Spicy italian sausage patty sandwiched between sliced vienna bread, smothered with classic tomato sauce and baked mozzarella

Old Fashioned Hot Dago

Rigatoni pasta with our spicy arrabiata sauce and porchetta meatballs

Rigatoni & Porchetta Meatballs

Crispy fried chicken wings with blue cheese dressing and celery sticks. Choice of buffalo, cajun rubbed or spicy teriyaki

Chicken Wings

Ricotta, parmesan, provolone, fontina, grana padano and pecorino romano cheese tortelloni with vodka sauce & calabrian verde

Cheese Tortelloni alla Vodka

Ricotta, grana padano, & pecorino cheese tortelloni with italian sausage and creamy plum tomato sauce

Tortelloni Bolognese

Double patties, taleggio, fancy sauce, pickles on an egg bun with hand-cut fries

DeGidio Burger

Chocolate, pistachio and cherry ice cream with cherries and nuts

Spumoni

Layers of pasta with italian sausage, ricotta, italian cheeses and classic tomato sauce

Lasagna

Mostaccioli with our classic tomato sauce and two meatballs

Mostaccioli & Meatballs

Sweet ricotta and callebaut chocolate chips in a classic shell

Cannoli

Two Portobellos filled with Italian sausage, provolone, parmesan and seasoned bread crumbs. Topped with fresh mozzarella

Stuffed Mushrooms

Genoa salami, capicola, pepperoni, provolone with a side of classic tomato sauce

Stromboli

Housemade with fire roasted fuji apples, vanilla bean ice cream and caramel

Bread Pudding

Spaghetti with our classic tomato sauce and two meatballs

Spaghetti & Meatballs

Parmesan crusted chicken breast served over spaghetti with classic tomato sauce and baked mozzarella

Chicken Parmesan

Buttermilk fried calamari with garlic pepper aioli

Calamari Frito

Spicy italian sausage, creamy roma tomato sauce tossed with linguine

Tagliatelle Bolognese

Baguette, mozzarella, provolone and our classic tomato sauce

Garlic Cheese Bread

Grilled salmon, roasted yukons, diavola cream sauce

Salmon Diavola

Romaine, chickpeas, pepperoni, cucumber, tomato, olives, pepperoncini, sherry parmesan vinaigrette, breadcrumbs

Chopped Italian

Scallops, mussels, shrimp, roasted grape tomato, fresh herbs in a white wine sauce

Seafood Pasta

Fettuccine tossed with a creamy pesto sauce

Pesto Pasta

Rigatoni pasta tossed with vodka sauce & burrata

Rigatoni alla Vodka

Warm dark chocolate cake, caramel and pecans

Chocolate Lava Cake

Hot Dago: Classic Italian Sausage Sandwich

In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add the Italian sausage, breaking it apart with a spatula. Season with red pepper flakes, salt, and black pepper. Cook until browned and cooked through, about 8-10 minutes.

Prepare the Sausage Patty

Preheat the oven to 375°F (190°C). On a baking sheet, place two slices of Vienna bread. Spread a generous amount of tomato sauce on each slice. Place the cooked sausage patty on top of one slice, then cover it with the other slice of bread.

Assemble the Sandwich

Top the sandwich with additional tomato sauce and sprinkle shredded mozzarella cheese over the top. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.

Add Cheese and Bake

Remove from the oven and let cool for a few minutes. Slice in half and serve warm.

Serve

Italian sausage

Vienna bread

Tomato sauce

Mozzarella cheese, shredded

Olive oil

Garlic, minced

Red pepper flakes

Salt

Black pepper

In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Rigatoni

In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.

Prepare the Arrabiata Sauce

Pour in the canned crushed tomatoes, and stir to combine. Season with salt and black pepper. Let the sauce simmer for about 10-15 minutes, stirring occasionally.

Add Tomatoes

Stir in the chopped fresh basil and let it cook for an additional 5 minutes.

Add Fresh Basil

Add the cooked rigatoni to the sauce, tossing to coat evenly. Then add the porchetta meatballs, gently mixing them with the pasta and sauce.

Combine Pasta and Meatballs

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

Rigatoni pasta

Porchetta meatballs

Crushed red pepper flakes

Canned crushed tomatoes

Fresh basil, chopped

Parmesan cheese, grated

Rinse the chicken wings under cold water and pat dry with paper towels.

Prepare the Chicken

In a large bowl, combine flour, paprika, garlic powder, salt, and pepper. Toss the wings in the flour mixture until evenly coated.

Season the Wings

In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add the wings to the hot oil in batches, frying for about 10-12 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Wings

In a saucepan, melt the butter and mix in hot sauce and garlic powder. Toss the fried wings in the sauce until well coated.

Buffalo Sauce

Toss the fried wings with cajun seasoning until evenly coated.

Cajun Rub

In a bowl, mix soy sauce, honey, sriracha, and sesame oil. Toss the fried wings in the sauce until evenly coated.

Spicy Teriyaki Sauce

In a bowl, mix blue cheese, sour cream, mayonnaise, milk, lemon juice, salt, and pepper until smooth.

Combine Ingredients

Serve the crispy chicken wings with blue cheese dressing and celery sticks on the side.

