Crispy pastry filled with sweet ricotta cheese.

Cannoli

Lightly breaded and fried squid served with marinara.

Fried Calamari

Classic pizza with fresh mozzarella and basil.

Margherita Pizza

Classic Italian pasta with creamy sauce and pancetta.

Spaghetti Carbonara

Mojito

Cheesecake

Pina Colada

Creamy fettuccine pasta with Parmesan cheese.

Fettuccine Alfredo

Garlic Bread

Margarita

Mushrooms stuffed with a blend of cheeses and herbs.

Stuffed Mushrooms

Classic Italian dessert with coffee-soaked ladyfingers.

Tiramisu

Spaghetti Bolognese

Breaded chicken breast topped with marinara and mozzarella.

Chicken Parmesan

Breaded and fried mozzarella cheese served with marinara.

Mozzarella Sticks

Grilled bread topped with tomatoes, garlic, and basil.

Bruschetta

Mon - Sat: 11:00 AM - 8:30 PM, Sun: Closed

Delivery Hours

Mon - Sat: 11:00 AM - 9:00 PM, Sun: Closed

Carryout Hours

In a large bowl, combine the all-purpose flour, granulated sugar, cocoa powder, and salt. Mix well.

Make the Dough

Cut in the unsalted butter until the mixture resembles coarse crumbs.

Add Butter

Stir in the egg yolk, white wine (or vinegar), and water. Mix until a dough forms. Knead the dough on a floured surface until smooth.

Incorporate Egg and Liquids

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Chill the Dough

On a floured surface, roll out the dough to about 1/8 inch thick. Cut into circles (about 4 inches in diameter) using a cookie cutter.

Roll Out and Cut

Wrap each circle around a cannoli tube, sealing the edges with a bit of water.

Shape the Shells

Heat oil in a deep fryer or heavy pot to 375°F (190°C). Carefully fry the wrapped tubes until golden brown, about 2-3 minutes. Remove and let cool slightly before removing the tubes.

Fry the Shells

In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.

Prepare the Filling

Fold in the chocolate chips until evenly distributed.

Add Chocolate Chips

Using a pastry bag or a small spoon, fill each cooled cannoli shell with the ricotta filling.

Fill the Cannoli

Sprinkle the ends with chopped pistachios or candied fruit for garnish.

Garnish

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Salt

Unsalted butter

Egg yolk

White wine or vinegar

Water

Oil for frying

Ricotta cheese

Powdered sugar

Vanilla extract

Chocolate chips

Chopped pistachios or candied fruit (for garnish)

In a saucepan over medium heat, add olive oil. Once hot, add minced garlic and sauté for 1 minute until fragrant. Add crushed tomatoes, oregano, salt, and pepper. Stir well and simmer for 15-20 minutes until slightly thickened. If using, add fresh basil at the end and stir to combine.

Prepare the Marinara Sauce

In a large bowl, mix together flour, cornstarch, salt, black pepper, paprika, and garlic powder. In another bowl, pour buttermilk over the calamari rings and let them soak for about 10 minutes.

Prepare the Calamari

Remove calamari from buttermilk and let excess drip off. Dredge the calamari rings in the flour mixture, ensuring they are fully coated. Shake off any excess flour.

Coat the Calamari

In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated calamari rings to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.

Fry the Calamari

Serve the fried calamari hot with the marinara sauce on the side for dipping.

Serve

calamari (squid), cleaned and cut into rings

all-purpose flour

cornstarch

salt

black pepper

paprika

garlic powder

buttermilk

vegetable oil (for frying)

canned crushed tomatoes

garlic, minced

olive oil

dried oregano

fresh basil, chopped (optional)

In a small bowl, combine warm water (110°F/43°C) with the active dry yeast and sugar. Let it sit for about 5-10 minutes until it becomes frothy.

Activate the Yeast

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

Mix the Dough

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

Knead the Dough

Place the kneaded dough in a lightly 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 the Dough Rise

Preheat your oven to the highest setting (usually around 475°F to 500°F or 245°C to 260°C). If you have a pizza stone, place it in the oven to heat.

Preheat the Oven

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

Shape the Dough

Spread the tomato sauce evenly over the shaped dough, leaving a small border around the edges.

