Veal medallions, shrimp, and mushrooms in a light spicy tomato sauce

Vitello Mare Monti

Recioto Valpolicella

Creamy dessert topped with a berry sauce.

Panna Cotta

Traditional pizza topped with mozzarella, tomatoes, and fresh basil.

Margherita Pizza

Classic Italian dessert made with coffee-soaked ladyfingers and mascarpone.

Tiramisu

Classic Roman pasta dish with eggs, cheese, pancetta, and pepper.

Spaghetti Carbonara

Crisp roasted duck with Amarena Cherry glaze, wild rice and carrots

Anatra al Forno

Slow roasted pork with fennel sausage, roasted potatoes and rapini

Porchetta

Grilled 8oz filet Mignon with bordelaise, mashed potatoes and spinach

Filetto di Manzo

Veal shank braised in Barolo, served over risotto Milanese

Osso buco

Veal medallions, basil, fresh tomatoes in a vodka Taleggio sauce with parm risotto

Vitello alla ’72

Veal medallions, figs, red onions, and fresh thyme in a Port wine reduction

Vitello con Fichi

Veal scaloppini, cured olives, & oregano in fresh tomato sauce over spaghetti

Vitello alla Pizzaiola

Veal chop in garlic, rosemary, & veal jus, w/ roasted potatoes & rapini.

Cotoletta di Vitello

Pollo alla Parmigiana

Prosciutto, spinach and mozzarella cheese in sage Madeira demi glace

Pollo alla Saltimbocca

Roasted free-range chicken with asparagus, fresh rosemary and lemon

Pollo Arrostito

Chicken w/ sausage, vinegar & roasted peppers in a light garlic tomato sauce

Pollo alla Cacciatore

Pan seared salmon with Moroccan spice, lentils, sautéed spinach

Salmone

Chicken with mushrooms, asparagus and Marsala

Pollo Antica

Pesce Della Sera

Risotto Frutti di Mare

Risotto Capesante

Wild mushrooms, Alba truffle oil, and smoked gruyere shavings

Risotto Funghi

Gather all the ingredients and ensure the veal is cut into medallions, shrimp are peeled and deveined, and mushrooms are sliced.

Prepare the Ingredients

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the veal medallions with salt and black pepper. Cook the medallions for about 3-4 minutes on each side until they are browned and cooked through. Remove from the skillet and set aside.

Cook the Veal

In the same skillet, add another tablespoon of olive oil. Add garlic and sauté for about 30 seconds until fragrant. Then, add the mushrooms and cook until they are tender, about 4-5 minutes. Next, add the shrimp and cook until they turn pink, about 3-4 minutes.

Sauté the Shrimp and Mushrooms

Add the crushed red pepper flakes and canned diced tomatoes to the skillet. Stir well, bring to a simmer, and let cook for about 5 minutes. Adjust seasoning with salt and black pepper.

Make the Sauce

Return the veal medallions to the skillet, spooning the sauce over them. Add fresh basil and cook for an additional 2 minutes to heat everything through. Serve hot, garnished with grated Parmesan cheese.

Combine and Serve

Veal medallions

Shrimp, peeled and deveined

Mushrooms, sliced

Olive oil

Garlic, minced

Crushed red pepper flakes

Canned diced tomatoes

Salt

Black pepper

Fresh basil, chopped

Parmesan cheese, grated

Harvest the Corvina, Rondinella, and Molinara grapes. Spread them out on straw mats in a dry, warm place to allow them to partially dry for 2-3 weeks.

Harvest and Dry Grapes

Once the grapes are dried, gently crush them to release the juice. Place the crushed grapes in a fermentation vessel.

Crush Grapes

Dissolve the sugar in 250 ml of water and add it to the crushed grapes mixture.

Add Sugar and Water

Sprinkle the yeast over the grape mixture and stir gently to combine.

Add Yeast

Cover the vessel with a cloth and allow the mixture to ferment for about 10-14 days at room temperature, stirring occasionally.

Fermentation

After fermentation, press the mixture to separate the liquid from the solids. Transfer the liquid to a clean fermentation vessel.

Press and Transfer

Allow the wine to age in oak barrels for at least 12 months to develop its flavors.

Aging

Once aged, bottle the wine and seal it. Allow it to rest for a few more months before serving.

Bottling

Corvina grapes

Rondinella grapes

Molinara grapes

Sugar

Yeast

Water

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

Prepare Gelatin

In a saucepan over medium heat, combine the heavy cream, whole milk, and sugar. Stir until the sugar dissolves and the mixture is heated through but not boiling.

Heat Cream Mixture

Remove the saucepan from heat and stir in the bloomed gelatin and vanilla extract until fully dissolved.

Add Gelatin

Pour the mixture into individual serving cups or molds. Refrigerate for at least 4 hours or until set.

Pour into Molds

heavy cream

whole milk

granulated sugar

vanilla extract

unflavored gelatin

water

In a large bowl, mix warm water and active dry yeast. Let it sit for about 5 minutes until frothy. Add olive oil, salt, and flour gradually, mixing until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Prepare the Dough

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Preheat the Oven

Once the dough has risen, punch it down and roll it out to your desired thickness. Spread tomato sauce evenly over the dough, leaving a small border for the crust. Tear the mozzarella into pieces and distribute over the sauce. Season with salt and pepper.

Assemble the Pizza

Transfer the pizza to a baking sheet or a preheated pizza stone. Bake in the oven for 10-15 minutes, or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven and immediately top with fresh basil leaves. Let it cool for a couple of minutes before slicing and serving.

