Focaccia Sandwiches

Deli Items

Soups

Home Style Baked Goods

Salads

A selection of first quality Italian specialties.

Italian Specialties

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

Activate the Yeast

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and 1/4 cup of olive oil. Mix until a dough forms.

Mix the Dough

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

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

First Rise

Grease a baking sheet or pan with olive oil. After the dough has risen, punch it down and spread it onto the prepared pan, dimpling the surface with your fingers.

Prepare the Pan

Cover the dough again and let it rise for another 30 minutes.

Second Rise

Preheat the oven to 425°F (220°C). If using, sprinkle fresh rosemary on top. Drizzle with remaining olive oil. Bake for 20-25 minutes until golden brown.

Preheat and Bake

Allow the focaccia to cool slightly before slicing it into sandwich-sized pieces.

Cool and Slice

All-purpose flour

Warm water

Active dry yeast

Olive oil

Salt

Fresh rosemary (optional)

Slice the prosciutto and salami thinly. Drain and slice the mozzarella cheese into rounds. Chop the roasted red peppers and olives.

Prepare the Ingredients

On a large serving platter, arrange the prosciutto, salami, mozzarella, roasted red peppers, black olives, and capers in an appealing manner.

Assemble the Deli Platter

In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over the assembled deli items.

Drizzle Dressing

Scatter fresh basil leaves over the platter as a garnish.

Garnish

Serve the deli platter with ciabatta bread on the side for guests to enjoy.

Serve

Prosciutto

Salami

Mozzarella Cheese

Balsamic Vinegar

Olive Oil

Fresh Basil

Roasted Red Peppers

Ciabatta Bread

Black Olives

Capers

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Prepare the Base

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Then, add the diced tomatoes and mix well.

Add Garlic and Tomatoes

Pour in the vegetable broth and add the dried thyme, bay leaf, salt, and pepper. Bring the soup to a boil.

Combine Broth and Seasonings

Once boiling, reduce the heat to low and let the soup simmer for about 30 minutes, allowing the flavors to meld together.

Simmer the Soup

Remove the bay leaf and stir in the chopped fresh parsley. Adjust seasoning with additional salt and pepper if needed.

Finish with Fresh Herbs

Ladle the soup into bowls and enjoy your delicious homemade soup!

Onion, diced

Carrots, chopped

Celery, chopped

Garlic, minced

Vegetable broth

Tomatoes, diced

Dried thyme

Bay leaf

Pepper

Fresh parsley, chopped

Preheat the Oven

In a large bowl, whisk together the flour, baking powder, and salt.

Mix Dry Ingredients

In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Cream Butter and Sugar

Beat in the eggs one at a time, then stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

Combine Mixtures

Gently fold in the chocolate chips into the batter.

Fold in Chocolate Chips

Pour the batter into a greased baking dish and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.

Bake

Let the baked goods cool in the pan for 10 minutes before serving.

Cool and Serve

Granulated sugar

Unsalted butter

Eggs

Baking powder

Vanilla extract

Milk

Chocolate chips

Rinse the romaine lettuce, cherry tomatoes, and cucumber under cold water. Chop the romaine into bite-sized pieces, halve the cherry tomatoes, and slice the cucumber into thin rounds.

Prepare the Vegetables

Slice the Onion

In a large mixing bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.

Combine Ingredients

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the salad ingredients and toss gently to combine.

Dress the Salad

Serve immediately as a refreshing side dish or light meal.

Romaine lettuce

Cherry tomatoes

Cucumber

Red onion

Kalamata olives

Feta cheese

Red wine vinegar

Dried oregano

Black pepper

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauce

Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften.

Add Tomatoes

Add the cooked pasta to the skillet, along with the chopped basil, salt, and pepper. Toss everything together until well combined.

Plate the pasta and sprinkle with grated Parmesan cheese before serving. Enjoy your Italian specialties!