Fried zucchini flower filled with mozzarella cheese.

Fiori di Zucca

Savory mini meatballs, expertly seasoned and baked to perfection, served with a rich marinara sauce for a delightful bite-sized treat.

Mini Meatballs

Black Forest Cake

Delicious tube of fried dough, filled with a sweet, creamy ricotta filling.

Cannoli

Indulge in our flaky, golden butter croissant, crafted with layers of rich, creamy butter for a melt-in-your-mouth experience.

Butter Croissant

Indulge in our flaky, buttery chocolate croissant, filled with rich dark chocolate for a delightful treat that melts in your mouth.

Chocolate Croissant

Indulge in our flaky Pain au Chocolat, a classic French pastry filled with rich dark chocolate, perfect for a delightful breakfast or afternoon treat.

Pain au Chocolate

Charcuterie with mix of Italian cold meats and seafood. Served with bread.

Tagliere Mare & Monti

House Cake

Includes Italian salami, ham, mozzarella, lettuce, and tomatoes.

Sorrento Panini

Includes fresh seafood salad over arugula. Served with bread.

Seafood Salad

Pizza sauce, mozzarella, cherry tomatoes, garlic, basil, and olive oil.

Gluten Free Margherita Pizza

Charcuterie with a mix of Italian cold meats and cheeses. Served with bread.

Tagliere Delizia

Includes prosciutto, mozzarella cheese, tomatoes, lettuce, and basil.

Prosciutto & Mozzarella Panini

Includes ham, mozzarella cheese, tomatoes, and lettuce.

Ham & Mozzarella Panini

Includes Italian broccoli rabe and mozzarella cheese.

Napoli Panini

Includes mozzarella cheese, tomatoes, olive oil, salt, pepper, and basil.

Pomodoro & Mozzarella Panini

Pesto, parmesan cheese, cherry tomato, extra virgin olive oil.

Pasta Al Pesto

Marinara sauce, parmesan cheese, cherry tomato.

Pasta Al Sugo

Tiramisu

Includes prosciutto, mozzarella cheese, pesto, lettuce, and tomatoes.

Boscaiolo Panini

Includes prosciutto, ricotta cheese, tomato, arugula, and olive oil.

Focaccia Panini

Includes cherry tomatoes, mozzarella cheese, strawberries, almonds, and glazed balsamic.

Capri Salad

Charcuterie with mix of Italian cheese, artichokes, olives, broccoli rabe, and red pepper. Served with bread.

Tagliere Vegetariano

Gently rinse the zucchini flowers and carefully remove the stamen from the inside. Cut the mozzarella cheese into small cubes.

Prepare the Filling

Stuff each zucchini flower with a piece of mozzarella cheese, taking care not to overfill.

Stuff the Flowers

In a mixing bowl, combine the all-purpose flour, salt, and sparkling water. Whisk until smooth and well combined.

Make the Batter

In a deep frying pan, heat the olive oil over medium-high heat until it reaches about 180°C (350°F).

Heat the Oil

Dip each stuffed zucchini flower into the batter, allowing the excess to drip off, and carefully place it in the hot oil. Fry until golden brown, about 2-3 minutes per side.

Fry the Flowers

Once fried, remove the flowers from the oil and place them on paper towels to drain excess oil. Season with black pepper to taste and serve immediately.

Drain and Serve

Zucchini flowers

Mozzarella cheese

All-purpose flour

Sparkling water

Salt

Olive oil

Black pepper

Preheat Oven

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped onion, Italian seasoning, salt, and black pepper. Mix until well combined.

Mix Ingredients

Using your hands, form the mixture into small meatballs, about 1 inch in diameter.

Form Meatballs

Place the meatballs on a lightly greased baking sheet, spacing them about 1 inch apart.

Prepare Baking Sheet

Drizzle the olive oil over the meatballs and bake in the preheated oven for 20-25 minutes, or until they are browned and cooked through.

Bake

Remove from the oven and let them cool slightly before serving. Enjoy with your favorite dipping sauce!

Serve

ground beef

breadcrumbs

Parmesan cheese, grated

garlic, minced

onion, finely chopped

Italian seasoning

salt

black pepper

olive oil

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Cake

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, oil, and vanilla extract.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Stir in the boiling water until the batter is smooth.

Mix and Add Boiling Water

Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Bake the Cakes

Whip the heavy cream with the powdered sugar until soft peaks form. Set aside.

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream on top, followed by half of the cherries. Place the second cake layer on top and repeat the process. Top with the remaining whipped cream and garnish with chocolate shavings.

Assemble the Cake

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

eggs

whole milk

vegetable oil

vanilla extract

boiling water

cherries (pitted and halved)

heavy cream

powdered sugar

chocolate shavings

Divide the dough into small balls. Roll each ball out into a thin circle, about 6 inches in diameter.

