arugula, gigante beans, lemon citronette, shaved Pecorino Romano

Insalata Rughetta

fried fresh local chicken breast topped with mixed greens, cherry tomato, lemon citronnette and Grana Padano

Pollo alla Milanese

lobster, mascarpone and lemon zest filled housemade “little candies” in a basil pesto crema

Caramelle all’Astice

Zuppa Del Giorno is a fresh vegetable soup that typically includes a variety of ingredients such as onions, carrots, celery, and tomatoes, all simmered together in a broth. This version features a vibrant mix of vegetables and fresh herbs, creating a comforting and hearty soup often served as an appetizer in Italian cuisine. Here's how to make it at home.

Zuppa Del Giorno

housemade Bolognese sauce, imported rigatoni pasta

Rigatoni alla Bolognese

fried fresh local chicken breast, smoked mozzarella, imported spaghettini marinara

Pollo alla Parmigiana

spinach and buffalo mozzarella filled housemade ravioli, house “sciue sciue” sauce

Triangoli di Bufala

traditional wood oven baked Neapolitan meat lasagna, house marinara, mozzarella

Lasagna di Carne

Pasta e Fagioli

breaded fresh mozzarella, pan fried, house marinara and balsamic reduction

Mozzarella in Carrozza

mixed greens, tomato, onion, shaved carrot and Grana Padano with red wine vinaigrette

L’Insalatina Mista

wood grilled Atlantic salmon with roasted seasonal vegetables

Salmone alla Griglia

grilled local swordfish, fresh lemon, capers and butter over asparagus with roasted potatoes

Pesce Spada

San Marzano tomato, mozzarella, basil, DOP olive oil al crudo

Margherita Pizza

romaine hearts, Grana Padano, garlic crostini, housemade Caesar dressing

La Caesarona

fresh native baby clams, DOP olive oil, garlic, parsley, peperoncino, imported spaghettini pasta

Spaghettini Vongole

sauteed mixed seasonal vegetables, nut-free pesto, shaved Pecorino, imported rigatoni pasta

Rigatoni Primavera

rughetta Salad with Pecorino and Lemon Dressing

In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.

Prepare the Lemon Citronette

In a large salad bowl, combine the arugula, gigante beans, and half of the shaved Pecorino Romano.

Combine the Salad Ingredients

Drizzle the lemon citronette over the salad and gently toss to combine, ensuring the arugula and beans are evenly coated.

Dress the Salad

Top the salad with the remaining Pecorino Romano cheese and serve immediately.

Serve

Arugula

Gigante beans (canned or cooked)

Pecorino Romano cheese, shaved

Lemon juice

Olive oil

Salt

Black pepper

Pound the chicken breasts to an even thickness. Season both sides with salt and pepper.

Prepare the Chicken

Set up a breading station: Place flour in one dish, beaten eggs in another, and breadcrumbs mixed with grated Grana Padano in a third. Dredge each chicken breast in flour, dip into the eggs, and then coat with the breadcrumb mixture.

Breading the Chicken

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken breasts. Fry for about 4-5 minutes per side, until golden brown and cooked through. Remove and let drain on paper towels.

Fry the Chicken

In a small bowl, whisk together lemon juice, Dijon mustard, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified.

Prepare the Lemon Citronnette

On a plate, place a generous handful of mixed greens and top with halved cherry tomatoes. Slice the fried chicken and place on top. Drizzle with lemon citronnette and additional grated Grana Padano.

Assemble the Dish

Chicken breasts, boneless and skinless

All-purpose flour

Eggs

Breadcrumbs

Grana Padano cheese, grated

Mixed greens

Cherry tomatoes, halved

Dijon mustard

Pepper

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms. Knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Pasta Dough

In a bowl, mix together the chopped lobster meat, mascarpone cheese, lemon zest, and salt until well combined. Set aside.

Prepare the Lobster Filling

After the dough has rested, roll it out thinly using a pasta machine or rolling pin. Cut into squares or circles.

Roll Out the Dough

Place a small spoonful of the lobster filling in the center of each pasta square/circle. Fold over and seal the edges using a fork, ensuring no filling escapes.

Fill the Pasta

In a food processor, combine basil leaves, pine nuts, garlic, and salt. Pulse until coarsely chopped. With the processor running, slowly drizzle in olive oil until smooth. Stir in the grated Parmesan cheese. Add heavy cream and blend until creamy.

Make the Pesto

Bring a large pot of salted water to a boil. Add the filled pasta and cook for 3-4 minutes or until they float to the surface. Drain and set aside.

Cook the Caramelle

On a plate, create a swirl of basil pesto crema. Arrange the cooked caramelle on top and drizzle with additional pesto if desired. Serve immediately.

Plate the Dish

Lobster meat, cooked and chopped

Mascarpone cheese

Lemon zest

Fresh basil leaves

Pine nuts

Garlic, minced

Parmesan cheese, grated

Heavy cream

In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the onions are translucent.

Sauté Vegetables

Stir in minced garlic and diced tomatoes. Cook for another 3-4 minutes until the tomatoes start to break down.

Add Garlic and Tomatoes

Pour in the vegetable broth. Add dried oregano, salt, and black pepper to taste. Bring to a boil.

