Braised veal shank served with gremolata.

Osso Buco

Pici Cacio e Pepe

Tuscan bread soup with vegetables and beans.

Ribollita

Dom A PAR Brut

PAR Brut

PERICNON Villare

Espresso Martini

Aperol Spritz

Classic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cheese.

Tiramisu

Rich chocolate cake with a ganache topping.

Chocolate Cake

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Calamari

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Tuna Tartare

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Shrimp Cocktail

Crispy Calamari

Slow-cooked short rib served with mashed potatoes and seasonal vegetables.

Braised Short Rib

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Old Fashioned

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Filet Mignon

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Margarita

Fried Calamari

A tropical blend of rum, coconut cream, and pineapple juice.

Pina Colada

Season the veal shank pieces generously with salt and black pepper on all sides.

Prepare the Veal Shank

In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Sear the veal shank pieces for about 4-5 minutes on each side until browned. Remove the shanks and set aside.

Sear the Meat

In the same pot, add the chopped carrots, celery, and onion. Cook for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.

Sauté the Vegetables

Stir in the tomato paste and cook for 2 minutes. Pour in the white wine, scraping the bottom of the pot to deglaze, and let it simmer for about 3 minutes.

Add Tomato Paste and Deglaze

Return the veal shank to the pot and add the beef broth, thyme, and bay leaves. Bring to a gentle simmer.

Add Broth and Herbs

Cover the pot and reduce heat to low. Braise the veal shank for 2 to 2.5 hours until the meat is tender and falling off the bone.

Braise the Shank

In a small bowl, combine the finely chopped parsley, lemon zest, and minced garlic clove. Mix well and set aside.

Make Gremolata

Once the veal shank is tender, remove from heat. Serve hot, topped with the gremolata mixture. Enjoy!

Serve the Dish

Veal shank

Salt

Black pepper

Olive oil

Carrots

Celery stalks

Onion

Garlic cloves

Tomato paste

White wine

Beef broth

Thyme

Bay leaves

Parsley

Lemon zest

Garlic clove

In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing with your hands until the dough starts to come together.

Make the Dough

Transfer the dough to a clean surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Knead the Dough

Divide the rested dough into smaller pieces. Roll each piece into long, thin ropes about the thickness of a pencil. Dust with flour to prevent sticking.

Shape the Pici

Bring a large pot of salted water to a boil. Add the handmade pici and cook for about 2-4 minutes until they float to the surface. This indicates they are done.

Boil the Pici

While the pasta cooks, grate the Pecorino Romano cheese and set it aside. In a large pan, toast the freshly cracked black pepper over medium heat for about 1 minute until fragrant.

Prepare the Sauce

Once the pici is cooked, reserve 1 cup of pasta water and drain the rest. Add the drained pici to the pan with the toasted pepper. Gradually add the grated cheese and a splash of reserved pasta water, stirring vigorously to create a creamy sauce.

Combine Pasta and Sauce

Serve the Pici Cacio e Pepe immediately, garnished with extra cheese and a sprinkle of black pepper to taste.

Plate the Dish

All-purpose flour

Water

Pecorino Romano cheese

Freshly cracked black pepper

Chop the carrots, celery, onion, garlic, potatoes, and cabbage into small, uniform pieces. Set aside.

Prep the Vegetables

Remove the stems from the kale and chop the leaves into bite-sized pieces. Set aside.

Prepare the Kale

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery, and sauté for about 5-7 minutes until they start to soften.

Stir in the minced garlic and diced potatoes, and cook for an additional 2-3 minutes until fragrant.

Add Garlic and Potatoes

Add the chopped tomatoes and cabbage to the pot, stirring to combine. Cook for another 5 minutes.

Add Tomatoes and Cabbage

Pour in the vegetable broth and add the cannellini beans, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer.

Add Broth and Beans

After about 20 minutes of simmering, add the chopped kale and continue to cook for another 10 minutes until all vegetables are tender.

Incorporate Kale

Remove the bay leaves and season the soup with salt and black pepper to taste.

Season the Soup

Stir in the stale rustic bread, ensuring it soaks up the broth. Let it sit for a few minutes to soften.

Add Bread

Ladle the ribollita into bowls, drizzle with a bit of olive oil, and sprinkle with freshly grated Parmesan cheese if desired.

Serve

Celery

Garlic

Cabbage

Tomatoes (canned or fresh)

Potatoes

Kale

Cannellini beans (canned or cooked)

Vegetable broth

Stale rustic bread

Fresh thyme

Parmesan cheese (optional, for serving)

Gather all the ingredients listed. Ensure the Brut Champagne is chilled.

