Tartuffo

il Porta

Spumoni

Lemon Flute

Copa Café

Flan (Crème Caramel)

Hot Garlic Bread 2 pc.

Bread Dip

Chicken breast with mushrooms, green peas, white wine in a pink sauce

Pollo Italiano

Sautéed chicken breast with artichoke hearts and mushrooms

Chicken Bosccaiola

Veal Piccata

Fetuccini Pescatore

Grilled Salmon Fillet w. Lemon & Butter Sauce

Shrimp Doratti

White Pizza no Cheese Small

White Pizza no Cheese Large

Capellini Pomodoro

Spaghetti w. Aglio Olio (Garlic & Oil)

served in a Basil Marsala Sauce w/ a touch of crème

Tortellini & Portobello Mushroom

sliced sausages w/ peppers, onions in pink sauce

Penne Rigoletto

Pasta Portobello

Antipasto

Grilled Salmon Salad

Grilled Chicken Ceasar Salad

In a heatproof bowl, combine dark chocolate and heavy cream. Place over a pot of simmering water to create a double boiler. Stir until melted and smooth.

Melt the Chocolate

Remove from heat and stir in sugar and vanilla extract until fully incorporated. Let it cool slightly before using.

Add Sugar and Vanilla

In a skillet over medium heat, toast the chopped hazelnuts until fragrant, about 5 minutes. Remove from heat and let cool.

Prepare the Hazelnuts

In a separate heatproof bowl, melt the milk chocolate and butter together over a double boiler, stirring until smooth.

Melt the Milk Chocolate

In a mixing bowl, combine the toasted hazelnuts with the melted chocolate mixture and powdered sugar. Stir until well combined.

Mix with Hazelnuts

In a small mold or ramekin, pour a layer of the chocolate mixture to cover the bottom. Refrigerate for about 15 minutes to set.

Layer the Chocolate

Once the chocolate layer is set, pour the hazelnut mixture on top, smoothing it out evenly. Refrigerate for another 30 minutes.

Add Hazelnut Layer

Pour the remaining chocolate mixture over the hazelnut layer, ensuring it is fully covered. Refrigerate for at least 2 hours to set completely.

Final Chocolate Layer

Once set, carefully remove the tartuffo from the mold. Roll it in cocoa powder and garnish with chopped hazelnuts.

Coat the Tartuffo

Dark chocolate (70% cocoa)

Heavy cream

Sugar

Vanilla extract

Chopped hazelnuts

Milk chocolate

Butter

Powdered sugar

Cocoa powder

Chopped hazelnuts (for garnish)

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook the fettuccine

Once cooked, drain the fettuccine in a colander and rinse under cool running water to stop the cooking process. Drizzle with olive oil and toss to prevent sticking.

Drain and rinse

In a large skillet over medium heat, melt the butter until it starts to foam.

Melt the butter

Finely chop the garlic cloves and add them to the skillet. Sauté for about 1-2 minutes until fragrant but not browned.

Sauté garlic

Pour in the heavy cream and stir well. Allow the mixture to simmer for about 3-5 minutes until it slightly thickens.

Add cream

Gradually add the grated Parmesan cheese while stirring continuously until the cheese is fully melted and the sauce is creamy.

Incorporate cheese

Chop the fresh basil and add it to the sauce along with black pepper to taste. Stir to combine.

Season the sauce

Add the drained fettuccine to the skillet with the sauce. Toss well to coat the pasta evenly with the creamy sauce.

Mix pasta and sauce

Plate the fettuccine and garnish with additional basil and Parmesan cheese if desired. Serve immediately.

Serve

Fettuccine

Salt

Olive oil

Parmesan cheese

Garlic

Fresh basil

Black pepper

In a large mixing bowl, combine the heavy cream and whole milk. Whisk together until fully blended.

Mix Cream and Milk

Add the granulated sugar, vanilla extract, and a pinch of salt to the cream mixture. Whisk until the sugar is completely dissolved.

Add Sugar and Flavoring

In a small bowl, sprinkle the gelatin powder over the water and let it sit for about 5 minutes until it blooms. Then, gently heat it until fully dissolved.

Dissolve Gelatin

Once dissolved, add the gelatin mixture to the ice cream base and stir well to combine.

Combine Gelatin

Divide the ice cream base into three equal portions in separate bowls.

Divide Mixture

To one bowl, add the unsweetened cocoa powder and mix until well incorporated.

Add Cocoa Powder

To the second bowl, add the chopped pistachios and mix thoroughly.

Add Pistachios

To the third bowl, add the chopped cherries and mix until evenly distributed.

Add Cherries

In a 9x5-inch loaf pan, layer the chocolate ice cream base, followed by the pistachio mixture, and then the cherry mixture. Repeat if desired for more layers.

Layer the Mixtures

Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until completely firm.

Freeze

To serve, let the spumoni sit at room temperature for a few minutes before slicing. Garnish with maraschino cherries on top.

