Italy's most popular dessert - The original recipe: Mascarpone Mousse, Ladyfinger, Espresso Coffee, Chocolate Shaving

Mascarpone Mousse

Gragnano large rigatoni with ragú of beef braciola, sausage, meatball, tomato sauce

Paccheri con Ragú

Nutella chocolate cake, Godiva liquor, toasted hazelnut

Chocolate – Vanilla Ice Cream Cake

Gelati Artigianali Italiani

Whipped milk, vodka, chilled zabaione, caramelized almonds, dark chocolate chip

Mirtillo Panna Cotta

Ricotta crema cheese cake, Mascarpone, Strega liquor

Torta di Formaggio

Malfy Gin, Limoncello, Vanilla Gelato, Shot of Toraldo Espresso

Affogato di Sorrento

Remy VSOP, Creme di Cacao, Fresh Cream, Chocolate, Nutmeg

Remy VSOP Cocktail

Bushmills Irish Whiskey, Espresso, Kahlua, Whipped Cream, Mint Liquor

Bushmills Irish Whiskey Cocktail

Tomatoes, Italian bacon, arugula, parmigiano reggiano

Tirolense

Salsiccia

Artichokes, Parmigiano Reggiano, mozzarella, diced tomatoes, truffle crema

Tartufata

Mortadella, pistacchio, Parmigiano, mascarpone

Mortadella e Pistacchio

Arugula, prosciutto San Daniele, mozzarella

Bianca

Mozzarella, ricotta, tomato, spicy salami

Notte e Giorno

Tomatoes, Italian bacon, arugula, Parmigiano Reggiano

Tirolese

Margherita

Tomatoes, long hots, Parmigiano Reggiano, creamy mozzarella Pugliese, cherry tomatoes, balsamic reduction

Fra Diavolo

Fusilli Pasta Di Gragnano Slow-Cooked Ragú of Hot Italian Sausage, Beef Braciola and Pork Ossobuco, Tomato Sauce

Fusilli di Capri con Ragú Napoletano

Grilled Frenched Australian Rack of Lamb, Moscato Wine, Fresh Herbs, Diced Roasted Potatoes

Agnello al Moscato di Trani

Seafood Stew Of Market Catch of the Day, Langoustine, Islandic Cod, Calamari, Shrimp, Clams, Mussels, Octopus, Tomato, Chili Bruschetta, Couscous

Brodetto di Pesce

Multi Layers Of Housemade Artisanal Spinach Lasagna, Veal and Beef Ragú, Bechamel, Mozzarella, Bay Leaf

Lasagna Mille Foglie Bolognese

Pan-Baked Aquerello Rice, Jumbo Shrimp, Mussels, Squid, Zucchini, Onions, Potatoes

Tiella ai Frutti di Mare

Slow-Roasted Pork, Fresh Herbs, Chestnuts, Apples, Fava Beans, Saffron Potatoes

Porchetta

In a small bowl, sprinkle gelatin over cold water and let it sit for about 5 minutes to bloom.

Prepare the Gelatin

In a large mixing bowl, combine mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth.

Mix Mascarpone

In another bowl, whip the heavy cream until soft peaks form.

Whip the Cream

Gently fold the whipped cream into the mascarpone mixture until well combined.

Combine Mixtures

Gently heat the bloomed gelatin in the microwave for about 10 seconds, then stir until fully dissolved.

Melt Gelatin

Fold the dissolved gelatin into the mascarpone mousse mixture until evenly mixed.

Incorporate Gelatin

Brew the espresso coffee and let it cool slightly.

Prepare Espresso

Dip each ladyfinger into the espresso briefly, then layer them in serving glasses. Top with a layer of mascarpone mousse.

Assemble the Dessert

Repeat the process until the glasses are filled, finishing with a layer of mascarpone mousse.

Repeat Layers

Refrigerate the assembled desserts for at least 4 hours or overnight to set.

Chill

Before serving, top with chocolate shavings for garnish.

Garnish and Serve

Mascarpone cheese

Heavy cream

Powdered sugar

Vanilla extract

Gelatin powder

Cold water

Ladyfinger cookies

Espresso coffee

Chocolate shavings

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.

Prepare the Sauce

Add the beef braciola, Italian sausage, and ground beef to the pot. Brown the meats on all sides.

Pour in the red wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.

Stir in the tomato sauce, bay leaves, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low and cover. Let it cook for at least 1 hour, stirring occasionally.

In a separate pot, bring salted water to a boil. Add the paccheri and cook according to package instructions, usually about 12-15 minutes, until al dente.

Cook the Pasta

Once cooked, drain the pasta and add it directly to the ragú sauce. Toss gently to combine.

Serve the paccheri con ragú topped with grated Parmesan cheese.

