Established 1926

Suncy Caff

Suray Caff

Sunny Italy

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

Caprese Salad

Mineral Water

Lemonade

Coke

Crispy pastry filled with sweet ricotta cheese and chocolate chips.

Cannoli

Freshly baked knots tossed in garlic butter and herbs.

Garlic Knots

Tropical cocktail with rum, coconut cream, and pineapple juice.

Pina Colada

Refreshing cocktail with rum, mint, lime, and soda.

Mojito

Chicken Tenders

Ice Cream

Mini Meatballs

Cheese Pizza

Spaghetti with Marinara Sauce

Gelato

Classic Italian dessert with coffee and mascarpone.

Tiramisu

Classic pizza with tomatoes, mozzarella, and fresh basil.

Margherita Pizza

Spaghetti with creamy sauce, pancetta, and parmesan.

Spaghetti Carbonara

Garlic Bread

Grilled bread topped with fresh tomatoes, garlic, basil, and olive oil.

Bruschetta

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, beat the eggs gently, gradually incorporating the flour from the edges of the well until a dough forms.

Make the Pasta Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Knead the Dough

After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin. Cut into your desired shape (fettuccine, tagliatelle, etc.).

Roll Out the Pasta

In a large saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Cook the Garlic

Add the crushed tomatoes, fresh basil, oregano, salt, and black pepper. Stir well and let simmer for 20-25 minutes, allowing the flavors to meld.

Simmer the Sauce

In a large pot of salted boiling water, cook the fresh pasta for 2-4 minutes or until al dente. Drain and reserve a bit of the pasta water.

Cook the Pasta

Add the cooked pasta to the sauce, tossing gently to combine. If the sauce is too thick, add a splash of reserved pasta water to achieve desired consistency.

Mix with Sauce

Plate the pasta and top with grated Parmesan cheese and fresh basil leaves. Serve immediately.

Serve

All-purpose flour

Eggs

Salt

Olive oil

Garlic, minced

Crushed tomatoes

Basil, fresh

Oregano, dried

Black pepper

Parmesan cheese, grated

Fresh basil leaves

In a coffee maker or French press, combine 2 tablespoons of ground coffee with 240 ml of water. Brew according to the coffee maker's instructions or steep for about 4 minutes if using a French press.

Brew the Coffee

Once the coffee is brewed, add 1 teaspoon of vanilla extract, 1 tablespoon of sugar, and 1 teaspoon of cinnamon. Stir well until the sugar is dissolved and the flavors are evenly mixed.

Add Flavorings

Pour the flavored coffee into a mug. Top with 1 cup of whipped cream, then sprinkle with 2 tablespoons of chocolate shavings. Drizzle caramel sauce over the top to taste.

Serve with Toppings

Ground Coffee

Water

Vanilla Extract

Sugar

Cinnamon

Whipped Cream

Chocolate Shavings

Caramel Sauce

Using an espresso machine, brew 2 shots of espresso. Make sure the espresso is strong and aromatic.

Brew Espresso

In a small saucepan, heat 1 cup of milk over medium heat until it is steaming but not boiling. Stir occasionally to prevent scalding.

Heat Milk

In a large mug, combine the brewed espresso, warmed milk, sugar, and vanilla extract. Stir well until the sugar dissolves completely.

Combine Ingredients

Top the coffee mixture with 1/2 cup of whipped cream, making sure it covers the surface completely.

Add Whipped Cream

Sprinkle 1 teaspoon of cocoa powder over the whipped cream for an added chocolate flavor.

Dust with Cocoa Powder

Drizzle 1 tablespoon of chocolate syrup over the whipped cream and cocoa powder for a sweet finish.

Drizzle Chocolate Syrup

Sprinkle 2 tablespoons of chocolate shavings on top of the whipped cream for a decorative and tasty garnish.

Add Chocolate Shavings

Espresso

Milk

Cocoa Powder

Chocolate Syrup

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the halved cherry tomatoes, salt, and black pepper. Cook until the tomatoes begin to soften and release their juices, about 5-7 minutes.

Make the Sauce

Add the drained pasta to the skillet with the sauce. Toss everything together, adding reserved pasta water a little at a time until desired sauce consistency is reached. Stir in the chopped fresh basil and mix well.

Combine Pasta and Sauce

Plate the pasta and top with grated Parmesan cheese and a drizzle of extra virgin olive oil. Garnish with fresh basil leaves for a vibrant presentation.

Pasta (spaghetti or fettuccine)

Garlic (minced)

Cherry tomatoes (halved)

Fresh basil (chopped)

Parmesan cheese (grated)

Extra virgin olive oil

Begin by gathering all the ingredients and preparing them for assembly.

