Vito's Trattoria

Italian ice cream available in various flavors.

Gelato

Margarita

White Wine

Red Wine

Tropical cocktail with pineapple and coconut.

Pina Colada

Pasta with eggs, cheese, pancetta, and pepper.

Spaghetti Carbonara

Stuffed Mushrooms

Pasta with seasonal vegetables in a light garlic sauce.

Pasta Primavera

Creamy dessert topped with seasonal berries.

Panna Cotta

Refreshing cocktail made with rum, mint, and lime.

Mojito

Classic pizza topped with fresh mozzarella, tomatoes, and basil.

Margherita Pizza

Spaghetti with pancetta, egg, and cheese.

Pasta Carbonara

Classic Italian dessert made with coffee-soaked ladyfingers and mascarpone.

Tiramisu

Grilled bread topped with tomatoes, garlic, and basil.

Bruschetta

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

Caprese Salad

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook the Spaghetti

Once cooked, reserve about 1 cup of the pasta water, then drain the spaghetti in a colander and set aside.

Drain the Pasta

Drizzle the olive oil over the drained spaghetti and toss to coat evenly.

Add Olive Oil

In a large skillet, heat 3 tablespoons of olive oil over medium heat.

Heat the Olive Oil

Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Pour in the crushed tomatoes and stir well to combine with the garlic. Bring to a simmer.

Add Crushed Tomatoes

Add the chopped basil, salt, and black pepper to the sauce. Let it simmer for about 15-20 minutes until it thickens slightly.

Season the Sauce

Add the cooked spaghetti to the sauce in the skillet. Toss well to ensure the pasta is evenly coated. If the sauce is too thick, add some reserved pasta water to reach desired consistency.

Combine Pasta and Sauce

Sprinkle grated Parmesan cheese over the pasta and toss again to combine.

Finish with Parmesan

Serve the pasta in bowls and garnish with fresh basil leaves and shaved Parmesan cheese on top.

Garnish

Serve immediately and enjoy your delicious Vito's Trattoria spaghetti!

Enjoy

Spaghetti

Salt

Olive oil

Garlic (minced)

Crushed tomatoes

Basil (fresh, chopped)

Black pepper

Parmesan cheese (grated)

Fresh basil leaves

Parmesan cheese (shaved)

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is warm, but not boiling.

Heat Milk and Cream

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.

Mix Egg Yolks and Sugar

Slowly pour the warm milk and cream mixture into the egg yolk mixture while continuously whisking to temper the eggs.

Combine Mixtures

Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).

Cook the Mixture

Remove from heat and stir in the vanilla extract. Let the base cool to room temperature.

Add Vanilla

Divide the base into three equal parts. For the chocolate gelato, mix in the chocolate syrup. For the strawberry gelato, fold in the pureed strawberries. For the pistachio gelato, stir in the finely chopped pistachios.

Add Flavoring

Cover each flavor with plastic wrap and refrigerate for at least 2 hours or until completely chilled.

Chill the Mixture

Pour each chilled flavor into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Churn Gelato

Transfer the churned gelato to an airtight container. Freeze for at least 4 hours to firm up before serving.

Freeze the Gelato

Whole Milk

Heavy Cream

Granulated Sugar

Egg Yolks

Vanilla Extract

Chocolate Syrup

Fresh Strawberries (pureed)

Pistachios (finely chopped)

Begin by rimming the edge of the glass with lime juice. Dip the rim into a plate of salt to coat it evenly.

Prepare the Glass

In a cocktail shaker, combine the tequila, triple sec, fresh lime juice, simple syrup, and ice. Ensure there's enough ice to chill the mixture.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds to mix and chill the ingredients.

Shake the Cocktail

Strain the mixture into the prepared glass filled with fresh ice. Ensure the rim remains salted.

Strain and Serve

Garnish the drink with a lime wedge on the rim of the glass.

Tequila

Triple Sec

Fresh Lime Juice

Simple Syrup

Lime Wedge

Salt for Rimming

Wash the white grapes thoroughly to remove any dirt or pesticides. Remove the stems and place the grapes in a large fermentation vessel.

Prepare the Grapes

Crush the grapes using your hands or a grape crusher to release the juice. Make sure to leave the skins and seeds in the mixture.

Crush the Grapes

Crush the Campden tablet and mix it into the grape juice to prevent oxidation. Let the mixture sit for 24 hours.

Add Campden Tablets

After 24 hours, sprinkle the wine yeast over the top of the grape mixture. Stir gently to combine.

