Traditional Italian spumoni ice cream dessert.

Spumoni

Rich and cheesy baked lasagna, a house favorite.

Baked Lasagna

Homemade veal parmigiana, breaded and baked.

Veal Parmigiana

Classic chicken parmigiana with marinara sauce.

Chicken Parmigiana

Baked Rigatoni

Delicious mostaccioli pasta, baked to perfection.

Mostaccioli

Delicious shrimp in a garlic and butter sauce.

Shrimp Scampi

Breaded eggplant layered with marinara sauce and cheese.

Eggplant Parmigiana

Creamy chicken alfredo served over pasta.

Chicken Alfredo

In a saucepan, combine heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Heat over medium heat until sugar dissolves.

Make the Ice Cream Base

In a bowl, whisk the egg yolks. Gradually add a small amount of the warm cream mixture to the yolks while whisking constantly. This tempers the yolks.

Temper the Egg Yolks

Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Do not boil.

Combine and Heat

Remove from heat and let cool completely, then refrigerate for at least 4 hours or overnight.

Cool the Base

Once chilled, divide the ice cream base into three equal parts.

Divide the Base

In the first part, mix in cocoa powder and chocolate chips for the chocolate layer. In the second part, fold in chopped maraschino cherries and cherry juice for the cherry layer. In the third part, add crushed pistachio nuts and green food coloring for the pistachio layer.

Flavor the Layers

Churn each flavor separately in an ice cream maker according to the manufacturer's instructions.

Churn Each Layer

In a loaf pan, layer the chocolate, cherry, and pistachio ice creams. Use a spatula to smooth each layer.

Layer the Ice Cream

Cover the loaf pan with plastic wrap and freeze for at least 4 hours or until firm.

Freeze

heavy cream

whole milk

granulated sugar

vanilla extract

egg yolks

salt

In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add minced garlic and cook for another minute. Stir in marinara sauce, Italian seasoning, salt, and black pepper. Simmer for 10 minutes.

Prepare the Meat Sauce

In a mixing bowl, combine ricotta cheese, egg, half of the mozzarella cheese, grated Parmesan cheese, salt, and black pepper. Mix until well combined.

Prepare the Cheese Mixture

In a large pot of boiling salted water, cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cold water.

Boil the Noodles

Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Layer 4 lasagna noodles, followed by half of the cheese mixture, and one-third of the remaining meat sauce. Repeat layers, ending with noodles topped with the remaining meat sauce and mozzarella cheese.

Assemble the Lasagna

Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 15 minutes or until cheese is bubbly and golden.

Bake

Let the lasagna sit for 10 minutes before slicing. Serve warm.

Serve

Lasagna noodles

Ground beef

Ricotta cheese

Mozzarella cheese

Parmesan cheese

Marinara sauce

Garlic, minced

Italian seasoning

Salt

Black pepper

Preheat your oven to 375°F (190°C). Season the veal cutlets with salt and black pepper.

Prepare the Veal

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese. Dredge each veal cutlet in flour, then dip into the egg, and finally coat with the breadcrumb mixture.

Breading Process

In a large skillet, heat olive oil over medium heat. Once hot, add the breaded veal cutlets and cook for about 3-4 minutes on each side until golden brown.

Cooking the Veal

In a baking dish, spread a layer of marinara sauce on the bottom. Place the cooked veal cutlets on top, then cover each cutlet with more marinara sauce and sprinkle mozzarella cheese over them.

Assemble the Dish

Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and garnish with fresh basil before serving.

Garnish and Serve

veal cutlets

all-purpose flour

eggs

breadcrumbs

parmesan cheese

mozzarella cheese

marinara sauce

olive oil

black pepper

fresh basil

Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and black pepper.

Prepare the Chicken

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, dip it in the eggs, and then coat it with breadcrumbs.

Breading the Chicken

Heat olive oil in a large skillet over medium-high heat. Fry the breaded chicken breasts for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry the Chicken

In a baking dish, spread some marinara sauce on the bottom. Place the fried chicken breasts on top, then cover each with remaining marinara sauce, mozzarella cheese, and Parmesan cheese.

Remove from the oven, garnish with fresh basil leaves, and serve hot.

Chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Olive oil

Fresh basil leaves

Preheat the Oven

In a large pot, bring salted water to a boil. Add the rigatoni and cook until al dente, about 8-10 minutes. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.

Prepare the Sauce

Add the cooked rigatoni to the skillet with the sauce, stirring to combine thoroughly.

Combine Pasta and Sauce

Transfer the rigatoni mixture to a baking dish. Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and slightly golden on top.

Bake the Rigatoni

Remove from the oven and let cool for a few minutes before serving. Enjoy your baked rigatoni!

Rigatoni pasta

Crushed tomatoes

Dried oregano

Dried basil

In a large pot, bring salted water to a boil. Add the mostaccioli pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 10-15 minutes, allowing the flavors to meld.

Add the cooked mostaccioli to the sauce and mix well to coat the pasta evenly.

Preheat your oven to 375°F (190°C). In a large baking dish, spread half of the pasta mixture. Layer half of the mozzarella cheese on top, then add the remaining pasta mixture and top with the rest of the mozzarella cheese and all of the Parmesan cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Allow to cool for a few minutes before serving. Enjoy your delicious mostaccioli!

Mostaccioli pasta

Tomato paste

Mozzarella cheese, shredded

Parmesan cheese, grated

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

In a large skillet over medium heat, melt the butter and olive oil together. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Sauté the Garlic

Add the shrimp to the skillet. Cook for about 2-3 minutes on each side or until the shrimp are pink and opaque.

Cook the Shrimp

Pour in the white wine and lemon juice. Add red pepper flakes, salt, and black pepper. Let it simmer for 2-3 minutes to reduce slightly.

Add Wine and Seasonings

Add the cooked pasta to the skillet and toss to coat in the sauce. Stir in the chopped parsley.

Combine with Pasta

Serve immediately, garnished with additional parsley and lemon wedges if desired.

Shrimp, peeled and deveined

Butter

White wine

Lemon juice

Parsley, chopped

Red pepper flakes

Pasta (spaghetti or linguine)

Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture, then rinse and pat dry.

Prepare the Eggplant

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each eggplant slice first in flour, then in the egg, and finally in the breadcrumbs.

Bread the Eggplant

In a large skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Fry the Eggplant

In a baking dish, spread a layer of marinara sauce on the bottom. Add a layer of fried eggplant, followed by a layer of mozzarella and parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.

Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes, or until the cheese is bubbly and golden.

Let the dish cool for a few minutes before slicing. Garnish with fresh basil and serve warm.

Eggplant

Fresh basil

In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until cooked through. Remove from skillet and let rest before slicing.

Cook the Chicken

In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

Add the cooked fettuccine and sliced chicken to the skillet with the sauce. Toss until the pasta is well coated. If the sauce is too thick, add a splash of pasta water to reach desired consistency.

Combine Everything

Garnish with chopped parsley and additional Parmesan cheese if desired. Serve immediately.