Creamy fresh burrata cheese with sweet and sour bell peppers, basil, and tomatoes

Burrata Peperonata

Roasted Bone Marrow

Tomato Sauce, Fior de Latte Mozzarella, Basil

Classica

Fried eggplant, tomato sauce, Parmigiano Reggiano cream, basil

Parmigiana

Arugula, endive, radicchio, cherry tomatoes and parmesan

Pasta Beach Tre Colore

Lamb lettuce, baby romaine, marinated shrimp, fresh raspberries, raspberry vinegar dressing, homemade breadcrumbs

Fresca

Roasted scallops, served with garlic potato purée, sautéed king oyster mushrooms, bok choy, red pepper flakes

Scallops Aglio e Olio*

Focaccia Rosemarino

Citrus sauce, parmesan and pecorino cheese fondue and mint

Roasted Artichoke

Fried rice croquette, filled with meat ragù and fior de latte mozzarella, topped with Pecorino Romano cream

Suppli

Calamari

Estiva

Baby romana, marinated tomatoes, cucumbers, homemade croutons, apple vinegar dressing

Pomodoro e Cetriolo

Marinated tomatoes, eggplant, asparagus, fior di latte mozzarella

Vegetariana

Endive, radicchio, baby romana, roasted chicken

Pollo e Senape

Zuppa del Giorno

Focaccia, capocollo, confit tomatoes, goat cheese

Capocollo

Focaccia, prosciutto San Daniele, marinated tomatoes, smoked buffalo mozzarella

Prosciutto e Pomodori

Gorgonzola, Parmigiano Reggiano, taleggio, smoked buffalo mozzarella

Quattro Formaggi

Tomato sauce, anchovies, capers, taggiasca olives, EVOO, oregano

Puttanesca

Tomato sauce, pepperoni, fior di latte mozzarella, Parmigiano Reggiano

Pepperoni

Guanciale, gorgonzola, fried brussels sprouts, spicy honey

Guanciale e Brussels Sprouts

Prosciutto San Daniele, pesto, confit tomatoes, mozzarella, olives

Prosciutto e Pesto

Tomato sauce, fior de latte mozzarella, basil

Margherita "Classica"

Preheat oven to 230°C (450°F). Core and quarter the bell peppers, remove seeds and membranes. Place cut peppers skin-side up on a rimmed baking sheet lined with foil. Drizzle 1 tablespoon olive oil and toss to coat. Roast until skins are blistered and charred in spots, about 18–22 minutes, turning once halfway through.

Prep and roast peppers

Remove tray from oven and immediately transfer peppers to a large bowl. Cover tightly with plastic wrap or a plate and let steam for 10 minutes. When cool enough to handle, peel off skins and slice peppers into 1/2-inch strips. Discard tough skins and any excess seeds.

Steam and peel peppers

In a large skillet over medium heat, warm remaining 2 tablespoons olive oil. Add thinly sliced onion and a pinch of salt; cook, stirring occasionally, until translucent and just beginning to caramelize, about 8–10 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Cook onion and garlic

Stir in tomato paste and cook 1 minute. Add sliced roasted peppers to the skillet, pour in white wine and sherry vinegar, then sprinkle sugar, salt, and black pepper. Reduce heat to low and simmer gently, stirring occasionally, until flavors meld and liquid thickens slightly, 6–8 minutes. Taste and adjust seasoning.

Build the peperonata

Remove from heat, stir in chiffonade of basil leaves, and let peperonata cool slightly. Keep warm or bring to room temperature before serving.

Finish with basil

Arrange burrata balls on a shallow serving platter or individual plates. Scatter halved tomatoes around and on top of the burrata.

Spoon warm or room-temperature peperonata over and around the burrata, letting some of the peppers drape over the cheese so the creamy center will mingle with the pepper mixture.

Drizzle 1 tablespoon finishing olive oil over the burrata and tomatoes. Sprinkle sea salt flakes and freshly cracked black pepper to taste. Tuck small basil leaves around the cheese for aroma and color. If desired, grate a little lemon zest over the top to brighten flavors.

Serve immediately with toasted rustic bread or crostini so guests can tear the burrata and scoop peperonata onto slices. Provide extra vinegar or olive oil at the table if desired.

