crushed tomatoes, garlic, cheese blend, fresh mozzarella

Margherita

Original

roasted tomato sauce, roasted garlic, Parmigiano Reggiano, fresh mozzarella

Spaghetti

cannellini beans, baby kale, Parmesan brodo, basil pesto

Beans & Greens

Broccolini

Arancini

(15 per tray) red sauce, Grana Padano, basil

Meatballs

Beef Short Rib Sugo

Chicken Parmesan

Gerber Farms Chicken

Stuffed Banana Peppers

Burrata Tray

Castelvetrano Olives

romaine, cucumbers, blackberries, cherry tomato, pickled red onion

Chopped Salad

arugula, pickled red onions, asiago, roasted tomato sauce, roasted garlic, focaccia bread crumbs, basil, parmigiano reggiano

Caesar Salad

by the dozen from Alta Via's in-house bakery

chocolate chip cookies

finger pastries

Veg Burger

Fresh Salmon

Chicken Pizza

French Onion Soup

Tropical Bellini

Mimosa

Bloody Mary

Combine warm water (about 105–110°F / 40–43°C) with sugar in a small bowl. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

Bloom yeast

In a large mixing bowl, combine flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour total, a little at a time.

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes. For best flavor, refrigerate covered 8–24 hours and bring back to room temperature before shaping (optional).

When ready, punch dough down and turn out onto a lightly floured surface. Using your hands, press and stretch into a roughly 12-inch disk, finishing by hand or with a rolling pin to about 1/4-inch thickness, making a slightly thicker rim for the crust. Transfer to a piece of parchment paper or a well-floured pizza peel.

In a small bowl, combine the crushed tomatoes, minced garlic, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/8 teaspoon black pepper and 1/4 teaspoon dried oregano if using. Stir until smooth and taste; adjust salt or pepper as needed. The sauce should be bright and slightly loose — no cooking required.

Preheat your oven to its highest setting (500–550°F / 260–290°C). If using a pizza stone, place it on the middle rack and preheat at least 45 minutes. If using a baking sheet, preheat the sheet for 15 minutes.

Lightly dust the parchment or peel with flour or semolina to prevent sticking. Spread about 3/4 cup of the tomato sauce over the dough, leaving a 1/2–3/4-inch border for the crust. Use the back of a spoon to distribute evenly but don’t overload.

Sprinkle the 1 cup shredded cheese blend evenly over the sauce. Arrange the fresh mozzarella slices on top, spacing them evenly so they melt into pockets across the pizza.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 7–10 minutes at 500–550°F (times vary by oven) until crust is blistered and golden and cheeses are melted and bubbly. Rotate halfway through baking for even browning.

Remove pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza, drizzle with 1 teaspoon extra-virgin olive oil, and sprinkle with 1/4 teaspoon flaky salt to taste.

Let the pizza rest 2–3 minutes, then slice and serve hot.

all-purpose flour

active dry yeast

warm water (105–110°F / 40–43°C)

fine sea salt

extra-virgin olive oil

granulated sugar

canned crushed tomatoes (San Marzano-style if available)

garlic, finely minced

dried oregano (optional)

freshly ground black pepper

shredded cheese blend (mozzarella/provolone/romano)

fresh mozzarella, sliced 1/4-inch

fresh basil leaves

extra-virgin olive oil (for finishing)

coarse salt or flaky sea salt

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar and yeast. Let sit 5–8 minutes until foamy.

Activate yeast

In a large bowl, combine the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Mix dough

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium for 5 minutes.

Knead

Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

First rise

Punch down the dough and divide into two equal portions (for two 12-inch pizzas). Let rest 10 minutes, covered, before stretching.

Shape

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved tomatoes, red bell pepper pieces, garlic cloves, and shallot with 1 tablespoon olive oil and a pinch of salt. Roast 20–25 minutes until softened and slightly charred.

Roast vegetables

Transfer roasted vegetables to a blender or food processor. Add tomato paste, red wine vinegar, oregano, sugar, salt, and pepper. Pulse until mostly smooth (leave a little texture). Transfer to a small saucepan and simmer over medium-low heat for 8–10 minutes to concentrate flavors. Adjust salt and pepper to taste. Keep warm.

Blend and simmer

Combine the shredded whole milk mozzarella, part-skim mozzarella, and grated parmesan in a bowl. If using ricotta, have it ready to dollop after baking. Stir in the crushed red pepper flakes to distribute evenly. Keep chilled until assembly.