Prepare the Ingredients

In a small saucepan, combine equal parts of sugar and water. Heat over medium heat until the sugar is fully dissolved. Allow to cool before using.

Make Simple Syrup

In a cocktail shaker, add the fresh lemon juice, simple syrup, and lemon zest. Muddle the mint leaves gently to release their flavor.

Combine Ingredients

Fill the shaker with ice and shake well for about 15 seconds. Strain the mixture into a chilled flute or coupe glass.

Shake and Strain

Carefully pour the chilled Brut Champagne over the strained mixture, allowing it to mix gently.

Top with Champagne

Garnish with a lemon wheel on the rim of the glass and a sprig of mint floating on top.

Add Garnish

Brut Champagne

Lemon Zest

Fresh Mint Leaves

Simple Syrup

Fresh Lemon Juice

Lemon Wheel

Mint Sprig

Place the Moët & Chandon Brut Imperial Champagne in a refrigerator for at least 2 hours before serving to ensure it is chilled.

Chill the Champagne

Remove the chilled Champagne from the refrigerator. Open the bottle carefully, tilting it slightly away from you to avoid spillage. Pour the Champagne into a flute glass, filling it about two-thirds full to allow for the bubbles to rise.

Pour the Champagne

If desired, add a few fresh berries to the glass for a pop of color and a hint of flavor. You can also add a mint leaf for an aromatic touch.

Add Garnish (Optional)

Moët & Chandon Brut Imperial Champagne

Fresh Berries (Raspberries or Strawberries)

Mint Leaves

Rinse the Pericnon leaves thoroughly under cold water to remove any dirt or impurities. Pat them dry with a clean kitchen towel.

Prepare the Pericnon

Chop Garlic

Wash the cherry tomatoes and cut them in half.

Halve Cherry Tomatoes

In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chopped garlic and sauté for about 1-2 minutes until fragrant but not browned.

Sauté the Garlic

Add the Pericnon leaves to the skillet and sauté for about 4-5 minutes, stirring occasionally, until they are wilted and tender.

Cook the Pericnon Leaves

Stir in the halved cherry tomatoes, lemon juice, salt, and black pepper. Cook for another 2-3 minutes until the tomatoes are slightly softened.

Add Tomatoes and Season

Crumble the feta cheese over the mixture in the skillet and stir gently to combine. Cook for an additional minute until the cheese is warmed through.

Add Feta Cheese

In a small frying pan, lightly toast the pine nuts over medium heat for 2-3 minutes until they are golden brown. Keep an eye on them to prevent burning.

Prepare Garnish

Transfer the Pericnon dish to a serving plate. Sprinkle with fresh parsley and toasted pine nuts for garnish. Serve warm.

Pericnon leaves

Lemon juice

Feta cheese

Cherry tomatoes

Fresh parsley

Pine nuts

Start by brewing 1 cup of freshly brewed espresso. Ensure it's hot and has a rich crema on top.

Brew the Espresso

Fill a cocktail shaker with 1 cup of ice cubes. This will chill the drink as you mix the ingredients.

Prepare the Shaker

Pour 2 oz of vodka, 1 oz of coffee liqueur, and 0.5 oz of simple syrup into the shaker over the ice.

Add the Ingredients

Add the freshly brewed espresso into the shaker with the other ingredients.

Incorporate the Espresso

Secure the lid on the shaker and shake vigorously for about 15-20 seconds. This will chill the drink and create a frothy top.

Shake the Mixture

Using a fine mesh strainer, pour the mixture into a chilled martini glass to ensure a smooth texture.

Strain and Serve

Garnish the drink with 3 coffee beans placed on top as a decorative touch.

Garnish

Freshly brewed espresso

Vodka

Coffee liqueur (e.g., Kahlúa)

Simple syrup

Ice cubes

Coffee beans (for garnish)

Take a large wine glass or an oversized glass and fill it with ice cubes, ensuring the glass is well-chilled.

Prepare the Glass

Measure 3 oz of Aperol and pour it into the prepared glass over the ice.

Pour Aperol

Next, measure 3 oz of Prosecco and pour it gently into the glass, allowing it to mix subtly with the Aperol.

Add Prosecco

Measure 1 oz of soda water and pour it into the glass to top off the cocktail.

Top with Soda Water

Garnish the drink with a slice of orange placed on the rim of the glass. Optionally, add 2 whole olives for an extra touch.

Serve immediately with a straw or stirring stick, and enjoy your refreshing Aperol Spritz!