Prepare the Ingredients

Cut the fresh mozzarella into 1/4 inch thick slices and set aside.

Slice the Mozzarella

Wash the ripe tomatoes and slice them into 1/4 inch thick slices. Set aside.

Slice the Tomatoes

Rinse the fresh basil leaves under cold water and gently pat them dry with a paper towel.

Prepare the Basil

On a serving platter, alternate layers of sliced mozzarella and tomatoes. Tuck fresh basil leaves between the layers.

Assemble the Salad

Drizzle the balsamic glaze and extra virgin olive oil over the assembled salad.

Dress the Salad

Sprinkle the salad with salt and freshly ground black pepper to taste.

Season

Serve immediately as a fresh appetizer or side dish.

Fresh mozzarella

Ripe tomatoes

Balsamic glaze

Freshly ground black pepper

Place the mineral water in the refrigerator for at least 30 minutes before serving to ensure it is cold.

Chill the Mineral Water

If desired, wash the fresh mint leaves and slice the cucumber. Squeeze the juice from the lemon.

Prepare Flavor Enhancers (Optional)

Pour the chilled mineral water into a glass. If using, add the lemon juice, mint leaves, and cucumber slices to enhance the flavor.

Serve the Mineral Water

Garnish with additional mint leaves or a lemon slice on the rim of the glass for a refreshing presentation.

Garnish (Optional)

Lemon Juice

Fresh Mint Leaves

Cucumber Slices

Cut the 4 fresh lemons in half and use a citrus juicer to extract the juice. Strain the juice through a fine mesh sieve to remove any seeds and pulp, collecting the liquid in a measuring cup.

Juicing the Lemons

In a large pitcher, combine the freshly squeezed lemon juice and 1 cup of granulated sugar. Stir well until the sugar is completely dissolved.

Mixing the Base

Pour in 4 cups of cold water into the pitcher with the lemon-sugar mixture. Stir thoroughly to ensure that everything is well mixed and the flavors are combined.

Adding Water

Add 2 cups of ice cubes to the pitcher to chill the lemonade or refrigerate for at least 30 minutes before serving.

Chilling the Lemonade

Before serving, garnish each glass of lemonade with a slice of lemon and a few mint leaves for an added touch of freshness.

Garnishing the Lemonade

Serve the lemonade in chilled glasses over ice and enjoy the refreshing taste on a hot day!

Enjoying the Lemonade

Fresh Lemons

Granulated Sugar

Ice Cubes

Lemon Slices

Mint Leaves

In a large glass or pitcher, combine the Coca-Cola syrup with the carbonated water. Stir gently to mix without losing too much carbonation.

Add ice cubes to individual serving glasses. Pour the mixed Coca-Cola drink over the ice until the glass is filled.

Chill and Serve

If desired, garnish each drink with a lime wedge on the rim of the glass and a few mint leaves for added freshness.

Add Optional Garnishes

Coca-Cola syrup

Carbonated water

Ice cubes

Lime wedges

Mint leaves

In a large mixing bowl, combine the flour, sugar, cocoa powder, and salt. Mix well.

Prepare the Dough

Make a well in the center of the dry mixture and add the egg yolks, white wine or vinegar, and melted butter. Mix until a dough forms.

Add the Wet Ingredients

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.

After resting, roll out the dough to about 1/8 inch thickness. Cut into circles of approximately 4 inches in diameter.

Roll Out the Dough

Heat oil in a deep frying pan over medium heat. Wrap each dough circle around a cannoli tube and secure the edges with a little water. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.

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 mini chocolate chips until evenly distributed throughout the filling.

Add Chocolate Chips

Using a piping bag or a spoon, fill each cooled cannoli shell with the ricotta filling, ensuring they are generously filled.

Fill the Cannoli

Dust the filled cannoli with powdered sugar before serving for an elegant touch.

Granulated sugar

Unsweetened cocoa powder

Egg yolks

White wine or vinegar

Butter, melted

Oil for frying

Ricotta cheese

Powdered sugar

Vanilla extract

Mini chocolate chips

In a small bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let it sit for 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, combine flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Stir until combined.

Mix the Dough

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

Place the dough in a 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 the Oven

Punch down the risen dough and turn it out onto a floured surface. Divide the dough into 12 equal pieces. Roll each piece into a rope about 10 inches long, then tie it into a knot.

Shape the Knots

Place the knots on a greased baking sheet, spacing them about 2 inches apart.

Arrange on Baking Sheet

Cover the knots with a damp cloth and let them rise for another 20-30 minutes.

Second Rise

Bake the knots in the preheated oven for 15-20 minutes, or until golden brown.