assembled sandwich open-faced and press the top half down; cook 2–3 minutes per side pressing gently with a spatula or a heavy pan until the bread is golden and the mozzarella begins to soften but not fully melt (adjust time to prefered melt). If using a panini press: close and press for 2–4 minutes until golden and warmed through. Remove and let rest 1 minute, then slice into portions.

Toast option (recommended)

Serve the sandwich cold or at room temperature. Close the sandwich and press lightly, then slice.

No-toast option

Cut the ciabatta into 2–4 servings (depending on appetite). Serve immediately so bread stays crisp and cheese is at its best texture.

Serve

ciabatta loaf (small, about 10–12 oz)

fresh mozzarella

ripe tomatoes (medium)

fresh basil leaves

extra-virgin olive oil

balsamic glaze (store-bought or reduced balsamic)

sea salt

freshly ground black pepper

pesto (basil or store-bought)

soft butter (room temperature) or olive oil for toasting

Heat a small skillet over medium heat. Add the fennel seeds and toast, shaking the pan, until fragrant and slightly darker, about 1–2 minutes. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder; set aside.

Toast and grind fennel

In a food processor or using a mortar and pestle, combine garlic cloves, sage leaves, rosemary leaves, toasted ground fennel, lemon zest, black pepper, red pepper flakes (if using) and olive oil. Pulse or mash to form a coarse, oily paste — not completely smooth. Scrape down sides and mix to ensure even texture. If needed, add a tablespoon of the white wine to loosen the paste.

Make herb paste

On a large cutting board, lay the boneless pork shoulder. Using a sharp knife, butterfly the shoulder by making lengthwise cuts and opening it out so it becomes an even slab roughly the same length as the pork belly. Aim for an even thickness of about 2–3 cm so it can roll evenly.

Butterfly/flatten the shoulder

On the pork belly skin side, use a very sharp knife to score the skin in parallel lines about 1–1.5 cm apart without cutting all the way through to the meat. This helps fat render and gives a crisp crackling. Pat the skin dry with paper towels.

Score the skin

Rub the coarse sea salt evenly over both the flattened shoulder and the meat side (underside) of the pork belly. Lightly season the scored skin with a small pinch of kosher salt (from the finishing section) but save heavier salt for later to avoid drawing too much moisture initially.

Season pork pieces

Evenly spread two-thirds of the herb-garlic paste over the inner surface of the butterflied shoulder. Reserve the remaining paste for the belly/outer layer. Sprinkle about one tablespoon of the white wine over the paste to help aroma and moisture.

Spread herb paste

Place the pork belly skin-side down on a work surface. Put the shoulder (paste side down) on top of the belly so the paste contacts the belly. If the shoulder piece is larger than the belly, trim to fit, leaving a roughly even rectangular assembly. Use kitchen twine to roll the layered meat tightly into a uniform log, tucking in the edges as you go so the seam is neat. Tie at 3–5 cm intervals with kitchen twine to secure the roll.

Layer and roll

Place the tied porchetta on a rack set over a tray and refrigerate, uncovered, for at least 4 hours or preferably overnight. This helps dry the skin for better crisping.

Dry the rolled porchetta

Remove the porchetta from the fridge about 30–60 minutes before roasting to come closer to room temperature. Pat the skin dry again. Rub the skin with the remaining olive oil (or the 1 tbs oil from finishing) and sprinkle the kosher salt evenly into the skin scores and across the surface. Brush off any large salt crystals so they don't burn.

Final skin seasoning

Preheat the oven to 230°C (450°F). Place a rack in a shallow roasting pan and add the stock (optional) to the bottom of the pan to keep drippings from burning and to create a moist environment for the interior.

Preheat oven and prepare pan

Put the porchetta, skin-side up, on the rack and roast at 230°C (450°F) for 25–30 minutes to jump-start crackling and color. Keep an eye on the skin so it browns but does not burn; tent loosely with foil if it threatens to overbrown.

High-heat blast

Reduce oven temperature to 160°C (325°F) and continue roasting until the internal temperature of the center reaches 68–70°C (155–158°F). For a 3 kg rolled porchetta this typically takes 1 hour 45 minutes to 2 hours. Baste the roast once after the first 45 minutes with pan juices or a splash of white wine for added flavor.

Lower and continue roasting

If skin isn't as crisp as desired at the end, increase oven to 240°C (465°F) or use the broiler for 3–6 minutes watching constantly to avoid burning until ideal crackling is achieved.

Final crisp (if needed)

Remove porchetta from oven and transfer to a cutting board. Tent loosely with foil and rest for 20–30 minutes. Resting allows juices to redistribute and the internal temperature to rise slightly to a safe 70–72°C final carryover, while making slicing easier.

Resting

Cut the twine and slice the porchetta into 1–1.5 cm thick slices using a very sharp knife. Each slice should show a swirl of shoulder and belly with a crisp skin exterior.

Remove twine and slice

Place the roasting pan over medium heat on the stovetop (or transfer juices to a saucepan). Add the remaining white wine and bring to a simmer, scraping browned bits. Reduce slightly, then strain and whisk in a knob of butter if desired. Spoon a little sauce over the slices when serving.

