Classic chicken parmigiana served with marinara.

Chicken Parmigiana

Authentic Italian pizza baked in a brick oven.

Brick Oven Pizza

A selection of seasonal fresh seafood dishes.

Fresh Seafood

Branzino

Tuna Crudo

Homemade Pasta

Octopus

Prepare the Chicken

Season the chicken breasts with salt and black pepper.

Dredge each chicken breast in flour, shaking off the excess.

Dip the floured chicken into beaten eggs, allowing any excess to drip off.

Coat the chicken in breadcrumbs, pressing firmly to adhere.

In a large skillet, heat olive oil over medium heat.

Cook the Chicken

Add the chicken breasts and cook for about 4-5 minutes per side, or until golden brown.

Spoon marinara sauce over each chicken breast.

Assemble and Bake

Sprinkle mozzarella and Parmesan cheese on top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

Sprinkle fresh basil leaves over the top before serving.

Garnish and Serve

Boneless, skinless chicken breasts

Salt

Black pepper

All-purpose flour

Eggs

Breadcrumbs

Olive oil

Marinara sauce

Mozzarella cheese, shredded

Parmesan cheese, grated

Fresh basil leaves

In a bowl, combine warm water and yeast. Let sit for 5 minutes until frothy. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Make the Dough

Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover with a cloth, and let rise in a warm area for 1-2 hours or until doubled in size.

Knead the Dough

Preheat the brick oven to 700°F (370°C). Allow it to heat for at least 30 minutes to ensure an even cooking temperature.

Preheat the Brick Oven

Once the dough has risen, punch it down, and divide it into 2-3 equal portions. Roll out each portion on a floured surface into a 12-inch circle.

Shape the Pizza

Transfer the dough to a pizza peel. Add your desired sauce, cheese, and toppings (e.g., mozzarella, pepperoni, vegetables).

Add Toppings

Slide the pizza onto the preheated brick oven and bake for 8-10 minutes or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

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

Serve

Warm water

Active dry yeast

In a large bowl, combine the shrimp, scallops, and salmon fillet. Mince the garlic and add it to the seafood along with olive oil, the juice of the lemon, sea salt, and black pepper. Toss well to coat and let marinate for at least 15 minutes.

Marinate the Seafood

Heat a large skillet over medium-high heat. Add the marinated seafood to the skillet, cooking for about 3-4 minutes on each side or until the shrimp turns pink, scallops are golden brown, and salmon is cooked through.

Cook the Seafood

Finely chop the fresh parsley and sprinkle it over the cooked seafood. Serve immediately with lemon wedges on the side.

Shrimp

Scallops

Salmon fillet

Lemon

Garlic

Fresh parsley

Sea salt

Preheat your oven to 400°F (200°C). Rinse the branzino under cold water and pat dry with paper towels. Make three diagonal cuts on each side of the fish.

Prepare the Fish

Rub the branzino with olive oil both inside and out. Sprinkle salt and black pepper generously over the fish and inside the cavity.

Season the Fish

Thinly slice the garlic and lemon. Stuff the cavity of each branzino with the garlic slices, lemon slices, and fresh parsley.

Add Flavors

Place the branzino on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.

Bake the Fish

Remove from the oven, let it rest for a few minutes, then serve hot with additional lemon wedges and a drizzle of olive oil if desired.

Branzino fish

Garlic cloves

Using a sharp knife, slice the fresh tuna into thin, bite-sized pieces.

Prepare the Tuna

In a small bowl, mix together the olive oil, lemon juice, and soy sauce. Whisk until well combined.

Make the Dressing

Cut the avocado in half, remove the pit, and slice it into thin pieces.

Slice the Avocado

On a plate, arrange the tuna slices and avocado. Drizzle the dressing over the top.

Assemble the Dish

Sprinkle chopped red onion, microgreens or cilantro, sea salt, and black pepper over the dish.

Garnish

Serve immediately and enjoy your fresh Tuna Crudo!

Fresh sushi-grade tuna

Extra virgin olive oil

Lemon juice

Soy sauce

Avocado

Red onion

Microgreens or cilantro

On a clean surface or in a large bowl, create a mound with the flour and make a well in the center. Add the eggs, salt, and olive oil into the well.

Using a fork, gradually incorporate the flour into the eggs until a shaggy dough begins to form.

Combine Ingredients

Bring the dough together with your hands and knead it for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin to your desired thickness.

Roll Out the Dough

Cut the rolled-out dough into your preferred pasta shape (fettuccine, tagliatelle, etc.). Dust with flour to prevent sticking.

Cut the Pasta

Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes until al dente. Drain and serve with your favorite sauce.

Cook the Pasta

Clean the octopus thoroughly, removing the beak and internal organs. Rinse under cold water.

Prepare the Octopus

In a bowl, mix olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Add the octopus to the bowl, ensuring it is well coated. Marinate for at least 1 hour, preferably overnight.

Marinate

Preheat the Grill

Remove the octopus from the marinade and place it on the grill. Cook for about 4-5 minutes on each side, until charred and cooked through.

Grill the Octopus

Remove from the grill, sprinkle with fresh parsley, and serve with lemon wedges on the side.