ZUPPA E INSALATA DELLA CASA

DEL GIORNO

Romaine, light albacore tuna salad (dolphin safe), sundried tomato mayonnaise, pesto dressing, feta, artichoke hearts, kalamata olives, diced tomato, capers.

PESCATORE SALAD

Arugula, burrata cheese, balsamic reduction, lemon dressing, cherry tomatoes, fresh baked pizza wedges.

BURRATA

Organic baby kale, farro, feta, balsamic vinaigrette, cherry tomatoes, roasted chickpeas, almonds.

TUSCAN BABY KALE

Romaine, Spanish white anchovy, house-made creamy caesar dressing, asiago, ciabatta croutons.

CAESAR

gorgonzola, tomatoes, artichoke hearts, walnuts.

IL VICINO

PENNE MARINARA

Marinara sauce, ricotta salata, mozzarella, parmesan, penne pasta, fire roasted onions and bell peppers, mushrooms, spinach, fresh basil pesto

PENNE GIARDINIERE

Italian sausage, ground beef, marinara sauce, ricotta salata, mozzarella, parmesan, penne pasta, tomatoes, onions, fresh oregano

PENNE BOLOGNESE

Fresh spinach, pesto dressing, gorgonzola, mushrooms, spinach, fresh basil pesto

SPINACI

Flourless chocolate cake, dense dark chocolate, crushed walnut crust.

TORTA DI SETA

Romaine, creamy cesare dressing (chopped anchovies)

CESARE

Romaine, house vinaigrette, asiago, tomatoes

DELLA CASA

Torta

Cannoli

PASTA AL FORNO

DOLCE

INSALATE + ZUPPE

BUILD YOUR OWN PIZZA

EXTRAS

PIADINE MOZZARELLA

PIZZA

PENNE PASTA

Heat 2 tablespoons olive oil in a large heavy pot over medium heat. Add the diced onion, carrot and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Prepare vegetables

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Add diced zucchini and potato; cook, stirring, for 3–4 minutes to slightly soften the vegetables.

Pour in the canned diced tomatoes with their juices and the 6 cups of stock. Stir in dried oregano, dried basil, 1 teaspoon kosher salt and 1 teaspoon black pepper. Bring the mixture to a gentle boil.

Reduce heat to a simmer and cook, uncovered, until the potatoes are tender, about 12–15 minutes.

Stir in the small pasta and cook until al dente according to package directions (usually 8–10 minutes). If soup becomes too thick, add up to 1 cup extra stock or water to reach desired consistency.

When pasta is nearly done, add the rinsed cannellini beans and chopped spinach. Simmer 1–2 minutes until beans are heated through and spinach is wilted.

Turn off heat, stir in chopped fresh parsley, adjust seasoning to taste with additional salt and pepper if needed. Ladle into bowls and top each serving with a sprinkle of grated Parmesan if using.

In a small bowl or jar combine 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or sugar), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake well until emulsified. Taste and adjust acid, salt or sweetness as desired.

Make the dressing

Assemble the salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion and shredded carrots in a large bowl. Toss gently to combine.

Just before serving, drizzle the dressing over the salad (use about half for two servings, reserve extra if desired), toss lightly to coat, and top with croutons. Serve immediately alongside the soup.

olive oil

yellow onion, finely diced

carrot, diced

celery stalks, diced

garlic cloves, minced

zucchini, diced

russet or Yukon potato, diced

canned diced tomatoes with juices

vegetable or chicken stock

small pasta (ditalini or elbow), uncooked

cannellini beans, drained and rinsed

fresh spinach, roughly chopped

fresh parsley, chopped

dried oregano

dried basil

kosher salt

black pepper, freshly ground

grated Parmesan (optional, for serving)

mixed salad greens (romaine, baby spinach, arugula)

cherry tomatoes, halved

cucumber, thinly sliced

red onion, thinly sliced

shredded carrots

croutons (store-bought or homemade)

olive oil (for dressing)

red wine vinegar

Dijon mustard

honey or sugar

salt (for dressing)

black pepper (for dressing)

In a 4‑ to 6‑quart pot, combine 6 cups vegetable broth and 1 cup water. Add tomato paste and whisk until dissolved. Place bay leaf in pot. Keep over medium heat; bring to a gentle simmer and maintain while you prepare the vegetables.

Prepare Broth

Season the simmering broth with 1 tsp salt and 1 tsp black pepper; taste and adjust later after vegetables and beans are added.

Heat 2 tbs olive oil in a skillet or the same soup pot over medium heat. Add finely diced onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sweat Aromatics

Add diced carrot and celery to the pot with the onion and garlic. Cook, stirring occasionally, 4–5 minutes until they begin to soften but not brown.

Transfer the aromatic vegetable mixture into the simmering broth. Scrape the bottom of the pot to lift any browned bits (fond) if present.

Add the diced potato, zucchini, and the can of diced tomatoes (including juices) to the simmering broth with aromatics. Increase heat to bring to a gentle boil, then reduce to a simmer. Cover partially and simmer 12–15 minutes, or until potatoes are tender when pierced with a fork.