Paccheri pasta

Beef braciola

Italian sausage

Ground beef

Tomato sauce

Onion, finely chopped

Garlic, minced

Olive oil

Red wine

Bay leaves

Salt

Black pepper

Parmesan cheese, grated

Preheat your oven to 350°F (175°C). In a large bowl, combine the Nutella chocolate cake mix, eggs, water, and vegetable oil. Mix until well combined. Pour the batter into a greased 9x13 inch baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Bake the Cake

Once the cake has cooled, slice it in half horizontally to create two layers. Place one layer on a serving platter. Soften the vanilla ice cream slightly and spread it evenly over the first layer of cake. Drizzle half of the Godiva chocolate liqueur over the ice cream and sprinkle half of the toasted hazelnuts.

Layer the Ice Cream

Top with the second layer of cake. Spread the remaining vanilla ice cream on top and drizzle with the remaining Godiva chocolate liqueur. Finish by sprinkling with the remaining toasted hazelnuts and chocolate shavings.

Assemble the Cake

Cover the cake with plastic wrap and freeze for at least 4 hours, or until firm. To serve, slice with a warm knife and enjoy your Chocolate – Vanilla Ice Cream Cake!

Freeze and Serve

Nutella chocolate cake mix

Eggs

Water

Vegetable oil

Vanilla ice cream

Godiva chocolate liqueur

Toasted hazelnuts

In a medium saucepan, combine whole milk, heavy cream, and half of the sugar. Heat over medium heat until just below boiling.

Prepare the Base

In a bowl, whisk together egg yolks and the remaining sugar until pale and creamy.

Whisk Egg Yolks

Slowly pour the hot milk mixture into the egg yolks while whisking continuously to temper the eggs.

Temper the Egg Yolks

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon, about 5-7 minutes.

Cook the Mixture

Remove from heat, stir in vanilla extract and a pinch of salt. Let it cool to room temperature.

Add Flavorings

Cover and refrigerate the mixture for at least 4 hours or overnight.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.

Churn the Gelato

Transfer to a lidded container and freeze for at least 2-4 hours before serving.

Freeze

Whole Milk

Heavy Cream

Granulated Sugar

Egg Yolks

Vanilla Extract

In a small bowl, sprinkle the gelatin over cold water and let it sit for about 5 minutes to bloom.

In a saucepan, combine the heavy cream, whole milk, sugar, and vanilla extract. Heat over medium heat until the sugar dissolves and the mixture is hot, but do not bring it to a boil.

Heat the Cream Mixture

Remove the saucepan from heat. Stir in the bloomed gelatin until completely dissolved.

Combine Gelatin with Cream

Pour the mixture into serving glasses or molds and refrigerate for at least 4 hours, or until set.

heavy cream

whole milk

sugar

vanilla extract

gelatin powder

cold water

Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.

Prepare the Crust

Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool while you prepare the filling.

Bake the Crust

In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, sugar, and Strega liqueur. Mix until smooth. Add in the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.

Make the Filling

Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.

Combine and Bake

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.

Cool and Chill

Ricotta cheese

Granulated sugar

Strega liqueur

Brew a shot of Toraldo Espresso and set aside.

Prepare the Espresso

In a serving glass or bowl, place two scoops of vanilla gelato.

Scoop the Gelato

In a shaker filled with ice, combine Malfy Gin and Limoncello. Shake well until chilled.

Mix the Spirits

Pour the gin and limoncello mixture over the gelato, then immediately pour the hot espresso on top.

Assemble the Affogato

Serve immediately and enjoy your Affogato di Sorrento with a spoon!

Serve

Malfy Gin

Limoncello

Vanilla Gelato

Toraldo Espresso

Chill a cocktail glass by filling it with ice water. Set aside.

Step 1: Prepare the Glass

In a cocktail shaker, add the Remy VSOP, Creme di Cacao, and fresh cream. Fill the shaker with ice.

Step 2: Combine Ingredients

Shake vigorously for about 15-20 seconds until well chilled.

Step 3: Shake

Discard the ice water from the cocktail glass. Strain the mixture into the chilled glass.

Step 4: Strain and Serve

Top with shaved or grated chocolate and a sprinkle of freshly grated nutmeg.

Step 5: Garnish

Remy VSOP

Creme di Cacao

Fresh Cream

Chocolate (shaved or grated)

Nutmeg (freshly grated)

Brew a shot of espresso and set aside to cool slightly.

In a shaker filled with ice, combine the Bushmills Irish Whiskey, espresso, Kahlua, and mint liquor.

Mascarpone Mousse

Paccheri Con Ragú

Chocolate – Vanilla Ice Cream Cake

Gelati Artigianali Italiani

Mirtillo Panna Cotta

Torta Di Formaggio

Affogato Di Sorrento

Remy Vsop Cocktail

Bushmills Irish Whiskey Cocktail

Tirolense

Salsiccia

Tartufata

Mortadella E Pistacchio

Bianca

Notte E Giorno

Tirolese

Margherita

Fra Diavolo

Fusilli Di Capri Con Ragú Napoletano

Agnello Al Moscato Di Trani

Brodetto Di Pesce

Lasagna Mille Foglie Bolognese

Tiella Ai Frutti Di Mare

Porchetta