Make quick pan sauce (optional)

Serve porchetta warm with roasted vegetables, polenta, or in crusty rolls. Garnish with additional fresh sage or rosemary if desired.

pork belly, skin on

pork shoulder (boneless)

coarse sea salt

garlic cloves, peeled

fresh sage leaves, packed

fresh rosemary, leaves only

fennel seeds

lemon zest (from about 2 lemons)

red pepper flakes (optional)

white wine (or dry vermouth)

kosher salt (for skin scoring and final seasoning)

olive oil or vegetable oil (for skin crisping)

chicken or vegetable stock (optional, for roasting pan)

Place the chicken stock in a medium saucepan and bring to a gentle simmer over low heat; keep hot but not boiling for the duration.

Warm stock

In a small heatproof bowl, combine the saffron threads and 2 tablespoons hot water; let sit 10 minutes to extract color and aroma. Set aside with the hot stock.

Bloom saffron

In a wide heavy skillet or sauté pan (10–12 inch) heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until the butter stops foaming.

Add the diced onion and a pinch of salt; cook gently, stirring, until translucent and soft but not browned, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the Arborio rice and stir to coat the grains with fat; toast rice, stirring, for 1.5–2 minutes until edges look translucent but centers remain opaque.

Pour in the white wine and stir constantly until the wine is nearly absorbed.

Begin adding the hot chicken stock 1/2 cup at a time: add enough to just cover the rice, stir frequently but not constantly, and allow the rice to absorb most of the liquid (about 4–6 minutes per addition). Continue this process, adding stock in 1/2-cup increments and stirring every 30–60 seconds so the rice cooks evenly. This gradual addition promotes a firmer, slightly chewy texture rather than very creamy.

After about 12–15 minutes and roughly 4 cups of stock, stir in the saffron with its soaking liquid. Continue adding the remaining stock as needed until the rice is al dente — tender at the core but with a pleasant chew — about 17–20 minutes total cook time for the rice. You may not use all 5 cups; stop when texture is reached.

When rice is al dente and the mixture is moist but not soupy, remove pan from heat. Stir in the cold cubed butter and the grated Parmesan vigorously until melted and the risotto becomes glossy. This is a brief, controlled 'mantecatura' to finish the dish while keeping a slightly chewy body rather than very loose creaminess.

Season with salt and freshly ground black pepper to taste. Fold in any accumulated pan juices and check seasoning; adjust if needed.

Let the risotto rest in the pan for 1–2 minutes; this lets the grains settle and the texture firm slightly.

Spoon the saffron risotto into warmed shallow bowls or plates so it sits slightly compacted. Sprinkle with chopped parsley and extra grated Parmesan if using.

Serve immediately. The risotto should be golden in color, richly flavored from the chicken stock and Parmesan, and exhibit a pleasantly chewy (al dente) texture rather than overly creamy.

Arborio rice

Chicken stock (low-sodium preferred)

Dry white wine

Saffron threads

Hot water (for saffron bloom)

Unsalted butter

Olive oil

Yellow onion, finely diced

Garlic, minced

Parmesan cheese, finely grated

Unsalted butter (cold, cubed for finish)

Salt

Freshly ground black pepper

Fresh flat-leaf parsley, chopped

Extra grated Parmesan

Measure and finely dice the onion, carrot, and celery so they are similar in size. Warm the stock and milk together in a small saucepan or microwave and keep nearby.

Prep

Heat a large heavy skillet or sauté pan over medium heat. Add the olive oil and 1 tablespoon butter. Once butter foams, add the diced onion, carrot, and celery (mirepoix). Sauté until translucent and just beginning to brown, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.

Increase heat to medium-high and add the ground beef (and optional veal). Break the meat into small pieces with a wooden spoon. Brown the meat thoroughly until no longer pink and it releases some browned bits, about 6–8 minutes. Season with 1 tsp of the salt and 1/2 tsp pepper as it cooks.

Stir in the tomato paste and cook 1–2 minutes until it darkens slightly — this deepens the flavor. Pour in the red wine and scrape up any browned bits from the pan. Let the wine reduce by half, about 2–3 minutes.

Add the crushed tomatoes (or passata), warm stock/milk mixture, bay leaf, dried oregano, thyme, and sugar. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer gently, uncovered, for 25–30 minutes, stirring occasionally, until sauce thickens and flavors concentrate. If it becomes too thick, add a splash of stock. Taste and adjust salt and pepper (total salt should be about 1 1/2 tsp). Remove bay leaf at the end.

For an extra silky ragu (optional): toward the end stir in the remaining 1/4 cup whole milk and simmer 2 more minutes. This softens the acidity and yields a silkier mouthfeel that complements the bechamel.

Gently warm the milk until steaming but not boiling (microwave or stovetop). Warming prevents lumps when you add milk to the roux.

Warm milk

In a medium saucepan, melt 4 tbsp butter over medium heat. When the foam subsides, add the flour and whisk continuously to form a smooth roux. Cook 1.5–2 minutes without letting it brown — this cooks out the raw flour taste.

