Pesce del Giorno is a dish featuring a fresh fish fillet, typically marinated and cooked simply to highlight its natural flavors. It often showcases seasonal fish and is prepared with a light marinade of olive oil, lemon, and garlic, making it a popular choice in Italian seafood cuisine. Here's how to make it at home.

Pesce del Giorno

Dolce del Giorno

Sicilian Meatballs served with homemade marinara on a bed of red bell pepper and Terrell Creek Goat Cheese Polenta.

Polpette al Vino Marinara

Our panko breaded and clarified butter fried chicken Parmesan is back! Served on a bed of fettuccini tossed in a roasted garlic cream sauce.

Pollo del Parmesan

Homemade ricotta cheese pasta with Italian sausage and a lightly spiced tomato cream sauce.

Gilardi Pasta

Zuppa de Giorno

An elegant blend of stewed shrimp, scallops, crab, calamari, Pollock and Clams in a white wine, lemon and butter sauce. Served on a bed of linguini and topped with four U-10 prawns.

Seafood Pasta

Romaine tossed in a house made Caesar dressing. Drizzled with a local honey balsamic drizzle and croutons.

Insalate Caesar

The classic way to end an amazing meal. Layers of ladyfingers dipped in espresso nestled in whipped Mascarpone cheese.

Tiramisu

Pasta of the day. Add four U-10 Prawns (14) Add chicken breast (9)

Pasta de Giorno

Pasta stuffed with four Italian cheeses tossed in a rich cream sauce with mushrooms, sweet peas and imported prosciutto ham.

Tortellini

Braised shank of the day. Our dishwasher’s favorite celebration meal!

Brasare del Giorno

Insalata de Giorno

Bistecca del Giorno

Apertivo Del Giorno

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper. Set aside.

Prepare the Marinade

Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fillets are well coated. Let them marinate for 15-30 minutes.

Marinate the Fish

Preheat a grill or skillet over medium-high heat. Remove the fish from the marinade and place it on the grill or skillet. Cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Cook the Fish

Transfer the fish to a serving platter, sprinkle with chopped parsley, and serve with lemon wedges on the side.

Serve

Fresh fish fillet (such as salmon, cod, or halibut)

Olive oil

Lemon juice

Garlic, minced

Fresh parsley, chopped

Salt

Black pepper

Lemon wedges, for serving

Preheat the oven to 350°F (175°C). In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Prepare the Batter

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.

Combine Wet Ingredients

Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

Add Boiling Water

Pour the batter into a greased 9x13 inch baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake

In a saucepan, melt the butter over medium heat. Stir in the heavy cream and bring to a simmer. Remove from heat, then whisk in the powdered sugar until smooth.

Make the Frosting

Once the cake has cooled for about 10 minutes, pour the frosting over the top and spread evenly.

Frost the Cake

Allow the cake to cool completely before slicing and serving.

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Baking soda

Eggs

Milk

Vegetable oil

Vanilla extract

Boiling water

Powdered sugar

Butter

Heavy cream

Dessert of the day.

## Discovering *Dolce del Giorno* (Sweet of the Day)

In Italian dining, *dolce del giorno* translates simply to “sweet of the day” or “dessert of the day,” a phrase you’ll commonly see on menus to signal a special dessert that changes regularly based on seasonality, chef inspiration, or available produce. This concept celebrates daily creativity in Italian kitchens—from classic pastries to rich cakes or lighter fruit-based sweets—so the exact dish can vary widely from one restaurant to the next. :contentReference[oaicite:0]{index=0}

Unlike fixed, named desserts such as *tiramisu* or *panna cotta*, *dolce del giorno* isn’t one specific recipe. Instead, it is a rotating offering that captures the essence of Italian dessert culture: simple, high-quality ingredients prepared with respect for tradition and local flavor. Whether it’s a tender lemon polenta cake, a flourless chocolate torte, or a creamy custard tart, the term signals a treat meant to perfectly round out a meal. :contentReference[oaicite:1]{index=1}

This daily dessert concept reflects a broader Italian culinary philosophy: embrace freshness, adapt to what’s best today, and let the natural sweetness of ingredients shine. In restaurants from cozy trattorie to elegant ristoranti, *dolce del giorno* invites you to trust the chef’s choice—a sweet surprise that can become the highlight of your meal. :contentReference[oaicite:2]{index=2}

## What Makes *Dolce del Giorno* Special

Italian desserts vary tremendously by region and tradition, so when a kitchen presents its *dolce del giorno*, it often showcases local character or seasonal produce. You might encounter classics like:

- light citrus cakes that echo the sun-ripened lemons of the Amalfi Coast  
- rich chocolate creations inspired by Neapolitan or Sicilian pastry traditions  
- custardy tarts or creamy desserts that balance texture and sweetness perfectly  

This variability ensures that *dolce del giorno* remains exciting and unexpected, giving home cooks and restaurant diners alike a chance to explore new interpretations of Italian dolci. :contentReference[oaicite:3]{index=3}

## Beyond the Name: Flavor, Tradition & Tips

Because the term *dolce del giorno* is open to interpretation, it’s helpful to know a few things when you encounter it:

- **Flavor expectations:** Desserts under this label tend toward classic Italian profiles—think citrus, chocolate, custard, or simple sweet breads rather than overly complicated or overly sweet confections. :contentReference[oaicite:4]{index=4}  
- **Seasonal influence:** Chefs often choose daily sweets based on what’s freshest—berries in summer, citrus in winter, stone fruit in late spring—so the offerings evolve throughout the year. :contentReference[oaicite:5]{index=5}  
- **Pairing guidance:** A *dolce del giorno* is traditionally enjoyed with a small espresso, a glass of dessert wine, or a scoop of gelato alongside it, enhancing the sweet finish of an Italian meal. :contentReference[oaicite:6]{index=6}

Embrace *dolce del giorno* as both an invitation to indulge and a window into authentic Italian dessert artistry—each day brings a new chance to savor something uniquely delicious.
::contentReference[oaicite:7]{index=7}


In a bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined. Form into small balls (about 1 inch in diameter).

Prepare the Meatballs

In a skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.

Cook the Meatballs

In the same skillet, add olive oil and minced garlic. Sauté for 1 minute. Add crushed tomatoes, dried oregano, salt, and black pepper. Simmer for 10 minutes. Add fresh basil leaves before serving.

Make the Marinara Sauce

In a pot, bring water to a boil. Stir in the polenta and salt. Cook on low heat, stirring frequently, until thickened (about 20 minutes). Stir in goat cheese until melted. Season with black pepper.

Prepare the Polenta

On a plate, create a bed of goat cheese polenta, top with meatballs, and pour marinara sauce over the top. Garnish with additional parsley if desired.

Ground beef

Breadcrumbs

Grated Parmesan cheese

Preheat your oven to 375°F (190°C). Flatten the chicken breasts to an even thickness. Season them with salt and pepper.

Prepare the Chicken

In a shallow bowl, beat the eggs. In another bowl, combine panko breadcrumbs and grated Parmesan cheese. Dip each chicken breast into the egg, then coat with the breadcrumb mixture.

Bread the Chicken

In a large skillet, heat clarified butter over medium heat. Fry the breaded chicken breasts for about 4-5 minutes on each side until golden brown. Transfer to a baking sheet and bake in the preheated oven for 10-15 minutes until cooked through.

Fry the Chicken

While the chicken is baking, cook the fettuccini in a large pot of boiling salted water according to package instructions. Drain and set aside.

Cook the Fettuccini

In the same skillet used for the chicken, add minced garlic and sauté for 1-2 minutes until fragrant. Add heavy cream, and let it simmer on low heat for about 5 minutes. Season with salt and pepper to taste.

Prepare the Roasted Garlic Cream Sauce

Toss the cooked fettuccini in the garlic cream sauce. Place a portion of fettuccini on each plate, top with the crispy chicken, and garnish with chopped parsley.

Assemble the Dish

Chicken breasts

Panko breadcrumbs

Parmesan cheese, grated

Clarified butter

Fettuccini pasta

In a large bowl, combine the flour and salt. Create a well in the center and add the eggs. Gradually mix with the flour until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Pasta Dough

In a bowl, mix the ricotta cheese with a pinch of salt and half of the chopped basil. Set aside.

Prepare the Ricotta Filling

After resting, divide the dough into four pieces. Roll each piece out into thin sheets using a pasta maker or rolling pin. Cut into desired shapes (squares or circles).

Roll Out the Pasta

Place a small spoonful of ricotta filling in the center of each pasta piece. Fold over and seal the edges with a little water.

Fill the Pasta

In a large skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon.

Cook the Sausage

Add minced garlic to the skillet and sauté for 1 minute. Stir in crushed tomatoes, heavy cream, red pepper flakes, and remaining basil. Simmer for 10 minutes.

Make the Sauce

In a large pot of boiling salted water, cook the filled pasta for about 3-4 minutes until they float. Remove with a slotted spoon and add directly to the sauce.

Cook the Pasta

Gently toss the pasta in the sauce. Serve hot, topped with grated Parmesan cheese.