Add Broth and Seasonings

Reduce heat to low and let the soup simmer for about 15 minutes, allowing the flavors to meld.

Simmer the Soup

Stir in the chopped spinach and fresh basil. Cook for an additional 5 minutes until the spinach is wilted.

Add Spinach and Basil

Taste and adjust seasoning if necessary. Serve hot in bowls.

Olive Oil

Onion, chopped

Carrots, diced

Celery, diced

Vegetable Broth

Fresh Tomatoes, diced

Spinach, chopped

Dried Oregano

Black Pepper

Fresh Basil, chopped

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until the vegetables are softened.

Prepare the Bolognese Sauce

Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the ground beef and ground pork to the pan, breaking it up with a spoon. Cook until browned, about 5-7 minutes.

Pour in the red wine and allow it to simmer for about 3-4 minutes until it reduces slightly.

Stir in the crushed tomatoes, tomato paste, milk, salt, and black pepper. Reduce the heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally.

Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente.

Cook the Rigatoni

Once cooked, drain the pasta and reserve about 1 cup of the pasta cooking water.

Add the cooked rigatoni to the Bolognese sauce, mixing well to coat the pasta. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

Combine and Serve

Serve hot, topped with grated Parmesan cheese.

Rigatoni pasta

Ground beef

Ground pork

Onion, finely chopped

Carrot, finely chopped

Celery, finely chopped

Canned tomatoes, crushed

Tomato paste

Red wine

Milk

Pound the chicken breasts to an even thickness. Season with salt and black pepper.

Set up a dredging station with three plates: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, then dip in egg, and finally coat with breadcrumbs.

Dredge the Chicken

In a large skillet, heat olive oil over medium heat. Fry the chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Preheat your oven to 180°C (350°F). Place the fried chicken breasts in a baking dish, top each with marinara sauce and sliced smoked mozzarella. Bake for 10-15 minutes or until the cheese is melted and bubbly.

While the chicken is baking, cook the spaghettini according to package instructions. Drain and toss with a bit of olive oil and fresh basil.

Cook the Spaghettini

Plate the spaghettini and top with the baked chicken. Garnish with extra basil and serve immediately.

Chicken Breast

All-Purpose Flour

Smoked Mozzarella Cheese

Marinara Sauce

Spaghettini

Fresh Basil

In a mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until the dough forms.

Prepare the Dough

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

Knead the Dough

Sauté the spinach in olive oil until wilted. Let it cool, then mix with buffalo mozzarella (cubed) and a pinch of salt.

Prepare the Filling

Divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.

Place small spoonfuls of the filling on one sheet. Moisten the edges with water, then place another sheet on top and press to seal.

Fill and Shape Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float. Remove and drain.

Cook the Ravioli

Fresh spinach

Buffalo mozzarella

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add ground beef and pork, cook until browned. Stir in house marinara sauce, season with salt, black pepper, and fresh basil. Simmer for 20 minutes.

Prepare the Meat Sauce

Cook lasagna noodles according to package instructions until al dente. Drain and set aside.

Prepare the Lasagna Noodles

Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of meat sauce, followed by a layer of noodles, a layer of mozzarella cheese, and a sprinkle of parmesan cheese. Repeat the layers, finishing with a layer of meat sauce and mozzarella on top. Drizzle the beaten egg over the top layer.

Assemble the Lasagna

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Bake the Lasagna

Let the lasagna cool for 10 minutes before slicing. Serve warm, garnished with additional fresh basil if desired.

Lasagna noodles

House marinara sauce

Mozzarella cheese, shredded

Egg, beaten

Fresh basil, chopped

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

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Garlic

Add the vegetable broth, canned diced tomatoes (with their juice), cannellini beans, dried pasta, Italian seasoning, salt, and black pepper. Stir well to combine.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 15-20 minutes, or until the pasta is cooked al dente and the soup has thickened slightly.

Taste the soup and adjust the seasoning with additional salt and black pepper if needed.

Adjust Seasoning

Ladle the soup into bowls and top with grated Parmesan cheese and chopped fresh parsley before serving.

Carrot, diced

Celery stalks, diced

Vegetable broth

Canned diced tomatoes

Canned cannellini beans, drained and rinsed

Dried pasta (such as ditalini or small shells)

Italian seasoning

Parmesan cheese, grated (for serving)

Fresh parsley, chopped (for garnish)

Slice the fresh mozzarella into 1/2 inch thick slices.

Prepare the Mozzarella

Place two slices of mozzarella between two slices of bread. Press down gently to flatten slightly.

Assemble the Sandwich

Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.

Prepare the Breading Station

Dredge each sandwich in flour, then dip in the egg, and finally coat with breadcrumbs until fully covered.

Bread the Sandwiches

In a skillet, heat olive oil over medium heat. Add the breaded sandwiches and cook until golden brown on both sides, about 3-4 minutes per side.

Insalata Rughetta

Pollo Alla Milanese

Caramelle All’astice

Zuppa Del Giorno

Rigatoni Alla Bolognese

Pollo Alla Parmigiana

Triangoli Di Bufala

Lasagna Di Carne

Pasta E Fagioli

Mozzarella In Carrozza

L’insalatina Mista

Salmone Alla Griglia

Pesce Spada

Margherita Pizza

La Caesarona

Spaghettini Vongole

Rigatoni Primavera