Roll Out the Dough

Wrap the dough around cannoli tubes, sealing the edges with a bit of water. Make sure to leave the ends open.

Shape the Cannoli

Heat oil in a deep frying pan over medium heat. Fry the cannoli shells until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Fry the Cannoli

Once the shells are completely cool, use a piping bag to fill them with the ricotta filling.

Fill the Cannoli

Dust with powdered sugar before serving and enjoy your homemade cannoli!

Ricotta cheese

Powdered sugar

Vanilla extract

Mini chocolate chips

In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. In a separate bowl, mix the warm milk and water, then add the melted butter. Gradually add the wet mixture to the dry ingredients and mix until a dough forms.

Mixing the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Form it into a ball and place it in a greased bowl, covering it with a damp cloth. Let it rise in a warm place until doubled in size, about 1 hour.

Kneading

After the dough has risen, punch it down and roll it out into a rectangle. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Chilling the Dough

While the dough is chilling, prepare the butter block. Take 1 cup of cold unsalted butter and pound it into a flat rectangle between two sheets of parchment paper. Refrigerate until firm.

Making the Butter Block

Roll out the chilled dough into a larger rectangle. Place the butter block in the center and fold the dough over to encase the butter. Roll it out to form a larger rectangle, then fold it into thirds like a letter. Repeat this process two more times, chilling in between if necessary.

Laminating the Dough

After the final fold, roll the dough out one last time and cut it into triangles. Roll each triangle tightly from the base to the tip to form croissants. Place them on a baking sheet lined with parchment paper and let them rise for another 1-2 hours.

Final Rise

Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes or until they are golden brown and flaky. Let cool slightly before serving.

Baking

Granulated sugar

Instant yeast

Milk

Unsalted butter (melted)

Water

In a small bowl, dissolve yeast and sugar in warm milk. Let it sit for 5-10 minutes until frothy. In a large bowl, combine flour and salt. Make a well in the center, add the yeast mixture, melted butter, and egg. Mix until a dough forms.

Prepare the Dough

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

Knead and Rise

Once risen, punch down the dough and roll it out into a rectangle on a floured surface, about 1/4 inch thick.

Spread softened butter over the dough, then sprinkle the chopped chocolate evenly. Fold the dough in thirds, like a letter, then roll it out again to the same thickness.

Add the Filling

Cut the dough into triangles. Starting from the wide end, roll each triangle tightly towards the tip. Place them on a baking sheet lined with parchment paper.

Shape the Croissants

Cover the shaped croissants with a cloth and let them rise for an additional 30-45 minutes.

Second Rise

Preheat the oven to 375°F (190°C). Bake the croissants for 15-20 minutes or until golden brown. Let them cool slightly before serving.

Semi-sweet chocolate (chopped or chips)

Unsalted butter (softened)

In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. In another bowl, mix flour and salt. Add the yeast mixture and the softened butter to the flour. Mix until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Make the Dough

Once the dough has risen, roll it out into a rectangle about 1/4 inch thick. Cut the dough into smaller rectangles (about 3x5 inches). Place a piece of dark chocolate at one end of each rectangle and roll the dough over the chocolate to form a cylinder. Pinch the ends to seal.

Shape the Pastries

Place the rolled pastries seam-side down on a baking sheet lined with parchment paper. Cover with a cloth and let them rise again for about 30 minutes.

In a small bowl, beat the egg for the egg wash. Brush the tops of the pastries with the egg wash. Bake in the preheated oven for 15-20 minutes or until golden brown.

Remove from the oven and let the pastries cool on a wire rack. Serve warm.

Cool and Serve

Active dry yeast

Milk (warm)

Dark chocolate bars

Egg (for egg wash)

Slice the prosciutto, salami, and bresaola into thin strips. Arrange the smoked salmon and cooked shrimp on a platter. Slice the cooked calamari into rings.

Prepare the Ingredients

On a large serving board or platter, arrange the sliced meats, seafood, mixed olives, and capers in an appealing manner.

Arrange the Charcuterie Board

Sprinkle fresh basil leaves over the arranged charcuterie for added flavor and color.

Garnish

Slice the bread (baguette or ciabatta) into pieces and serve alongside the charcuterie board for guests to enjoy.

Serve with Bread

Prosciutto

Salami

Bresaola

Smoked Salmon

Shrimp (cooked and peeled)

Calamari (cooked and sliced)

Mixed Olives

Capers

Fresh Basil Leaves

Bread (baguette or ciabatta)

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Preheat the Oven

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Cream Butter and Sugar

Beat in the eggs one at a time, then stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredient mixture to the creamed mixture, alternating with the milk. Mix until just combined.

Combine Mixtures

Pour the batter into the prepared baking pan and spread evenly.

Pour Batter into Pan

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar and top with fresh fruit if desired.

Fiori Di Zucca