Combine and Serve

Ricotta cheese

Italian sausage (removed from casing)

Garlic (minced)

Crushed tomatoes

Red pepper flakes

Fresh basil (chopped)

Parmesan cheese (grated)

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, until the vegetables are softened.

Sauté the Vegetables

Stir in the minced garlic and sauté for another minute until fragrant.

Add Garlic

Pour in the vegetable broth and add the canned diced tomatoes. Bring the mixture to a boil.

Add Broth and Tomatoes

Add the cannellini beans, fresh spinach, salt, black pepper, and Italian seasoning. Reduce heat to a simmer and cook for 15-20 minutes, stirring occasionally.

Add Beans and Seasonings

Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.

Onion, chopped

Carrots, diced

Celery, diced

Vegetable broth

Canned diced tomatoes

Cannellini beans, drained and rinsed

Spinach, fresh

Italian seasoning

Parmesan cheese, grated (for serving)

Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Cook the Linguini

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Sauté the Seafood

Add the shrimp, scallops, crab, calamari, Pollock, and clams to the skillet. Cook until the seafood is just cooked through, about 4-5 minutes.

Add the Fish

Pour in the white wine and lemon juice, scraping the bottom of the skillet to release any browned bits. Let the sauce simmer for 3-4 minutes.

Deglaze with Wine

Stir in the remaining butter and parsley. If the sauce is too thick, add reserved pasta water until desired consistency. Season with salt and black pepper to taste.

Finish the Sauce

Add the cooked linguini to the skillet and toss gently to combine. Ensure the pasta is well coated with the sauce.

Combine with Pasta

In a separate pan, quickly sauté the U-10 prawns in a bit of olive oil until pink and cooked through, about 2-3 minutes.

Prepare the Prawns

Plate the seafood pasta and top with the sautéed prawns. Garnish with additional parsley if desired.

Linguini

Shrimp, peeled and deveined

Scallops

Crab meat, lump

Calamari, cleaned and sliced

Pollock fillet, diced

Clams, fresh or canned

White wine

U-10 prawns, peeled and deveined

In a bowl, whisk together mayonnaise, minced garlic, anchovy paste, lemon juice, Worcestershire sauce, salt, and pepper until smooth. Slowly add olive oil while whisking until combined.

Prepare the Caesar Dressing

In a small saucepan, combine balsamic vinegar and honey. Heat over low heat, stirring until honey is dissolved. Allow to cool slightly.

Make the Honey Balsamic Drizzle

Chop the romaine lettuce and place in a large salad bowl. Add the Caesar dressing and toss until the lettuce is evenly coated.

Assemble the Salad

Top the salad with croutons and drizzle the honey balsamic mixture over the top before serving.

Romaine Lettuce

Croutons

Parmesan Cheese

Brew 1 cup of strong espresso and let it cool to room temperature.

Prepare Espresso

In a large mixing bowl, combine the Mascarpone cheese, heavy cream, sugar, and vanilla extract. Use a hand mixer to whip until the mixture is smooth and slightly thickened.

Make the Mascarpone Mixture

Quickly dip each ladyfinger into the cooled espresso, ensuring they are coated but not soggy.

Dip the Ladyfingers

In a rectangular dish, create a layer of dipped ladyfingers at the bottom. Spread half of the Mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining Mascarpone mixture on top.

Layer the Tiramisu

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Chill

Before serving, dust the top with cocoa powder and sprinkle with dark chocolate shavings. Cut into squares and enjoy!

ladyfingers

espresso

Mascarpone cheese

heavy cream

sugar

vanilla extract

cocoa powder

dark chocolate shavings

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breast with salt and pepper, then add it to the skillet. Cook for about 6-7 minutes on each side or until cooked through. Remove from skillet and slice.

In the same skillet, add another tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds. Add the U-10 prawns and cook for about 2-3 minutes or until they turn pink and opaque. Remove from skillet and set aside.

Sauté the Prawns

In the same skillet, add the cherry tomatoes and spinach. Sauté for 2-3 minutes until the spinach wilts. Add the cooked pasta, sliced chicken, and prawns back into the skillet. Toss everything together, adding salt, pepper, and fresh basil.

Combine Ingredients

Serve the pasta warm, garnished with grated Parmesan cheese and additional fresh basil if desired.

Pesce Del Giorno

Dolce Del Giorno

Polpette Al Vino Marinara

Pollo Del Parmesan

Gilardi Pasta

Zuppa De Giorno

Seafood Pasta

Insalate Caesar

Tiramisu

Pasta De Giorno

Tortellini

Brasare Del Giorno

Insalata De Giorno

Bistecca Del Giorno

Apertivo Del Giorno