Leftovers: store peperonata separately in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving. Burrata is best enjoyed fresh same day.

red bell pepper

yellow bell pepper

orange bell pepper

extra-virgin olive oil

small yellow onion

garlic cloves, minced

tomato paste

sherry vinegar

white wine (or dry vermouth)

granulated sugar

salt

black pepper, freshly ground

fresh basil leaves, chiffonade

fresh burrata cheese

heirloom or cherry tomatoes, halved

extra-virgin olive oil (finish)

sea salt flakes

fresh basil leaves, small

toasted rustic bread or crostini

freshly cracked black pepper

lemon zest (optional)

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with foil for easy cleanup, then place a wire rack on top so bones sit elevated. Pat marrow bones dry with paper towels.

Preheat and prepare bones

Season bones: brush the exposed marrow and cut sides lightly with neutral oil, then season with kosher salt and freshly ground black pepper. Arrange bones marrow-side up on the wire rack so heat circulates evenly.

Roast: transfer to the preheated oven and roast for 15–20 minutes, until the marrow is bubbling at the edges, has softened but still holds a slight shape (do not overcook — marrow should be soft and spreadable, not melted away).

Rest briefly: remove bones from oven and let rest 2–3 minutes — marrow will firm slightly and be easier to spoon out.

While the bones roast, make the emulsion-style gremolata. Combine parsley leaves, cilantro (if using), lemon zest, orange zest, garlic clove, and capers in a small food processor or blender.

Prepare gremolata

Pulse briefly until herbs are finely chopped but still bright (avoid pureeing into a paste — you want a coarse, emulsified texture).

With the motor running, drizzle in the extra-virgin olive oil slowly to form an emulsion around the herbs. Add red wine vinegar and Dijon mustard, pulse once to combine.

Season the emulsion with sea salt and freshly ground black pepper to taste. Taste and adjust acidity or salt as needed. The result should be a bright, loose emulsion that will contrast the richness of the marrow.

If the emulsion seems too thick, thin with up to 1 teaspoon water or more olive oil, 1 tsp at a time, until spoonable.

Toast bread: while marrow roasts, toast baguette slices under broiler or on a grill until crisp and golden on both sides. Rub each warm toast lightly with a cut garlic clove if desired.

Assemble: spoon warm roasted marrow into shallow dishes (or leave in bones) and top each portion with 1–2 teaspoons of the herb-citrus emulsion. The acidity and herbs will cut the fat and add brightness.

Serve immediately with toasted bread, cornichons or pickles on the side, and lemon wedges for squeezing. Recommend guests spread marrow on toast, add a touch more gremolata, and finish with a squeeze of lemon if desired.

Storage note: leftover marrow can be refrigerated in an airtight container for up to 2 days. Gremolata stores up to 3 days refrigerated; re-whisk before serving.

beef marrow bones (cut lengthwise or into 2-3" segments)

kosher salt

freshly ground black pepper

neutral oil (vegetable or grapeseed), for rubbing

flat-leaf parsley leaves, packed

fresh cilantro leaves (optional, for brightness)

lemon zest (finely grated, from about 1 large lemon)

orange zest (finely grated, optional)

garlic cloves, peeled

capers, rinsed and drained

red wine vinegar

Dijon mustard

sea salt

thinly sliced baguette or grilled sourdough rounds

cornichons or pickled shallots

fresh lemon wedges

In a large bowl, combine cold water with the sugar/honey and sprinkle the active dry yeast over the surface. Let sit 5–7 minutes until slightly foamy.

Mix yeast and hydrate

Whisk together the strong bread flour, rice flour and sea salt in a separate bowl so the salt is distributed evenly.

Combine flours and salt

Pour the flour mixture into the bowl with the yeast mixture, add 1 tablespoon olive oil and stir with a wooden spoon until a shaggy dough forms. The dough should be slightly sticky but manageable; if too dry, add up to 2 tablespoons more cold water.

Form dough

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Shape into a ball, coat lightly with oil, place in a bowl, cover tightly with plastic wrap or a damp towel and refrigerate for at least 12 hours and up to 48 hours for best flavor and texture.