Add Vegetables & Simmer

Stir in the drained cannellini beans and simmer 3–4 minutes until heated through. Taste and adjust seasoning (salt/pepper) as needed.

Off the heat, stir in 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp red pepper flakes (or to taste), 2 tbs chopped fresh parsley and 2 tbs chopped fresh basil. Add 1 tbs fresh lemon juice to brighten flavors and stir to combine.

Finish & Brighten

If using, sprinkle 1 tbs grated Parmesan into the pot and stir until melted. Remove and discard bay leaf.

Ladle the soup into bowls and garnish with additional chopped parsley or basil if desired. Serve hot with crusty bread or crackers.

vegetable broth (low sodium)

water

tomato paste

bay leaf

salt

black pepper

yellow onion, medium, finely diced

garlic, minced

carrot, peeled and diced

russet or Yukon gold potato, peeled and diced (about 1/2 inch)

canned diced tomatoes (with juices)

dried thyme

fresh basil, chiffonade

red pepper flakes

fresh lemon juice

grated Parmesan (optional)

In a small bowl, combine 1 cup mayonnaise, 3 tbsp finely chopped sundried tomatoes, 1 tsp lemon juice, 1 tsp Dijon and 1 tsp salt. Whisk until smooth and evenly colored. Taste and adjust salt or lemon as needed. Reserve.

Make sundried tomato mayo

Fold flaked (drained) 10 oz light albacore tuna into 3/4 of the prepared sundried tomato mayonnaise (reserve about 1/4 for topping or extra creaminess). Mix gently so tuna flakes remain slightly chunky. Taste and adjust seasoning with a pinch of pepper or extra lemon if needed.

In a blender or food processor combine 1 cup packed fresh basil, 2 tbsp pine nuts, 1 clove garlic, 1 oz grated Parmesan, 1 tsp lemon juice, 1 tsp salt and 1/2 tsp black pepper. Pulse while streaming in 1 cup extra-virgin olive oil until a smooth, emulsified dressing forms. Scrape down sides and taste; adjust salt, pepper or lemon to balance. If too thick, add up to 1–2 tbsp water or more olive oil to reach desired pourable consistency.

Blend pesto

Wash and dry romaine thoroughly, then chop into bite-sized pieces and place into a large salad bowl. Add 1 cup diced tomato and 1 cup quartered artichoke hearts to the bowl.

Prepare lettuce and vegetables

Scatter 1 cup halved Kalamata olives, 2 tbsp drained capers, and 3 oz crumbled feta evenly over the greens and vegetables.

Add olives, capers, and feta

If you prefer a lightly dressed base, drizzle 1 tbsp extra-virgin olive oil and a small squeeze of lemon over the lettuce and gently toss to coat. This step is optional because the pesto dressing and tuna mayo will add flavor.

Dress lettuce lightly (optional)

Spoon the sundried tomato tuna mixture in chunks over the salad. You can arrange in one central mound or distribute spoonfuls around the bowl for even bites.

Add tuna

Spoon or drizzle the basil pesto dressing over the assembled salad to taste (start with 3–4 tbsp). Toss gently to combine, or serve with dressing on the side for individual portioning.

Drizzle pesto dressing

If desired, dollop any reserved sundried tomato mayo over the tuna for extra creaminess. Garnish with additional crumbled feta or a few whole basil leaves. Serve immediately with lemon wedges on the side for extra brightness.

Finish and serve

Romaine lettuce, trimmed and chopped

Tomato, seeded and diced

Artichoke hearts (marinated or jarred), quartered

Light albacore tuna (dolphin safe), drained and flaked

Kalamata olives, pitted and halved

Capers, drained

Feta cheese, crumbled

Mayonnaise

Sundried tomatoes in oil, finely chopped

Fresh lemon juice

Freshly ground black pepper

Salt

Fresh basil leaves, packed

Extra-virgin olive oil

Grated Parmesan cheese

Pine nuts (or walnuts)

Garlic cloves, peeled

Black pepper

Extra-virgin olive oil (to dress lettuce if desired)

Fresh lemon wedges (optional)

Pour 3/4 cup balsamic vinegar into a small saucepan. Add 1 tsp brown sugar or honey if using to promote a glossy finish.

Bring to a gentle simmer over medium heat, then reduce heat to low. Stir occasionally and simmer until reduced by about half and thick enough to coat the back of a spoon, about 10–15 minutes. Watch carefully to prevent burning.

Remove from heat. The reduction will thicken further as it cools. Transfer to a small bowl or squeeze bottle and let cool to room temperature (about 10 minutes) before drizzling.

In a small bowl or jar, combine 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey (if using), 1/4 tsp salt and 1/4 tsp black pepper.

Whisk vigorously (or shake in a jar) until emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning — more lemon for brightness or a pinch more honey to mellow acidity.

If pizza wedges are not warm, preheat oven to 350°F (175°C). Brush each wedge lightly with 1 tablespoon olive oil total (split across wedges) and, if desired, rub or brush with the grated garlic for a hint of flavor.

