orange, mint, fennel, toasted pistachios, mostarda gel, aged balsamic, focaccia crostino

Beet & Burrata Salad

mascarpone mousse, espresso soaked lady fingers mocha, anglaise, fresh grated chocolate

Italian Kitchen Signature Tableside Tiramisu

Mozzarella Fritta is a popular Italian appetizer consisting of breaded and fried mozzarella cheese, typically served with sauces. This version features Fior di latte mozzarella, giving it a fresh and creamy texture complemented by a basil aioli and a savory tomato fondue. Here's how to make it at home.

Mozzarella Fritta

heirloom tomatoes, fior di latte arugula & fennel salad, spaghetti pomodoro

Chicken Parmigiana

mixed spice grapefruit compote, lime zest panna cotta, cinnamon tuile

Spiced Grapefruit Lime Panna Cotta

insalata mista, crispy parmesan potatoes, charred vine tomato, truffled hollandaise

Wild Mushroom & Caramelized Onion Benedict

tuscan loaf, mozzarella, parmigiano, herbed oil

Garlic Bread

parmesan fondue, semidried tomatoes, crispy sage, poached egg, shaved black truffle

Braised Beef Cheeks, Ricotta & Spinach Agnolotti

black truffle cream sauce, tomato fondue, herbed ricotta

Truffle Spaghetti & Meatballs

moist chocolate sponge, almond chocolate ganache, raspberry marmelade, chocolate diplomat cream, raspberry sorbet

Chocolate Raspberry Entremet

breaded chicken, fior di latte, basil aioli, tomato fondue, parmigiano, insalata mista

Chicken Parmigiana Panino

insalata mista, crispy parmesan potatoes, charred vine tomato, hollandaise sauce

Crispy Pancetta Benedict

insalata mista, crispy parmesan potatoes, pesto hollandaise

Burrata & Heirloom Tomato Benedict

roasted fingerling potatoes, grilled zucchini, confit baby tomatoes, beurre blanc

Grilled Spring Salmon

guanciale, egg yolk, pecorino romano, cracked black pepper

Bucatini alla Carbonara

rich brioche dough, chocolate ganache, vanilla anglaise

Zeppole

sicilian olives, charred tomatoes, arugula, lemon saffron sauce

Charred Mediterranean Octopus

handmade ravioli stuffed with spinach & ricotta, pomodoro, crispy pancetta

Ravioloni alla Fiorentina

jumbo scallops, jumbo prawns, clams, tomato sauce, chillies, lobster bisque

Black Squid Ink Seafood Linguine

intense chocolate sponge, hazelnut praline, gianduja gelato

Gianduja Lava Cake

slow cooked beef cheeks, red wine, san marzano tomato

Fettuccine alla Bolognese

leeks, tomatoes, white wine, garlic toast

Steamed Mussels & Clams

jumbo prawn, jumbo scallops, mussels, clams, salmon & black cod, tomato broth

Seafood Cioppino

fontina cheese, chanterelle mushrooms, caramelized onions, shaved fennel

White Asparagus & Black Truffle Omelette

Roast the beets in a preheated oven at 400°F (200°C) for about 45 minutes or until tender. Let them cool, then peel and slice.

Prepare the Beets

Preheat a skillet over medium heat. Brush the focaccia slices with olive oil on both sides and toast them in the skillet until golden brown on both sides. Set aside.

Make the Crostino

In a large bowl, combine the roasted beets, burrata, orange segments, chopped mint, and sliced fennel. Gently toss to combine.

Mix the Salad

In a small bowl, whisk together the mostarda gel and aged balsamic vinegar until smooth.

Prepare the Dressing

On individual plates, arrange the beet and burrata salad mixture. Drizzle with the mostarda gel dressing and sprinkle with toasted pistachios.

Assemble the Salad

Serve the salad with the toasted focaccia crostino on the side.

Serve

Beets, roasted and sliced

Burrata cheese

Orange segments

Fresh mint leaves, chopped

Fennel bulb, thinly sliced

Toasted pistachios, roughly chopped

Mostarda gel

Aged balsamic vinegar

Focaccia bread, sliced

Olive oil

In a mixing bowl, whisk together the mascarpone cheese, egg yolks, and granulated sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture until well combined.

Make the Mascarpone Mousse

Dip each ladyfinger briefly into the espresso coffee, making sure not to soak them too long to prevent them from becoming too soggy.

Soak Ladyfingers

In a serving dish, layer the soaked ladyfingers at the bottom, then spread a layer of the mascarpone mousse on top. Repeat the layers until all ingredients are used, finishing with the mascarpone mousse on top.

Assemble Layers

Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld.

Chill

In a saucepan, combine the milk and heavy cream and heat over medium heat until it just begins to simmer.

Heat Milk and Cream

In a separate bowl, whisk together the egg yolks, granulated sugar, and instant coffee granules until well combined.

Whisk Egg Yolks and Sugar

Gradually pour the hot milk mixture into the egg yolk mixture while whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.

Combine and Thicken

Remove from heat and stir in the vanilla extract. Allow to cool slightly before serving.

