Gemelli pasta, house-made sausage, sun-dried tomato pesto, fresh ricotta cheese, and red pepper flakes for a slight spice.

Pesto Rosso

A sweet and inviting medley of tender eggplant, tomatoes, olives, capers, and fresh veggies served cold with crostini.

Caponata

Cocktails

Garlic Bread

Caprese Salad

Supremo Pizza

Margherita Pizza

Pepperoni Pizza

Meatball Pannetti

Campagnia Salad

Iced Tea

Lemonade

Spinach, dried figs, gorgonzola crumbles, crispy bacon, dried cherries, walnuts, honey citrus vinaigrette.

Insalata Campagnia

Soda

Romaine lettuce, fresh tomato, cucumber, thinly sliced red onion, kalamata olives tossed in our house vinaigrette.

Insalata Casa Fresca

Mixed greens, goat cheese crumbles, blueberries, candied pecans, candied bacon, honey dijon vinaigrette.

Insalata Harvest

The Tropics

Blackberry puree, fresh lime, sprite & ginger beer.

Blackberry Mule

Strawberry puree, fresh lemon, lemonade & sprite.

Strawberry Lemonade

Fresh orange, fresh lime, pomegranate, Drysecco.

Dry Pom Martini

Lemonade, pineapple, Ted Seger's Non Alcoholic.

The Ted

Rain Cucumber vodka, elderflower liqueur, fresh cucumber, Prosecco.

Cucumber

Freshly brewed espresso, walnut bitters, tonic water.

Espresso Tonic

Botanist Gin, Green Chartreuse, cherry & lime.

The Last Word

In a large pot, bring 4 quarts of salted water to a boil.

Boil Water

Add the gemelli pasta and cook according to package instructions until al dente, approximately 8-10 minutes.

Cook Pasta

Reserve 1 cup of pasta water, then drain the pasta and set aside.

Drain Pasta

In a bowl, combine the ground pork, fennel seeds, garlic powder, paprika, salt, and black pepper. Mix until well combined.

Prepare Sausage Mixture

In a skillet over medium heat, heat olive oil. Add the sausage mixture and cook, breaking it apart with a spatula, until browned and cooked through, about 8-10 minutes.

Cook Sausage

In a food processor, combine sun-dried tomatoes, basil leaves, Parmesan cheese, and garlic cloves.

Prepare Ingredients

With the food processor running, slowly add olive oil until the mixture is smooth. Season with salt and black pepper to taste.

Blend Pesto

In a large serving bowl, combine the cooked pasta, sausage, and pesto. Toss gently to coat the pasta evenly.

Mix Ingredients

If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.

Adjust Consistency

Serve the pasta topped with dollops of fresh ricotta cheese and a sprinkle of red pepper flakes for a touch of spice.

Plate the Dish

Gemelli pasta

Ground pork

Fennel seeds

Garlic powder

Paprika

Salt

Black pepper

Olive oil

Sun-dried tomatoes

Fresh basil leaves

Parmesan cheese, grated

Garlic cloves

Fresh ricotta cheese

Red pepper flakes

Cut the eggplant into 1-inch cubes, sprinkle with salt, and let it sit for about 30 minutes to draw out moisture. Rinse and pat dry.

Prepare the Eggplant

Dice the zucchini, red bell pepper, red onion, and garlic. Chop the tomatoes into small pieces.

Chop the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant and sauté for about 5-7 minutes until golden brown. Add the zucchini, bell pepper, onion, and garlic. Cook for an additional 5-7 minutes until the vegetables are tender.

Cook Vegetables

Stir in the chopped tomatoes, green olives, capers, sugar, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.

Add Tomatoes and Seasonings

Remove from heat and stir in the red wine vinegar and chopped fresh basil. Allow the mixture to cool to room temperature.

Finish with Vinegar and Basil

Preheat the oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices.

Prepare Baguette

Brush both sides of the baguette slices with 2 tablespoons of olive oil. Place them on a baking sheet and toast in the oven for 5-7 minutes or until golden and crispy.