Knead and rest

When ready to bake, remove the dough from the refrigerator 1–2 hours before shaping to warm slightly. Divide into two equal pieces. On a well-floured surface, gently press and stretch each piece into an oblong/oval pinsa shape about 9–11 inches long and roughly 1/4–1/2 inch thick, leaving a slightly thicker rim. Avoid vigorous handling to preserve air pockets.

Bring to room temperature and shape

Preheat your oven as hot as it will go (500–550°F / 260–290°C). If using a pizza stone or steel, place it on the middle rack and allow at least 45 minutes to preheat. If using a baking sheet, preheat it as well or use an inverted sheet dusted with cornmeal/rice flour.

Preheat oven

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add the smashed garlic and cook 30–45 seconds until fragrant but not browned. Add the crushed San Marzano tomatoes, dried oregano, sea salt and black pepper. Stir to combine.

Sauté garlic and reduce

Bring the sauce to a gentle simmer. Reduce heat to low and cook, uncovered, 10–12 minutes to slightly thicken and concentrate the flavor. Remove and discard the garlic clove. Taste and adjust seasoning if necessary. Keep warm until assembly.

Simmer

Lightly dust a pizza peel or inverted baking sheet with cornmeal or rice flour. Transfer one stretched pinsa dough to the peel. Spread a thin layer (about 3–4 tablespoons) of the warm tomato sauce evenly over the surface, leaving the rim free. Distribute half of the torn fior di latte pieces evenly over the sauce (do not overload).

Assemble pinsa

Slide the pinsa onto the preheated stone or baking surface. Bake for 6–9 minutes until the crust is puffed, golden and slightly blistered and the cheese is melted and starting to brown in spots. Ovens vary — watch closely and remove when done.

Bake

Remove pinsa from oven. Immediately scatter fresh basil leaves over the hot pinsa, drizzle with a little extra-virgin olive oil (about 1/2 tablespoon), and sprinkle a pinch of fine sea salt. Let rest 1–2 minutes, slice, and serve. Repeat assembly and baking with the second dough piece.

Finish and serve

strong bread flour (or 00 if available)

fine rice flour

cold water

active dry yeast

olive oil

sugar (or honey)

San Marzano canned tomatoes (crushed by hand)

garlic (peeled, smashed)

dried oregano

black pepper

Fior di latte mozzarella (drained, torn)

fresh basil leaves

extra-virgin olive oil (for finishing)

fine sea salt (to finish)

cornmeal or rice flour (for dusting)

Preheat oven to 250°C (475°F) with a pizza stone or heavy baking sheet inside. If using store-bought pinsa/pizza dough, shape it into a roughly oval pinse shape on a piece of parchment. Brush the top lightly with 2 tbs olive oil. Bake the dough for 6–8 minutes until just set and very lightly golden. Remove and set aside.

Slice the eggplant into 1/3-inch (8 mm) rounds. Lay slices on paper towels or a rack, sprinkle both sides with 1 tsp salt, and let sit 20–30 minutes to draw out moisture and any bitterness. Pat slices dry with paper towels.

Prepare eggplant

Set up three shallow bowls: flour, beaten eggs, and breadcrumbs. Dredge each eggplant slice in flour (shake off excess), dip in egg, then press into breadcrumbs to coat. Place on a wire rack while heating oil.

Bread the eggplant

Heat vegetable oil in a wide skillet to 170–180°C (340–355°F). Fry eggplant slices in batches 2–3 minutes per side until golden and tender. Drain on paper towels and season lightly with salt while hot. Keep warm in a single layer on a rack; avoid stacking to maintain crispness.

In a saucepan, heat 1 tbs extra-virgin olive oil over medium heat. Add smashed garlic and cook 30–45 seconds until fragrant without browning. Add crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar if desired. Simmer gently 12–15 minutes to thicken slightly. Remove and discard garlic, stir in chiffonade basil leaves and keep warm.

In a small saucepan over low heat, warm 1 cup heavy cream until it just begins to steam (do not boil). Gradually whisk in 100 g finely grated Parmigiano Reggiano until melted and smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper. If the cream is too thin, mix 1 tsp cornstarch with 1 tbs cold water and whisk into the warm cream; simmer 1–2 minutes until thicker. Keep warm, stirring occasionally.