While whisking constantly, add the warm milk in a slow stream, ensuring each addition is fully incorporated before adding more. After all milk is added, increase heat to medium-high and bring to a gentle simmer, whisking so the sauce thickens and becomes silky, about 5–7 minutes.

Lower heat to medium-low, cook another 2–3 minutes until the béchamel coats the back of a spoon. Remove from heat and whisk in the nutmeg, 3/4 tsp salt, and 1/4 tsp pepper. Taste and adjust seasoning — the sauce should be creamy, smooth, and lightly seasoned.

If the sauce becomes too thick, whisk in up to 2 tbsp warm milk or stock to loosen slightly. Keep warm until assembly; if it skins on top, press plastic directly on surface or rewhisk before using.

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (or similar) baking dish with 1 tsp olive oil so sheets don't stick.

If using regular dried lasagna sheets that require precooking: bring a large pot of salted water to a boil, add a tablespoon of oil, and cook sheets in batches 1–2 minutes less than package directions so they finish cooking in the oven. Drain and lay sheets on a lightly oiled tray to avoid sticking. For no-boil sheets, follow package instructions and ensure ragu/bechamel provide enough moisture.

Have your ragu warm and béchamel at room temperature or slightly warm. Grate the Parmigiano and shred the mozzarella.

Layering: Spread a thin film (about 1/2 cup) of béchamel on the bottom of the baking dish to prevent sticking. Place a single layer of lasagna sheets to cover the bottom (3 sheets, overlapping slightly if needed).

Spread about one-third of the ragu (roughly 1 1/3 cups) evenly over the pasta. Spoon about 3/4 cup béchamel over the ragu and spread gently. Sprinkle about 1/3 cup grated Parmigiano and one-third of the mozzarella (about 2.5 oz).

Repeat: second layer of pasta sheets, another third of ragu, 3/4 cup béchamel, 1/3 cup Parmigiano, and 2.5 oz mozzarella.

Top layer: place final pasta sheets, cover with remaining béchamel (about 3/4–1 cup), spread to edges, sprinkle remaining Parmigiano, and scatter the final mozzarella pieces. Dot the surface with the remaining 1 tbsp butter broken into small pieces for extra browning and flavor.

Cover the dish tightly with foil (tent slightly so cheese doesn't stick) and bake in preheated oven for 25 minutes. Remove foil and bake another 15–20 minutes until top is bubbling and lightly golden. If you want a deeper brown top, broil 1–2 minutes watching carefully.

Remove from oven and let rest 15–20 minutes before slicing. Resting lets the béchamel set so sheets become tender and almost melt on the tongue when cut. Serve slices with extra grated Parmigiano at the table.

unsalted butter

yellow onion, finely diced

carrot, finely diced

celery stalks, finely diced

garlic, minced

ground beef (80/20)

ground beef (90/10) or ground veal (optional, for silkier texture)

tomato paste

crushed tomatoes (canned), passata or strained tomatoes

dry red wine

beef or chicken stock

whole milk

bay leaf

dried oregano

fresh thyme leaves (or 1/2 tsp dried)

granulated sugar (to balance acidity)

kosher salt

all-purpose flour

whole milk, warmed

freshly grated nutmeg

white pepper or black pepper

dried lasagna sheets (no-boil or regular — if regular, pre-cook as directed)

grated Parmigiano-Reggiano (or Pecorino Romano)

fresh mozzarella, shredded or thinly sliced

unsalted butter (to dot)

olive oil (for pasta edges / baking dish)

On a clean work surface, combine the all-purpose flour and semolina flour into a mound. Create a deep well in the center large enough to hold the eggs and oil without spilling.

Measure and mound flours

Crack the 6 whole eggs and 2 additional yolks into the flour well. Add the 2 tablespoons olive oil and 2 teaspoons fine sea salt into the well.

Add eggs and seasoning

Using a fork, gently whisk the eggs and gradually draw in a little flour from the inner wall of the well. Continue slowly until the mixture is too thick to mix with a fork, then use your hands to bring the dough together into a shaggy mass. If dough feels very dry and crumbly, add up to 2 tablespoons water, one teaspoon at a time; if very sticky, dust with a little more flour.

Incorporate into dough

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. The dough should be cohesive, pliable, and not sticky. Form into a ball.

Knead the dough

Wrap the dough tightly in plastic wrap or place in a covered container and rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

Rest the dough

Unwrap and place the dough on a lightly floured surface. Divide into 4 equal portions. Flatten one portion with your palm to form a rough rectangle suitable for feeding through a pasta machine or rolling pin; keep remaining portions wrapped to prevent drying.

Divide and flatten

If using a pasta machine, set it to the widest setting and feed the flattened piece through twice, folding once and passing again to develop gluten and even thickness. Gradually decrease settings, one notch at a time, passing the sheet once per setting until you reach the desired thickness: for spaghetti or fettuccine set ~3–4, for pappardelle ~2–3, for very thin sheets (lasagne) ~5–6 depending on your machine. Lightly flour between passes if sticky.

Caprese Sandwich

Porchetta

Saffron Risotto

Beef-and-bechamel Lasagna

Pasta