A refreshing blend of Aperol, prosecco, and soda.

Aperol Spritz

Panna Cotta

Garlic Bread

Cured meats, cheeses, olives, and marinated vegetables.

Antipasto Misto

Calamari

Classic Italian cocktail with gin, vermouth, and Campari.

Negroni

Calamari Fritti

Spaghetti Carbonara

Fried Calamari

Pasta with creamy sauce, pancetta, and pecorino cheese.

Pasta Carbonara

Fresh mozzarella, tomatoes, and basil drizzled with balsamic reduction.

Caprese Salad

Tropical cocktail with rum, coconut cream, and pineapple.

Pina Colada

Refreshing cocktail with rum, mint, and lime.

Mojito

Italian-style ice cream in various flavors.

Gelato

Classic pizza with fresh mozzarella, tomatoes, and basil.

Margherita Pizza

Classic Italian dessert with coffee-soaked ladyfingers.

Tiramisu

Fettuccine pasta tossed in a creamy Alfredo sauce.

Fettuccine Alfredo

Grilled bread topped with marinated tomatoes and basil.

Bruschetta

Risotto balls filled with cheese, served with marinara.

Arancini

Espresso

House Red Wine

Take a large wine glass and fill it with ice cubes until it is about halfway full.

Fill Glass with Ice

Pour 3 oz of Aperol over the ice in the glass.

Add Aperol

Carefully add 3 oz of prosecco into the glass, pouring slowly to avoid too much foam.

Pour Prosecco

Add 1 oz of soda water to the glass, topping off the drink.

Top with Soda Water

Add a fresh slice of orange to the rim of the glass for garnish.

Garnish

Aperol

Prosecco

Soda Water

Orange Slice

Ice Cubes

In a small bowl, combine the cold water and unflavored gelatin. Let it sit for about 5 minutes until it becomes gelatinous.

Prepare the Gelatin

In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

Heat the Cream Mixture

Remove the saucepan from heat. Stir in the vanilla extract. Add the gelatin mixture to the hot cream mixture and whisk until fully dissolved.

Add Vanilla and Gelatin

Pour the mixture into individual serving cups or molds. Allow them to cool to room temperature.

Pour into Molds

Cover the cups with plastic wrap and refrigerate for at least 4 hours, or until set.

Chill the Panna Cotta

If desired, top the panna cotta with fresh berries and garnish with mint leaves before serving.

Prepare the Topping

Gently run a knife around the edges of the panna cotta to help release it from the mold. Invert onto a plate and serve with the berry topping.

Serve

heavy cream

whole milk

granulated sugar

vanilla extract

unflavored gelatin

cold water

fresh berries

mint leaves

Preheat the Oven

In a bowl, soften the unsalted butter at room temperature. Mince the garlic cloves finely and add them to the butter. Chop the fresh parsley and mix it into the garlic butter. Add salt and mix well until all ingredients are combined.

Prepare the Garlic Butter Mixture

Slice the French or Italian bread in half lengthwise. Place the bread halves on a baking sheet, cut side up.

Prepare the Bread

Generously spread the garlic butter mixture over the cut sides of the bread.

Spread Garlic Butter

If you are making cheesy garlic bread, sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly over the buttered bread.

Add Cheese (Optional)

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

Bake the Garlic Bread

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

Slice and Serve

French bread or Italian bread

Unsalted butter

Garlic cloves

Fresh parsley

Salt

Shredded mozzarella cheese

Parmesan cheese

Slice the salami, prosciutto, and capicola into thin, bite-sized pieces. Arrange them on a large serving platter.

Prepare Cured Meats

Cut the mozzarella into small balls or slices, and the parmesan and gorgonzola into cubes. Add them to the serving platter alongside the cured meats.

Prepare Cheeses

Rinse the green and black olives under cold water to remove excess brine. Pat them dry with a paper towel and add them to the platter.

Add Olives

Drain any excess liquid from the roasted red peppers, artichoke hearts, and marinated mushrooms. Cut the peppers and artichokes into bite-sized pieces if necessary. Arrange all marinated vegetables on the platter.