Add the Sauce

Tear the fresh mozzarella cheese into pieces and distribute them over the sauce. Scatter fresh basil leaves on top.

Add Cheese and Basil

Drizzle the 2 tablespoons of olive oil over the pizza for added flavor.

Drizzle with Olive Oil

Carefully transfer the pizza to the preheated oven (or onto the pizza stone). Bake for 10-12 minutes or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, let it cool for a minute, slice, and serve hot with extra basil if desired.

Active dry yeast

Warm water

Olive oil

Sugar

Fresh mozzarella cheese

Tomato sauce

Fresh basil leaves

In a large pot, bring 4-5 liters of salted water to a boil.

Boil the Water

Add the spaghetti to the boiling water and cook according to package instructions until al dente (usually about 8-10 minutes).

Cook the Spaghetti

Before draining, reserve about 1 cup of pasta water, then drain the spaghetti in a colander.

Reserve Pasta Water

In a mixing bowl, whisk together 4 large eggs, 100g of grated Parmesan cheese, and 1 tsp of black pepper until smooth.

Whisk the Eggs

Season the mixture with salt to taste, keeping in mind that the cheese will also add saltiness.

Add Salt

In a large skillet over medium heat, add 150g of diced pancetta or guanciale and cook until crispy, about 4-5 minutes.

Cook the Pancetta

Once crispy, add the drained spaghetti to the skillet with the pancetta and toss to combine.

Combine with Pasta

Remove the skillet from heat and quickly pour in the egg and cheese mixture, tossing the pasta continuously to create a creamy sauce. If necessary, add reserved pasta water a little at a time to achieve desired creaminess.

Mix in the Egg Mixture

Serve immediately, garnished with additional Parmesan cheese and freshly chopped parsley, if desired.

Spaghetti

Eggs

Parmesan cheese

Black pepper

Pancetta or guanciale

Fresh parsley

In a sturdy glass or cocktail shaker, add the fresh mint leaves and granulated sugar. Use a muddler or the back of a spoon to gently press and twist the mint leaves to release their oils. Be careful not to shred the leaves too much; just bruise them slightly.

Muddle the Mint and Sugar

Cut the lime in half and squeeze the juice from both halves into the glass over the muddled mint and sugar. If you prefer a stronger lime flavor, you can add additional lime juice to taste.

Add Lime Juice

Pour the white rum into the glass with the muddled mint, sugar, and lime juice. Stir gently to combine all the ingredients.

Add Rum

Fill the glass with ice cubes, leaving some space at the top for the club soda.

Add Ice

Pour the club soda over the ice until the glass is full, then gently stir to mix all the ingredients together.

Top with Club Soda

Garnish your mojito with a sprig of fresh mint and a slice of lime on the rim of the glass. Serve immediately with a straw and enjoy your refreshing mojito!

Garnish and Serve

Fresh mint leaves

Lime

White rum

Club soda

Ice cubes

Preheat the oven

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Mix crust ingredients

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 8-10 minutes until set and lightly golden.

Form the crust

Remove from the oven and allow the crust to cool while you prepare the filling.

Cool the crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

Beat cream cheese

Gradually add in the granulated sugar and sour cream, mixing until well combined.

Add sugar and sour cream

Mix in the vanilla extract until evenly distributed.

Incorporate vanilla

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

Add eggs

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Pour filling into crust

Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly.

Bake the cheesecake

Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour. Then, refrigerate for at least 4 hours or overnight.

Cool the cheesecake

If using, wash and prepare fresh berries or fruit. Sprinkle with powdered sugar if desired.

Prepare topping (optional)

Carefully remove the sides of the springform pan. Slice the cheesecake and serve with the prepared topping, if using.

Slice and serve

Graham cracker crumbs

Unsalted butter, melted

Cream cheese, softened

Sour cream

Fresh berries or fruit

Gather all the ingredients including white rum, coconut cream, pineapple juice, crushed ice, and garnishes.

Prepare the Ingredients

In a blender, combine the white rum, coconut cream, and pineapple juice. Add the crushed ice.

Blend the Ingredients

Blend the mixture on high speed until it reaches a smooth and creamy consistency.

Blend Until Smooth

Pour the blended Pina Colada into a chilled glass.

Serve the Cocktail

Garnish the cocktail with a slice of fresh pineapple and a maraschino cherry on top.