Place the baked pinsa crust on a serving board or baking sheet. Spoon a thin layer (about 1/3 cup) of warm tomato sauce across the surface, leaving a small border. Arrange fried eggplant slices in an even single layer over the sauce to cover the pinsa.

Drizzle the Parmigiano Reggiano cream over the eggplant in an even pattern (about 3–4 tbs), then return the assembled pinsa to the oven for 2–3 minutes at 250°C (475°F) just to warm through and meld flavors—do not brown aggressively.

Remove from oven, garnish with fresh basil leaves, scatter 20 g Parmigiano shavings, and finish with 1 tbs olive oil drizzled over top. Slice and serve immediately.

pinsa or pizza dough (store-bought or homemade)

olive oil (for brushing)

eggplant (large)

salt (to draw moisture)

all-purpose flour (for dredging)

eggs (beaten)

breadcrumbs (fine)

vegetable oil (for frying)

garlic (cloves, smashed)

canned San Marzano tomatoes (crushed)

sugar (optional, to balance acidity)

fresh basil (chiffonade)

heavy cream

Parmigiano Reggiano (finely grated)

cornstarch (slurry, optional for thickening)

extra Parmigiano Reggiano (shavings)

olive oil (for drizzling)

Bring a large pot of salted water to a rolling boil. Add 8 oz short pasta and cook until al dente according to package instructions (usually 8–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and immediately rinse briefly under cool running water only if you want to stop cooking and cool the pasta for a chilled salad; otherwise drain and proceed while warm.

Boil pasta

If serving warm: toss hot pasta with a tablespoon of olive oil to prevent sticking and allow it to cool slightly before combining with greens so they don't wilt excessively.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp minced garlic (optional), 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust acidity or seasoning — add up to 1 tbs more olive oil or 1/2 tsp more lemon if too sharp. If you reserved pasta water and dressing seems thick, whisk in 1–2 tbs reserved pasta water to loosen.

Make vinaigrette

In a large mixing bowl combine 3 cups arugula, 1 cup thinly sliced endive, 1 cup thinly sliced radicchio, 1 cup halved cherry tomatoes and torn basil leaves. Add the warm or cooled cooked pasta to the bowl.

Combine salad components

Pour about two-thirds of the vinaigrette over the salad and pasta and toss gently to coat all ingredients evenly. If the salad seems dry, add more dressing a tablespoon at a time. Use up to 2 tbs reserved pasta water to help dressing cling to the pasta and greens where needed.

Dress and toss

Fold in 3/4 cup freshly grated Parmesan, then taste and adjust seasoning with additional salt, pepper or lemon juice as desired. Transfer to a serving bowl or platter and finish with Parmesan shavings, 2 tbs toasted pine nuts or chopped walnuts (optional) and a light sprinkle of red pepper flakes if using.

Add cheese & finish

Serve immediately while pasta is warm or chill in the refrigerator for 20–30 minutes for a cooler pasta salad. Leftovers keep covered in the refrigerator for up to 2 days; toss again before serving.

arugula (baby or mixed)

endive (Belgian or curly), thinly sliced

radicchio, core removed and thinly sliced

cherry tomatoes, halved

fresh basil leaves, torn

short pasta (penne, fusilli or farfalle)

Parmesan cheese, freshly grated (plus some shavings to finish)

fresh lemon juice

white wine vinegar

honey or sugar

garlic, minced (optional)

toasted pine nuts or chopped walnuts (optional)

red pepper flakes (optional)

In a small bowl whisk together 2 tbs extra‑virgin olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using) until emulsified.

Burrata Peperonata

Roasted Bone Marrow

Classica

Parmigiana

Pasta Beach Tre Colore

Fresca

Scallops Aglio E Olio*

Focaccia Rosemarino

Roasted Artichoke

Suppli

Calamari

Estiva

Pomodoro E Cetriolo

Vegetariana

Pollo E Senape

Zuppa Del Giorno

Capocollo

Prosciutto E Pomodori

Quattro Formaggi

Puttanesca

Pepperoni

Guanciale E Brussels Sprouts

Prosciutto E Pesto

Margherita "classica"