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a pizza steel, preheat similarly. Dust a pizza peel or an inverted rimless baking sheet with the cornmeal or semolina.

Preheat oven and prepare peel/pan

On a lightly floured surface, stretch one dough ball into a 12-inch circle, leaving a slightly thicker edge for the crust. Transfer to the prepared peel/dust with cornmeal to prevent sticking.

Shape crust

Spread about 3/4 cup of the roasted red sauce over the stretched dough, leaving a 1/2-inch border. Sprinkle about 1.5 cups of the cheese blend evenly over the sauce. If using ricotta, dot small spoonfuls (about 2 tablespoons total) over the top.

Sauce and cheese

Slide the pizza onto the preheated stone and bake for 7–10 minutes, rotating once halfway if needed, until the crust is golden and cheese is bubbly with slight browning.

Bake

Remove pizza from oven, brush the crust lightly with 1/2 teaspoon olive oil, sprinkle with a few torn basil leaves, and let rest 2–3 minutes before slicing. Repeat assembly for second pizza.

Finish

Slice into 8 wedges. Serve hot, offering extra parmesan and red pepper flakes at the table.

warm water

sugar

roma tomatoes (or plum), halved

red bell pepper, quartered, seeds removed

olive oil

garlic cloves, peeled

shallot, peeled and halved

tomato paste

red wine vinegar

dried oregano

whole milk mozzarella, shredded

low-moisture part-skim mozzarella, shredded

freshly grated parmesan

ricotta (optional dollops)

crushed red pepper flakes

cornmeal or semolina (for dusting)

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Preheat

Prepare tomatoes: wash and halve the tomatoes lengthwise (or quarter large ones). Arrange cut-side up on the baking sheet in a single layer.

Prepare garlic: trim the top 1/4 inch off each garlic bulb to expose the cloves. Place the bulbs cut-side up on the baking sheet among the tomatoes.

Season: Drizzle the tomatoes and exposed garlic with 3 tablespoons of the olive oil. Sprinkle 1 teaspoon salt, 1/4 teaspoon black pepper, and the red pepper flakes evenly over the tomatoes. Toss gently on the sheet so oil and seasoning coat them; spread them back into a single layer.

Roast: Roast in the preheated oven for 25–30 minutes, until tomatoes are blistered and beginning to collapse and garlic is soft and caramelized. If tomatoes char too quickly, lower oven to 400°F (200°C) and continue until tender.

Cool & Squeeze garlic: Remove from oven and let cool 5 minutes. When cool enough to handle, squeeze the roasted garlic cloves from their skins into a small bowl and mash with a fork; reserve the garlic and any juices.

Transfer the roasted tomatoes (and any pan juices) to a large sauté pan or medium saucepan set over medium heat. Add the remaining 1 tablespoon olive oil.

Use a wooden spoon or potato masher to break down the tomatoes to a chunky sauce. Stir in the mashed roasted garlic.

Season and simmer: Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper (adjust to taste), torn basil leaves, and oregano. Reduce heat to medium-low and simmer uncovered for 10–12 minutes to concentrate flavors, stirring occasionally. If sauce thickens too much, add 1–2 tablespoons water or reserved pan juices.

Finish sauce: Taste and adjust seasoning with more salt, pepper, or red pepper flakes as desired. Keep warm on the lowest heat while you cook the pasta.

Boil water: Bring a large pot (at least 4–5 quarts) of water to a rolling boil. Add the 1 tablespoon coarse salt.

Cook spaghetti: Add spaghetti and cook until just shy of al dente (about 1–2 minutes less than package directions), usually 8–9 minutes depending on brand.

Reserve pasta water: Before draining, scoop out and reserve 1 cup of starchy pasta cooking water. Drain the spaghetti.

Finish in sauce: Add the drained spaghetti directly to the skillet with the sauce. Toss gently over low heat for 1–2 minutes to marry flavors. Add up to 1/2 cup reserved pasta water a few tablespoons at a time if needed to loosen and coat the pasta. Stir in the 1 teaspoon olive oil for gloss.

Add Parmigiano: Remove pan from heat and sprinkle in 1/2 cup of the grated Parmigiano Reggiano. Toss or gently fold to combine; the residual heat will melt the cheese into the sauce. Reserve remaining Parmigiano for serving.