Add Vanilla

Mascarpone cheese

Heavy cream

Egg yolks

Granulated sugar

Espresso coffee

Ladyfinger cookies

Cocoa powder

Fresh grated chocolate

Milk

Instant coffee granules

Vanilla extract

fior di latte, parmesan, basil aioli, tomato fondue

In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened. Add crushed tomatoes, salt, pepper, and basil. Simmer for about 20 minutes, stirring occasionally.

Prepare the Tomato Fondue

In a bowl, mix mayonnaise, chopped basil, minced garlic, lemon juice, salt, and pepper until well combined. Set aside.

Make the Basil Aioli

Cut the fior di latte mozzarella into 1-inch slices. Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls. Season flour with salt and pepper.

Prepare the Mozzarella

Dredge each slice of mozzarella in flour, shaking off excess. Dip in beaten eggs, then coat with breadcrumbs, pressing gently to adhere.

Bread the Mozzarella

In a deep pan, heat vegetable oil over medium heat. Fry the breaded mozzarella slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

Fry the Mozzarella

Serve the fried mozzarella hot, drizzled with tomato fondue and a side of basil aioli for dipping.

Plate and Serve

Fior di latte mozzarella

Parmesan cheese, grated

All-purpose flour

Eggs, beaten

Breadcrumbs

Salt

Black pepper

Vegetable oil (for frying)

Mayonnaise

Fresh basil leaves, chopped

Garlic, minced

Lemon juice

Canned tomatoes, crushed

Onion, finely chopped

Fresh basil leaves

Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper. Dredge each breast in flour, dip in beaten eggs, and coat with breadcrumbs.

Prepare Chicken

In a large skillet, heat olive oil over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Transfer to a baking dish.

Fry Chicken

Top each chicken breast with marinara sauce and fior di latte cheese. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

Add Sauce and Cheese

Remove from the oven and garnish with fresh basil before serving.

Garnish

In a large bowl, combine arugula, thinly sliced fennel, and diced heirloom tomatoes.

Prepare Salad

In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over the salad and toss to combine.

Dress Salad

Cook spaghetti according to package instructions until al dente. Drain and set aside.

Cook Spaghetti

In a pan, heat olive oil over medium heat and sauté minced garlic until fragrant. Add canned tomatoes, salt, and pepper. Simmer for 15 minutes.

Make Sauce

Add the cooked spaghetti to the sauce and toss together. Stir in fresh basil before serving.

Combine Pasta and Sauce

Chicken breasts

Flour

Eggs

Marinara sauce

Fior di latte cheese

Fresh basil

Arugula

Fennel bulb

Heirloom tomatoes

Spaghetti

Garlic cloves

Canned whole tomatoes

In a small bowl, sprinkle gelatin over 3 tablespoons of cold water and let it sit for 5 minutes until it blooms.

Prepare Gelatin

In a saucepan, combine heavy cream, sugar, lime zest, and vanilla extract. Heat over medium heat until sugar is dissolved and mixture is warm, but not boiling.

Heat Cream

Remove from heat and stir in the bloomed gelatin until fully dissolved. Pour into serving glasses and refrigerate for at least 4 hours until set.

Combine Mixtures

In a saucepan, combine grapefruit segments, sugar, mixed spice, and water. Bring to a simmer and cook for about 10 minutes until slightly thickened.

Cook Compote

Remove from heat and let it cool. Once cooled, spoon over the set panna cotta.

Cool Compote

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Preheat Oven

In a bowl, whisk together flour, powdered sugar, and cinnamon. Add melted butter and egg whites, mixing until smooth.

Mix Tuile Ingredients

Drop small amounts of batter onto the prepared baking sheet and spread thinly. Bake for 8-10 minutes until edges are golden. Allow to cool and harden.

Bake Tuiles

heavy cream

sugar

gelatin powder

lime zest

vanilla extract

grapefruit segments

mixed spice (cinnamon, nutmeg, cardamom)

water

all-purpose flour

powdered sugar

butter, melted

egg whites

cinnamon

Thinly slice the onion and sauté in butter over low heat until caramelized, about 15 minutes. Add the wild mushrooms, salt, and pepper, and cook until mushrooms are soft, about 5-7 minutes.

Caramelize Onions and Cook Mushrooms

Poach the eggs in simmering water for about 3-4 minutes until whites are set but yolks remain runny.

Poach Eggs

Toast the English muffins and top each half with the mushroom and onion mixture, followed by a poached egg. Drizzle with truffled hollandaise.

Assemble Benedict

Preheat the oven to 200°C (400°F). Boil baby potatoes until fork-tender, about 15 minutes. Drain and let cool slightly.

Prepare Potatoes

Toss the cooled potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast until golden and crispy, about 25-30 minutes.

Roast Potatoes

Sprinkle with grated parmesan cheese and return to the oven for an additional 5 minutes until cheese is melted.

Add Parmesan

In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water, whisking constantly until the mixture thickens.

Whisk Egg Yolks

Gradually whisk in melted butter until the sauce is thick and creamy. Stir in truffle oil, salt, and white pepper to taste.

Finish Hollandaise

In a bowl, combine mixed greens, halved cherry tomatoes, and diced cucumber. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper. Toss to combine.