Prepare Marinated Vegetables

Scatter fresh basil leaves over the antipasto platter for an aromatic touch. Drizzle balsamic glaze over the entire platter for added flavor.

Salami

Prosciutto

Capicola

Mozzarella

Parmesan

Gorgonzola

Green Olives

Black Olives

Roasted Red Peppers

Artichoke Hearts

Marinated Mushrooms

Basil Leaves

Balsamic Glaze

Rinse the cleaned squid under cold water and pat dry with paper towels. Cut the squid into rings, about 1/2 inch thick.

Prepare the Squid

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Mix well.

Mix the Coating

Dip each squid ring into the beaten eggs, then dredge in the flour mixture, ensuring they are well-coated.

Dredge the Squid

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Fry the squid rings in batches for about 2-3 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Calamari

In a saucepan over medium heat, add the olive oil.

Heat Olive Oil

Add the minced garlic to the oil and sauté for about 1 minute until fragrant, but not browned.

Cook Garlic

Stir in the crushed tomatoes, dried oregano, salt, and black pepper. Bring to a simmer.

Add Tomatoes and Seasonings

Reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally.

Simmer the Sauce

Stir in the chopped fresh basil just before serving.

Finish with Basil

Fresh squid, cleaned and cut into rings

All-purpose flour

Cornstarch

Black pepper

Garlic powder

Eggs, beaten

Vegetable oil

Olive oil

Garlic, minced

Canned crushed tomatoes

Dried oregano

Fresh basil, chopped

Begin by chilling a short rocks glass. You can do this by filling it with ice water while you prepare the cocktail.

Prepare the Glass

In a mixing glass, combine 1 oz of gin, 1 oz of Campari, and 1 oz of sweet vermouth.

Mix the Ingredients

Fill the mixing glass with ice cubes, about 1 cup, to chill the mixture.

Add Ice

Using a bar spoon, stir the mixture gently for about 20-30 seconds until well chilled.

Stir the Cocktail

Remove the ice water from the chilled rocks glass and strain the cocktail mixture into the glass.

Strain into Glass

Express the oils from a piece of orange peel over the drink by gently twisting it, then place the peel in the glass as a garnish.

Campari

Sweet Vermouth

Orange Peel

In a bowl, combine the cleaned squid rings with salt, black pepper, cayenne pepper, and garlic powder. Toss well to coat the squid evenly.

In another bowl, combine the all-purpose flour and cornstarch. Mix well to ensure an even coating.

Take the seasoned squid rings and dredge them in the flour-cornstarch mixture, ensuring they are fully coated. Shake off any excess flour.

Coat the Squid

In a large, deep skillet or pot, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of the coated squid; it should sizzle immediately.

Fry the coated squid rings in batches, being careful not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, being careful not to burn it.

Sauté the Garlic

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

Add Tomatoes and Seasoning

Reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally. Add the chopped fresh basil during the last few minutes of cooking.

fresh squid, cleaned and cut into rings

all-purpose flour

cornstarch

salt

black pepper

cayenne pepper

garlic powder

oil for frying

olive oil

garlic, minced

canned crushed tomatoes

dried oregano

fresh basil, chopped

Fill a large pot with water and add 1 tablespoon of salt. Bring to a rolling boil.

Boil Water

Add 400 grams of spaghetti to the boiling water. Cook according to package instructions until al dente, usually about 8-10 minutes.

Cook Spaghetti

Before draining, reserve about 1 cup of the pasta cooking water for later use.

Reserve Pasta Water

Drain the spaghetti in a colander and set aside.

Drain Pasta

In a large skillet over medium heat, add 150 grams of diced bacon. Cook until crispy, about 5-7 minutes.

Cook Bacon

In a bowl, whisk together 3 large eggs, 100 grams of grated Parmesan cheese, and 1 teaspoon of black pepper until well combined.

Mix Eggs and Cheese

Add the drained spaghetti to the skillet with the bacon. Toss to combine and remove from heat.

Combine Pasta and Bacon

Quickly pour the egg and cheese mixture over the pasta while tossing rapidly to prevent the eggs from scrambling. Add reserved pasta water a little at a time until a creamy sauce forms.

Add Egg Mixture

Serve immediately with extra Parmesan cheese and black pepper on top.