Add fresh mozzarella: Scatter torn fresh mozzarella or bocconcini pieces over the hot pasta. Let sit 1–2 minutes so cheese softens and becomes slightly melty but still retains some texture.

Plate: Divide spaghetti between 4 plates or bowls. Sprinkle remaining 1/4 cup Parmigiano over each portion. Garnish with the remaining fresh basil leaves and a grind of black pepper.

Serve immediately: Serve hot. Offer extra Parmigiano and red pepper flakes at the table.

dried spaghetti

coarse salt (for pasta water)

ripe plum or vine tomatoes (halved)

whole garlic bulbs

salt

black pepper

red pepper flakes

fresh basil leaves (torn)

fresh oregano or  dried oregano

Parmigiano Reggiano, finely grated

fresh mozzarella, small balls (bocconcini) or torn

fresh basil leaves (for garnish)

Peel and lightly smash 2 garlic cloves. In a medium pot, heat 1 tablespoon olive oil over medium heat. Add smashed garlic and cook 1 minute until fragrant but not browned.

Prepare aromatics

Add 6 cups of broth to the pot and bring to a gentle simmer. Stir in 1 cup grated Parmesan, 1 tablespoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Let simmer on low for 8–10 minutes to let the Parmesan melt into the broth and develop a savory 'brodo' flavor. Keep warm on very low heat while you prepare the beans and greens.

While the brodo simmers, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook 2–3 minutes until softened and translucent.

Sauté shallot

Add 1/4 teaspoon red pepper flakes and the drained, rinsed cannellini beans (2 cups). Cook, stirring occasionally, for 3–4 minutes to warm the beans and let them take on some flavor. Gently mash about 1/3 of the beans with the back of a spoon to thicken the mixture and create a bit of body for the soup.

Add the baby kale (6 cups) in batches, letting it wilt between additions. Sprinkle 1/2 teaspoon salt over the greens and continue to cook until the kale is tender (2–4 minutes). Taste and adjust seasoning as needed. Remove skillet from heat.

If you prefer a silkier texture, transfer half the bean-and-greens mixture to a blender or use an immersion blender and puree briefly, then return to the skillet and stir to combine.

While the beans cook, make the pesto: in a small food processor or blender combine 1.5 cups fresh basil leaves, 3 tablespoons pine nuts (or walnuts), 1/4 cup grated Parmesan, 1 garlic clove, 1/4 cup extra-virgin olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon lemon zest (if using). Pulse until smooth but still slightly textured, scraping down the sides once. Taste and adjust salt or oil to reach a bright, balanced flavor.

Make quick pesto

Keep about 2–3 tablespoons of pesto aside per serving for finishing; the rest can be stirred into the soup if you want more herbaceousness.

Bring the warm Parmesan brodo back to a gentle simmer. Stir the sautéed beans and greens into the pot of brodo and heat together for 2–3 minutes so flavors marry. If the soup is too thick, add an extra 1/2 cup broth or water to reach desired consistency.

Ladle the soup into shallow bowls. Spoon about 1 tablespoon pesto over each bowl (more if you reserved extras), then finish with a sprinkling of 1 tablespoon grated Parmesan per bowl and a light drizzle of olive oil. Garnish with a couple small basil leaves if desired.

Serve immediately with crusty bread. Leftovers keep in the refrigerator for 2–3 days; reheat gently to avoid breaking the greens down further.

vegetable or low-sodium chicken broth

grated Parmesan cheese (for brodo)

garlic

fresh lemon juice

canned cannellini beans (drained and rinsed)

baby kale (or baby spinach mix)

shallot (finely chopped)

olive oil (for sauté)

pine nuts (or walnuts)

grated Parmesan cheese (for pesto)

garlic (for pesto)

extra-virgin olive oil (for pesto)

lemon zest (optional, for brightness)

grated Parmesan (for garnish)

olive oil (drizzle)

fresh basil leaves (small, optional)

Trim 1/2 inch from the ends of the broccolini stalks. If any stems are very thick, slice them lengthwise so they cook evenly.

Prep broccolini

Bring a large pot of salted water to a rolling boil. Prepare an ice bath (bowl of cold water + ice).

Blanch the broccolini in the boiling water for 1 minute to brighten the color and reduce bitterness. Immediately transfer to the ice bath to stop cooking, then drain and pat dry with kitchen towels.