Plate the Dish

chicken wings

all-purpose flour

paprika

garlic powder

salt

black pepper

vegetable oil

hot sauce

butter

cajun seasoning

soy sauce

honey

sriracha

sesame oil

blue cheese

sour cream

mayonnaise

milk

lemon juice

celery sticks

In a large bowl, combine the flour and salt. Create a well in the center and add the eggs. Mix together until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Tortelloni Dough

In a mixing bowl, combine ricotta, Parmesan, provolone, fontina, Grana Padano, and Pecorino Romano cheese. Mix well until creamy. Season with salt to taste.

Prepare the Cheese Filling

After resting, divide the dough into four pieces. Roll each piece out thinly using a pasta machine or rolling pin. Cut into circles (about 3 inches in diameter).

Roll Out the Dough

Place a teaspoon of the cheese filling in the center of each dough circle. Fold the circle in half to create a semi-circle, and press the edges to seal. Then, bring the two ends of the semi-circle together to form a tortelloni shape. Repeat with remaining dough and filling.

Fill the Tortelloni

Bring a large pot of salted water to a boil. Add the tortelloni and cook for 3-4 minutes or until they float to the surface. Drain and set aside.

Cook the Tortelloni

In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Stir in crushed tomatoes and vodka, and let it simmer for about 10 minutes. Add cream and season with salt and pepper to taste. Stir in Calabrian verde sauce.

Prepare the Vodka Sauce

Gently fold the cooked tortelloni into the vodka sauce, ensuring they are well coated. Serve hot with extra grated cheese on top.

Combine and Serve

Ricotta cheese

Provolone cheese, shredded

Fontina cheese, shredded

Grana Padano cheese, grated

Pecorino Romano cheese, grated

All-purpose flour

Eggs

In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Make a well in the center and add 3 large eggs. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes at room temperature.

Prepare the Dough

In a medium bowl, mix together 1 cup ricotta cheese, 1/4 cup freshly grated Grana Padano, and 1/4 cup grated Pecorino Romano cheese. Season with salt and freshly ground black pepper to taste. Mix until well combined and set aside.

Prepare Cheese Mixture

Divide the rested pasta dough into quarters. Roll out one piece at a time using a pasta machine or rolling pin until it is about 1/16 inch thick. Cut the sheet into 3-inch squares.

Roll and Cut Pasta

Place a heaping teaspoon of the cheese filling in the center of each square. Fold the square diagonally to form a triangle, pressing the edges to seal and removing any air pockets. Bring the two longer points of the triangle around and press them together to create the tortelloni shape. Place on a floured tray. Repeat with remaining dough and filling.

Fill and Shape Tortelloni

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 pound of Italian sausage (casings removed) and cook, breaking apart with a spoon, until browned and fully cooked, about 6–8 minutes. Drain excess fat if necessary.

Cook the Italian Sausage

To the skillet with sausage, add one 15 oz can of plum tomatoes (crushed by hand or blended slightly). Stir in 1/2 cup of heavy cream. Let the sauce simmer for 10–15 minutes until thickened. Season with salt and pepper to taste.

Add Tomato and Cream

Bring a large pot of salted water to a boil. Add the tortelloni in batches and cook for 3–4 minutes or until they float to the top and are tender. Remove with a slotted spoon.

Gently toss the cooked tortelloni in the sausage tomato cream sauce until well coated. Serve warm, garnished with additional Grana Padano or Pecorino as desired.

Toss with Sauce

Garlic

Onion

Grana Padano cheese, freshly grated

Italian sausage, casings removed

Plum tomatoes, crushed

Heavy cream

Divide the ground beef into 4 equal portions and shape them into thick patties. Season both sides with salt and black pepper.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side until they reach desired doneness. In the last minute of cooking, place a slice of taleggio cheese on each patty to melt.

Cook the Patties

Toast the egg buns lightly. Place one patty on the bottom bun, add pickles, then place the second patty on top. Drizzle with fancy sauce and close with the top bun.

Assemble the Burger

In a bowl, combine mayonnaise, ketchup, Dijon mustard, garlic powder, smoked paprika, and salt. Mix well until smooth and creamy.

Mix the Sauce

Wash and peel the russet potatoes. Cut them into thin strips for fries.

Prepare the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches for about 5-6 minutes or until golden brown. Remove and drain on paper towels. Season with salt to taste.

Fry the Potatoes

ground beef

taleggio cheese

egg buns

pickles

ketchup

Dijon mustard

smoked paprika

russet potatoes

In a saucepan, combine the milk, heavy cream, sugar, vanilla extract, and salt. Heat over medium heat until the sugar dissolves.

Make the Ice Cream Base

In a bowl, whisk the egg yolks. Gradually add a cup of the hot milk mixture to the egg yolks, whisking continuously. Then pour the egg yolk mixture back into the saucepan.

Temper the Egg Yolks

Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and let cool.

Cook the Base

Once cooled, divide the base into three equal parts for chocolate, pistachio, and cherry flavors.

Divide into Flavors

Add cocoa powder and chocolate chips to one part. Mix well and freeze according to ice cream maker instructions.

Make Chocolate Ice Cream

Blend pistachios and food coloring into another part. Mix well and freeze according to ice cream maker instructions.

Make Pistachio Ice Cream

Stir in cherry puree and chopped cherries into the last part. Mix well and freeze according to ice cream maker instructions.

Make Cherry Ice Cream

Once all flavors are frozen, layer them in a loaf pan. Alternate layers of chocolate, pistachio, and cherry ice cream.

Layer the Ice Cream

Cover the pan and freeze for at least 4 hours or until firm.