Toast the Slices

Once cooled, serve the caponata in a bowl alongside the crostini. Enjoy as a cold appetizer or snack.

Serve the Caponata

Eggplant

Zucchini

Red Bell Pepper

Red Onion

Garlic

Tomatoes

Green Olives

Capers

Red Wine Vinegar

Olive Oil

Sugar

Black Pepper

Fresh Basil

Baguette

In a cocktail shaker, add the vodka, triple sec, cranberry juice, and lime juice. Fill the shaker with ice.

Mixing the Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Shaking the Mixture

Strain the mixture into a chilled cocktail glass.

Straining the Cocktail

Garnish the drink with a lime wedge on the rim of the glass and add fresh mint leaves for aroma and decoration.

Adding Garnish

Vodka

Triple Sec

Cranberry Juice

Lime Juice

Lime Wedge

Fresh Mint Leaves

In a small saucepan over low heat, melt the unsalted butter until it's completely liquid.

Melt the Butter

While the butter is melting, finely mince the garlic cloves using a knife or garlic press.

Chop the Garlic

Once the butter is melted, remove it from heat and stir in the minced garlic, chopped fresh parsley, salt, and black pepper until well combined.

Combine Ingredients

Preheat the Oven

Take the Italian bread loaf and slice it in half lengthwise. You can also slice it into smaller sections if you prefer individual pieces.

Slice the Bread

Generously spread the garlic butter mixture over the cut sides of the bread, making sure to cover it evenly.

Spread the Garlic Butter

If desired, sprinkle grated Parmesan cheese and/or mozzarella cheese over the buttered bread for an extra cheesy flavor.

Add Optional Toppings

Place the prepared bread on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the edges are golden brown and the cheese (if used) is bubbling.

Bake

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

Slice and Serve

Italian bread

unsalted butter

garlic cloves

fresh parsley

salt

black pepper

grated Parmesan cheese

mozzarella cheese

Using a sharp knife, carefully slice the fresh mozzarella into even rounds.

Slice Mozzarella

Ensure the tomatoes are ripe for the best flavor, then slice them into even rounds.

Slice Tomatoes

Pick the basil leaves from the stem and wash them gently under cold water, then dry with a paper towel.

Prepare Basil

On a large platter, alternate layers of sliced mozzarella, sliced tomatoes, and basil leaves in an overlapping pattern until all ingredients are used.

Layer Ingredients

In a small bowl, combine the extra virgin olive oil, balsamic vinegar, salt, and freshly ground black pepper. Whisk together until well blended.

Prepare Dressing

Drizzle the prepared dressing over the layered salad just before serving for the best flavor.

Dress the Salad

Fresh Mozzarella

Ripe Tomatoes

Fresh Basil Leaves

Extra Virgin Olive Oil

Balsamic Vinegar

Freshly Ground Black Pepper

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt.

Mix Dry Ingredients

Once the yeast is activated, add the yeast mixture and olive oil to the flour mixture. Stir until a dough forms.

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Sauté Garlic

Add the canned crushed tomatoes, dried oregano, salt, black pepper, and sugar to the saucepan. Stir well.

Combine Sauce Ingredients

Let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly.

Simmer Sauce

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up as well.

Preheat Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle.

Roll Out Dough

Transfer the rolled-out dough to a pizza peel or baking sheet. Spread a thin layer of the prepared pizza sauce over the dough.

Add Sauce

Sprinkle shredded mozzarella cheese over the sauce, then add pepperoni, bell peppers, red onion, and olives. Finish with fresh basil leaves.

Add Toppings

Carefully slide the pizza onto the hot pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes or until the crust is golden and cheese is bubbling.

Bake Pizza

Remove the pizza from the oven, let it cool for a few minutes, then slice and serve hot.

Serve

All-purpose flour

Active dry yeast

Warm water

Canned crushed tomatoes

Garlic, minced

Dried oregano

Mozzarella cheese, shredded

Pepperoni slices

Bell peppers, sliced

Red onion, sliced

Olives, sliced

In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil.

Mix Dough

Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.