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tbs extra-virgin olive oil. When shimmering, add broccolini in a single layer (work in batches if necessary).

Sear, turning occasionally, until stems are tender-crisp and tips are charred in places, about 4–6 minutes. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper as they cook.

Remove from heat and squeeze half of the lemon (reserve the other half for the vinaigrette) over the broccolini. Toss to coat and set aside while you finish the ricotta and vinaigrette.

Place 1 cup whole-milk ricotta, 2 tbsp finely grated Parmesan, 2 tbsp heavy cream, 1 tsp lemon zest, 1 minced small garlic clove, 1/2 tsp salt, and 1/4 tsp pepper into a blender or food processor.

Blend on high until the mixture is very smooth and slightly airy, about 30–45 seconds. Scrape down the sides and blend another 10–15 seconds if needed. If mixture is too thick, add an additional teaspoon of cream to loosen.

Taste and adjust seasoning with salt, pepper, or a little more lemon zest. Transfer whipped ricotta to a serving bowl, drizzle 1 tsp extra-virgin olive oil over the top and set aside.

In a small bowl or jar combine 2 tbsp fresh lemon juice, 3 tbsp extra-virgin olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey or maple syrup, 1/4 tsp salt, 1/4 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if using. Whisk or shake until emulsified.

Taste and adjust acidity or seasoning — add more lemon juice if you prefer brighter acidity or a pinch more salt to balance.

To serve: Spoon a generous layer of whipped ricotta onto a platter or individual plates, creating a shallow well. Arrange the warm broccolini over and alongside the ricotta.

Drizzle the lemon vinaigrette over the broccolini and ricotta, then scatter toasted slivered almonds or pine nuts and microgreens or chopped parsley over the top if using. Finish with a light grind of black pepper and an extra tiny drizzle of olive oil if desired.

Serve immediately so broccolini remains slightly warm and ricotta retains its airy texture.

broccolini

kosher salt

lemon

whole-milk ricotta

finely grated Parmesan

heavy cream

lemon zest

garlic (small clove, minced)

Dijon mustard

honey or maple syrup

red pepper flakes (optional)

toasted slivered almonds or pine nuts (optional)

microgreens or chopped fresh parsley (optional)

If you don't already have cold risotto, make 6 cups of cooked risotto (Arborio rice cooked with stock until al dente) and chill completely. Cold risotto should be firm enough to shape. Stir in 1 cup grated Parmesan, 2 beaten eggs, chopped parsley, 1 teaspoon salt and 1 teaspoon black pepper until evenly combined.

Prepare risotto base

With slightly wet hands, take about 3 tablespoons (roughly 1/3 cup) of chilled risotto and flatten it into your palm to form a disk. Place one cube of mozzarella in the center, then wrap the risotto around it, rolling between your palms to form a compact ball about 1.75–2 inches (makes ~20 balls). Ensure seams are sealed so cheese doesn't leak during frying.

Portion and fill

Arrange three shallow bowls: one with 1 cup flour, one with 2 beaten eggs, and one with 2 cups breadcrumbs mixed with 1/4 cup reserved breadcrumbs and 1/4 cup grated Parmesan. If risotto mixture feels sticky, lightly dust balls in flour before egg wash.

Set up breading station

Dredge each ball lightly in flour, shake off excess, dip in beaten eggs to coat, then roll thoroughly in breadcrumbs to create an even coating. For extra-crisp coating, double-dip: repeat egg and breadcrumb step once more. Place breaded arancini on a tray and refrigerate for at least 30 minutes to firm up the crust (this helps maintain shape during frying).

Bread the arancini

Pour vegetable oil into a deep pot or heavy-bottomed pan to a depth of about 2.5 inches (use a thermometer). Heat oil to 350°F (175°C). Fry arancini in batches (4–6 at a time depending on pot size) to avoid crowding. Fry 3–4 minutes per batch, turning occasionally, until golden brown and the center is heated through. Remove with a slotted spoon and drain on paper towels. If you like, finish in a 350°F oven for 5 minutes to ensure melted center. Keep warm on a tray in a low oven while frying remaining batches.

Preheat oven to 400°F (200°C). Spray breaded arancini lightly with oil and place on a parchment-lined sheet. Bake 20–25 minutes, turning once, until golden and heated through. Texture will be slightly less crisp than fried.