Warm wedges on a baking sheet in the oven 5–7 minutes until just heated through and edges are slightly crisp. Remove and keep warm.

Place 4 cups of fresh arugula in a large bowl. Add 1 cup halved cherry tomatoes and torn basil leaves (if using).

Pour most of the lemon dressing over the arugula mixture — reserve about 1 teaspoon for finishing if desired. Toss gently to coat evenly.

Transfer the dressed arugula and tomatoes to a serving platter or individual plates, making a shallow well in the center for the burrata.

Gently place 2 whole burrata balls on top (or torn into pieces if preferred). Using a spoon, gently pierce the center of each burrata so the creamy interior spills over the salad.

Drizzle 2–3 tablespoons of the cooled balsamic reduction over the burrata and salad in a thin, decorative pattern. Sprinkle flaky sea salt (about 1/4 tsp) over the burrata and finish with 1/2 tsp freshly ground black pepper across the dish.

Arrange the 6 warm pizza wedges around the salad, or serve them on the side. Optionally brush wedges with any remaining dressing or a light extra drizzle of olive oil.

Garnish with microgreens or extra torn basil (about 2 tbsp) and serve immediately so burrata remains cool and creamy next to warm pizza.

arugula (fresh)

cherry tomatoes (halved)

burrata cheese balls

fresh basil leaves (optional, torn)

sea salt

freshly ground black pepper

extra-virgin olive oil

honey or agave (optional, to balance acidity)

balsamic vinegar

brown sugar or honey (optional, to speed glaze and add sheen)

fresh baked pizza wedges (warm)

olive oil (for brushing)

garlic (optional, finely grated)

flaky sea salt (for burrata)

microgreens or extra basil (optional)

Preheat oven to 425°F (220°C). After draining and rinsing the chickpeas, spread them on a clean kitchen towel or paper towels and rub gently to remove as much moisture and loose skins as possible. Dry chickpeas roast crisper.

Preheat and dry

In a bowl, toss the dried chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.

Spread the chickpeas in a single layer on a rimmed baking sheet lined with parchment. Roast 25–30 minutes, shaking the pan or stirring every 8–10 minutes, until golden brown and crisp. If they soften after cooling, return to the oven for 3–5 minutes. Remove and let cool on the pan; they will crisp further as they cool.

While chickpeas roast, heat a small dry skillet over medium heat. Add the almonds and toast, stirring frequently, 4–6 minutes until fragrant and lightly browned at the edges. If using, sprinkle 1/4 teaspoon sea salt over the warm almonds and toss to coat. Transfer to a plate to cool.

In a small jar or bowl, combine 2 tablespoons balsamic vinegar, 3 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple), 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk or shake vigorously until the dressing emulsifies. Taste and adjust seasoning — add a splash more balsamic for acidity, a pinch more honey for sweetness, or a little water (1–2 teaspoons) to loosen if too thick. Set aside at room temperature.

If farro isn't already cooked: rinse 1/2 cup dry farro and simmer in 1 1/4 cups water with a pinch of salt until tender but chewy, 20–25 minutes. Drain any excess water and let cool to warm or room temperature. (This recipe assumes 1 cup cooked farro is available.)

Place 6 cups organic baby kale in a large bowl. Add 1 cup cooked farro and 1 cup halved cherry tomatoes.

Pour about half of the balsamic vinaigrette (about 2 tablespoons) over the greens and farro. Using clean hands or salad tongs, gently toss and massage the dressing into the kale for 30–45 seconds so the leaves soften slightly and the farro is coated. Add more dressing if desired, up to the remaining amount, to taste.

Fold in 3 ounces crumbled feta, the cooled roasted chickpeas, and the toasted almonds. Toss gently to distribute evenly.

Taste and adjust: add salt and pepper if needed, a squeeze of lemon if you want brightness, or a drizzle more balsamic vinegar for acidity.

Divide among 4 plates or serve family-style. Garnish with an extra sprinkle of feta and a few whole almonds or chickpeas on top. Serve immediately so chickpeas remain crunchy.

organic baby kale

cooked farro

feta cheese, crumbled

canned chickpeas, drained and rinsed

extra virgin olive oil

smoked paprika

garlic powder

fine sea salt

whole almonds, raw

sea salt (optional)

honey or maple syrup

Trim root end of romaine, discard wilted outer leaves. Halve lengthwise, then cross-slice into 1–1.5 inch pieces. Rinse in cold water, spin dry in a salad spinner or pat dry thoroughly with towels. Chill briefly if desired.

Prepare lettuce

Place the dried romaine in a large salad bowl and set aside while croutons and dressing are finished so lettuce stays crisp.

Zuppa E Insalata Della Casa

Del Giorno

Pescatore Salad

Burrata

Tuscan Baby Kale

Caesar

Il Vicino

Penne Marinara

Penne Giardiniere

Penne Bolognese

Spinaci

Torta Di Seta

Cesare

Della Casa

Torta

Cannoli

Pasta Al Forno

Dolce

Insalate + Zuppe

Build Your Own Pizza

Extras

Piadine Mozzarella

Pizza

Penne Pasta