Add Fresh Basil

all-purpose flour

warm water

active dry yeast

salt

olive oil

tomato sauce

fresh mozzarella cheese

fresh basil leaves

salt and pepper

In a shallow dish, combine the strong brewed coffee and coffee liqueur (if using). Allow it to cool.

Prepare the Coffee Mixture

In a large bowl, beat the mascarpone cheese, granulated sugar, vanilla extract, and heavy cream until smooth and creamy.

Make the Mascarpone Mixture

Quickly dip each ladyfinger into the cooled coffee mixture, ensuring they are soaked but not soggy.

Soak the Ladyfingers

In a serving dish, layer half of the soaked ladyfingers at the bottom, followed by half of the mascarpone mixture. Repeat with the remaining ladyfingers and mascarpone mixture.

Layer the Tiramisu

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, dust the top with cocoa powder.

Chill and Serve

ladyfingers

strong brewed coffee

mascarpone cheese

cocoa powder

coffee liqueur (optional)

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Cook the Pasta

In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and freshly cracked black pepper until well combined.

Prepare the Sauce

In a large skillet over medium heat, add the pancetta or guanciale. Cook until crispy, about 5-7 minutes. Remove from heat, but keep warm.

Cook the Pancetta

Add the cooked spaghetti to the skillet with pancetta. Quickly pour in the egg and cheese mixture, tossing vigorously to coat the pasta. If the sauce is too thick, add reserved pasta water a little at a time until desired creaminess is achieved.

Combine Everything

Plate the pasta, topping with additional grated cheese and freshly cracked black pepper to taste. Serve immediately.

Serve

Spaghetti

Pancetta or Guanciale

Eggs

Pecorino Romano Cheese

Black Pepper

Preheat the oven to 180°C (350°F). Pat the duck dry with paper towels and season it generously with salt and black pepper, both inside and out.

Prepare the Duck

In a saucepan over medium heat, combine the Amarena cherries, honey, red wine, soy sauce, and thyme. Simmer for about 10 minutes until the mixture thickens slightly.

Make the Cherry Glaze

Place the duck on a roasting rack in a roasting pan. Brush the duck with olive oil and pour half of the cherry glaze over it. Roast in the preheated oven for about 1 hour and 15 minutes, basting with the remaining glaze every 20 minutes, until the skin is crispy and the internal temperature reaches 75°C (165°F).

Roast the Duck

While the duck is roasting, cook the wild rice according to package instructions. Typically, this involves rinsing the rice, then simmering in water or broth for about 40 minutes.

Cook the Wild Rice

In a separate saucepan, bring water to a boil. Add the sliced carrots and cook for about 5-7 minutes until tender. Drain and season with a bit of salt and olive oil.

Prepare the Carrots

Once the duck is done, let it rest for 10 minutes before carving. Serve slices of the duck with wild rice and carrots on the side, drizzled with the remaining cherry glaze.

Duck (whole)

Amarena cherries (pitted)

Honey

Red wine (dry)

Soy sauce

Wild rice

Carrots (sliced)

Fresh thyme

Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern. In a bowl, mix together minced garlic, fennel seeds, salt, black pepper, and olive oil. Rub this mixture all over the pork belly, making sure to get it into the scored skin.

Prepare the Pork Belly

Take the fennel sausage and remove it from its casing. Spread the sausage meat evenly over the pork belly, then roll the pork belly tightly into a log. Tie it with butcher's twine to secure it. Place the rolled porchetta on a roasting rack in a roasting pan.

Stuff the Pork

Roast the porchetta in the preheated oven for about 3 hours, or until the internal temperature reaches 145°F (63°C) and the skin is crispy.

Roast the Porchetta

While the pork is roasting, toss the diced potatoes with olive oil, salt, and pepper. After the porchetta has been roasting for about 1 hour, add the potatoes to the roasting pan. Continue to roast until both the porchetta and potatoes are cooked and crispy.

Prepare the Potatoes

In the last 15 minutes of cooking, bring a pot of salted water to a boil. Add the rapini and blanch for about 2-3 minutes, then drain and toss with olive oil, lemon juice, lemon zest, and red pepper flakes.

Cook the Rapini

Once the porchetta is done, let it rest for 15 minutes before slicing. Serve with roasted potatoes and sautéed rapini on the side.

Pork belly

Fennel sausage

Garlic cloves, minced

Fennel seeds

Potatoes, diced

Rapini (broccoli rabe)

Lemon, zested and juiced

Red pepper flakes

In a saucepan, melt 1 tablespoon of butter and sauté the shallots until translucent. Add the red wine and reduce by half. Add the beef stock and simmer until thickened. Strain and whisk in the remaining butter until smooth.

Prepare the Bordelaise Sauce

Preheat the grill to high heat. Season the filet mignon with salt and black pepper. Brush with olive oil and grill for about 4-5 minutes on each side for medium-rare. Let rest for a few minutes before serving.

Cook the Filet Mignon

Peel and chop the potatoes, then boil in salted water until tender. Drain and mash with milk and a tablespoon of butter until creamy. Season with salt and pepper to taste.

Make the Mashed Potatoes

In a skillet, heat a tablespoon of olive oil over medium heat. Add the spinach and cook until wilted. Season with salt and pepper.

Sauté the Spinach

Plate the grilled filet mignon, top with the bordelaise sauce, and serve alongside mashed potatoes and sautéed spinach.

Vitello Mare Monti

Recioto Valpolicella

Panna Cotta

Margherita Pizza

Tiramisu

Spaghetti Carbonara

Anatra Al Forno

Porchetta

Filetto Di Manzo

Osso Buco

Vitello Alla ’72

Vitello Con Fichi

Vitello Alla Pizzaiola

Cotoletta Di Vitello

Pollo Alla Parmigiana

Pollo Alla Saltimbocca