Whole milk

Granulated sugar

Gelatin powder

Water

Unsweetened cocoa powder

Chopped pistachios

Cherries, pitted and chopped

Maraschino cherries, for garnish

Fill a flute glass with ice cubes to chill it while preparing the cocktail.

Prepare the Glass

In a cocktail shaker, combine the lemon juice, simple syrup, and gin. Fill the shaker with ice and shake well for about 15-20 seconds to chill and mix the ingredients thoroughly.

Mix the Ingredients

Remove the ice from the flute glass and strain the mixture from the shaker into the glass, filling it halfway.

Strain into Glass

Carefully top off the glass with sparkling water, pouring slowly to maintain the bubbles.

Top with Sparkling Water

Gently muddle the fresh mint leaves in your hand to release their aroma and place them on top of the drink.

Add Fresh Mint

Add the lemon slices on the rim of the glass and place a sprig of mint on top for a refreshing look.

Garnish the Drink

Lemon Juice

Simple Syrup

Sparkling Water

Fresh Mint Leaves

Ice Cubes

Lemon Slices

Mint Sprig

Brew 2 shots of espresso using your espresso machine or stovetop espresso maker. Ensure the espresso is strong and rich.

Brew the Espresso

In a separate cup, mix the brewed espresso with 100 ml of hot water to create an Americano-like base. Set aside.

Add Hot Water

In a small saucepan, gently heat 150 ml of whole milk and 50 ml of heavy cream over medium heat until warm but not boiling.

Heat the Milk and Cream

Remove from heat and stir in 1 tsp of vanilla extract and 1 tbsp of sugar until fully dissolved.

Add Flavorings

In a large cup, pour the coffee base you prepared earlier, followed by the warm milk mixture. Stir gently to combine.

Combine Ingredients

Add 50 ml of whipped cream on top of the coffee and milk mixture.

Top with Whipped Cream

Sprinkle 1 tsp of cocoa powder and 2 tbsp of chocolate shavings over the whipped cream for garnish.

Garnish

espresso

hot water

whole milk

heavy cream

vanilla extract

sugar

whipped cream

cocoa powder

chocolate shavings

In a medium saucepan over medium heat, combine 1 cup of granulated sugar and 1 tablespoon of water. Stir gently until the sugar is dissolved. Stop stirring and let it boil until it turns a golden amber color.

Make the Caramel

Quickly pour the caramel into a 9-inch round cake pan, tilting the pan to coat the bottom evenly. Set aside to let it cool and harden.

Transfer Caramel

In a large mixing bowl, whisk together 2 cups of whole milk, 1 cup of heavy cream, 4 large eggs, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth and well combined.

Mix the Custard Ingredients

Once the caramel has hardened, pour the custard mixture over the caramel in the prepared cake pan.

Pour Custard into Caramel

Preheat your oven to 350°F (175°C). Place the cake pan in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the cake pan.

Prepare the Water Bath

Bake in the preheated oven for about 50-60 minutes, or until the custard is set and a knife inserted in the center comes out clean.

Bake the Flan

Remove the flan from the oven and allow it to cool in the water bath for about 30 minutes. Then, refrigerate for at least 4 hours or overnight.

Cool and Refrigerate

To serve, run a knife around the edges of the flan, then invert it onto a serving plate. The caramel will flow over the flan.

Unmold the Flan

Slice the flan into wedges and enjoy your delicious Crème Caramel!

Slice and Enjoy

granulated sugar

water

large eggs

Preheat the Oven

In a medium bowl, combine softened unsalted butter, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.

Prepare the Garlic Butter

Carefully slice the French baguette in half lengthwise to create two long pieces.

Slice the Baguette

Generously spread the garlic butter mixture over the cut sides of each baguette half.

Spread the Garlic Butter

If desired, sprinkle grated Parmesan cheese and dried oregano over the buttered sides for added flavor.

Add Optional Toppings

Place the bread halves on a baking sheet, cut side up, and bake in the preheated oven for 10-12 minutes, or until the edges are golden and crispy.

Bake the Bread

Remove the garlic bread from the oven and let it cool for a minute. Slice into pieces and serve warm.

Cool and Serve

French baguette

Unsalted butter

Garlic cloves, minced

Fresh parsley, chopped

Grated Parmesan cheese

Dried oregano

In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Use a hand mixer or whisk to blend until smooth and creamy.

Prepare the Base

Add the garlic powder, onion powder, salt, and pepper to the cream cheese mixture. Mix well to incorporate all the flavors.

Add Seasonings

Finely chop the fresh chives and gently fold them into the dip mixture until evenly distributed.

Incorporate Fresh Chives

Cover the bowl with plastic wrap and refrigerate the dip for at least 30 minutes to allow the flavors to meld.

Chill the Dip

While the dip is chilling, slice the bread (baguette or sourdough) into bite-sized pieces or wedges.