Add Yeast

Seal the fermentation vessel with an airlock to allow gases to escape while preventing contaminants from entering. Let it ferment in a cool, dark place for about 1-2 weeks.

Seal and Ferment

After fermentation is complete (bubbling has stopped), use a siphoning tube to transfer the wine from the fermentation vessel to clean bottles, leaving sediment behind.

Siphon the Wine

If you prefer a sweeter wine, dissolve the sugar in a small amount of the wine and add it back to the bottles.

Add Sugar (optional)

Seal the bottles with corks or caps and store them upright in a cool, dark place.

Seal the Bottles

Let the wine age for at least 3-6 months before consuming for optimal flavor.

Age the Wine

White grapes (Chardonnay, Sauvignon Blanc, or Pinot Grigio)

Wine yeast

Campden tablets (to prevent oxidation)

Sugar (if needed for sweetness)

Fermentation vessel

Airlock

Siphoning tube

Bottles

Select ripe red grapes and remove any stems or leaves. Rinse the grapes thoroughly under cold water to remove any dirt or pesticides.

Harvest and Clean the Grapes

In a clean container, crush the grapes using your hands or a wine press to release the juice. Ensure that the skins are also broken for color extraction.

Crushing the Grapes

In a fermentation vessel, combine the crushed grapes, released juice, water, sugar, and yeast. Stir well to dissolve the sugar.

Mixing Ingredients

Cover the fermentation vessel with a clean cloth and secure it with a rubber band. Allow the mixture to ferment for 7-14 days at room temperature, stirring daily.

Fermentation

After fermentation is complete, siphon the wine off the sediment into a clean vessel, leaving the sediment behind. If using oak chips, add them to the wine at this stage.

Racking the Wine

Seal the new vessel and store in a cool, dark place for at least 3 months to allow the flavors to develop. Taste periodically and add spices if desired.

Aging the Wine

Once the aging process is complete, siphon the wine into clean glass bottles, leaving some space at the top. Seal with corks or caps.

Bottling the Wine

Label the bottles with the date and type of wine. Store the bottles upright in a dark, cool place.

Labeling and Storing

Red Grapes

Water

Sugar

Yeast

Oak Chips

Spices (e.g., cinnamon, cloves)

In a blender, combine the pineapple juice, coconut cream, white rum, fresh pineapple chunks, and ice.

Blend the Ingredients

Blend on high speed until the mixture is smooth and creamy, about 30-45 seconds.

Blend Until Smooth

Pour the blended mixture into chilled cocktail glasses.

Pour into Glass

Garnish each drink with a pineapple wedge, a maraschino cherry, and sprinkle coconut flakes on top if desired.

Pineapple juice

Coconut cream

White rum

Fresh pineapple chunks

Pineapple wedge

Maraschino cherry

Coconut flakes (optional)

Bring a large pot of water to a boil. Once boiling, add the salt.

Boil Water

Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook Spaghetti

Before draining the spaghetti, reserve about 1 cup of the pasta cooking water.

Reserve Pasta Water

Drain Spaghetti

In a mixing bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined. Set aside.

Mix Eggs and Cheese

Stir in the black pepper into the egg and cheese mixture.

Add Black Pepper

In a large skillet over medium heat, add the diced pancetta. Cook until it becomes crispy, about 5-7 minutes.

Cook Pancetta

Once the pancetta is crispy, add the drained spaghetti to the skillet and toss to combine.

Combine with Spaghetti

Remove the skillet from heat. Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.

Add Sauce to Pasta

Serve immediately with extra Pecorino Romano cheese and black pepper on top, if desired.

Serve

Eggs

Pecorino Romano cheese

Pancetta

Preheat the oven to 375°F (190°C). Clean the mushrooms with a damp cloth and remove the stems. Set aside the caps and finely chop the stems.

Prepare the Mushrooms

In a large mixing bowl, combine the olive oil, salt, and black pepper. Brush the mixture onto the mushroom caps and place them on a baking sheet, gill side up.

Season the Caps

In a medium bowl, mix together the softened cream cheese, grated Parmesan cheese, chopped parsley, chopped basil, minced garlic, breadcrumbs, Italian seasoning, and red pepper flakes until well combined.

Make the Stuffing

Spoon the stuffing mixture into each mushroom cap, pressing down lightly to pack it in.

Fill the Mushrooms

Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

Bake the Stuffed Mushrooms

Remove from the oven, allow to cool for a few minutes, and serve warm as an appetizer.