Prosciutto di Parma, Salame, Sopressata, Assorted Cheese Chef's Selection, Assorted Italian Olives & Sun-dried Tomatoes

Tagliere Misto

Minestrone alla Toscana, Insalata Cesare*, Insalata Volare, Roasted Beets & Kale Salad, Caprese con Bufala Mozzarella

Zuppa e Insalate

Bruschetta Italiano, Volare Signature Insalata di Mare, and Carpaccio di Manzo

Antipasti Freddi

Various pizzas including Bufalina, Margherita, Tartufo, and 4 Stagioni

Pizza

Includes Vongole al Forno, Salsiccia e Peperoni, Grigliata Mista, and Fritto di Calamari

Antipasti Caldi

Risotti

Polpette, Salsiccia, Petto di Pollo, Gamberoni, Spinaci, Rapini

Contorni

Slice the cheeses and meats into bite-sized pieces or thin slices. Arrange them separately on a large serving board.

Prepare the Ingredients

On a large wooden or marble platter, begin by placing the prosciutto, salame, and sopressata in groups. Next, add the assorted cheeses around the meats.

Arrange the Charcuterie Board

Place the assorted Italian olives and sun-dried tomatoes in small bowls or directly on the board to fill any gaps.

Add Olives and Sun-dried Tomatoes

Finish by scattering fresh basil leaves over the board and drizzling balsamic glaze on top. Serve with crackers or breadsticks on the side.

Garnish and Serve

Prosciutto di Parma

Salame

Sopressata

Assorted Cheese (e.g., Parmigiano Reggiano, Gorgonzola, Pecorino)

Assorted Italian Olives (e.g., Kalamata, Castelvetrano)

Sun-dried Tomatoes

Fresh Basil Leaves

Balsamic Glaze

Crackers or Breadsticks

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking until softened (about 5-7 minutes).

Prepare the base

Stir in the minced garlic, zucchini, and green beans, and cook for another 5 minutes.

Add garlic and vegetables

Pour in the vegetable broth and add the canned tomatoes. Bring to a boil.

Add broth and tomatoes

Season with salt, black pepper, and simmer for 15 minutes.

Season and simmer

Add the pasta and cook according to package instructions until al dente.

Cook pasta

Finish with basil

In a large bowl, combine the romaine lettuce, Parmesan cheese, croutons, and Caesar dressing.

Combine ingredients

Toss everything together until well coated and serve immediately.

Toss and serve

In a salad bowl, combine mixed greens, cherry tomatoes, red onion, and feta cheese.

Mix the salad

Drizzle with balsamic vinaigrette, toss gently, and serve.

Dress and serve

In a large bowl, combine roasted beets, chopped kale, goat cheese, and toasted walnuts.

Prepare the salad

In a small bowl, whisk together olive oil, apple cider vinegar, salt, and black pepper. Drizzle over the salad and toss to combine.

Dress the salad

On a serving platter, alternate slices of fresh mozzarella and tomatoes. Tuck fresh basil leaves in between.

Layer the ingredients

Drizzle with olive oil and balsamic reduction. Sprinkle with salt and black pepper before serving.

Drizzle and season

Olive oil

Onion, chopped

Carrots, diced

Celery, diced

Garlic cloves, minced

Zucchini, diced

Green beans, chopped

Canned diced tomatoes

Vegetable broth

Fresh basil, chopped

Salt

Black pepper

Pasta (small shape)

Romaine lettuce, chopped

Parmesan cheese, grated

Croutons

Caesar dressing

Mixed greens

Cherry tomatoes, halved

Red onion, thinly sliced

Feta cheese, crumbled

Balsamic vinaigrette

Beets, roasted and diced

Kale, chopped

Goat cheese, crumbled

Walnuts, toasted

Apple cider vinegar

Fresh mozzarella, sliced

Tomatoes, sliced

Fresh basil leaves

Balsamic reduction

Dice the ripe tomatoes and chop the fresh basil leaves. Mince the garlic cloves.

Prepare the toppings

In a bowl, combine the diced tomatoes, basil, minced garlic, olive oil, salt, and black pepper. Mix well and set aside to marinate.

Mix the topping

Slice the baguette into 1/2 inch thick slices. Toast them in the oven or on a grill until golden brown.

Toast the bread

Top each toasted slice of baguette with the tomato mixture and serve immediately.

Assemble

Cook the mixed seafood in boiling salted water for 3-4 minutes, then drain and let cool.

Prepare the seafood

In a bowl, combine lemon juice, olive oil, minced garlic, salt, and black pepper.

Make the dressing

In a large bowl, mix the cooled seafood with chopped parsley and drizzle with the dressing. Toss gently to combine.

Toss the salad

Refrigerate the salad for 30 minutes before serving for best flavor.

Chill and serve

Freeze the beef tenderloin for about 30 minutes to make slicing easier. Slice it thinly against the grain.

Prepare the beef

Lay the beef slices on a serving platter, slightly overlapping.

Arrange on a platter

Top with arugula, shaved Parmesan, capers, olive oil, lemon juice, salt, and black pepper.

Add toppings

Serve

Baguette

Ripe tomatoes

Garlic clove

Extra virgin olive oil

Mixed seafood (shrimp, calamari, mussels)

Lemon juice

Fresh parsley, chopped

Garlic, minced

Beef tenderloin

Arugula

Parmesan cheese, shaved

Capers

In a large bowl, dissolve sugar in warm water and add yeast. Let it sit for 5 minutes until frothy. Add flour, salt, and olive oil. Mix until a dough forms.

Prepare the Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.

Knead the Dough

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.

Preheat the Oven

Punch down the risen dough, divide it into four equal portions. Roll each portion into a round shape on a floured surface.

Shape the Pizza

Spread tomato sauce evenly on each pizza base. For Bufalina, add mozzarella and basil. For Margherita, add mozzarella and basil. For Tartufo, add mushrooms and drizzle with truffle oil. For 4 Stagioni, divide the pizza into quarters, topping each with artichokes, olives, mushrooms, and mozzarella.

Add Toppings

Transfer pizzas to the oven or onto the pizza stone. Bake for 10-12 minutes until the crust is golden and cheese is bubbly.

Bake

Remove pizzas from the oven, let cool for a minute, slice, and serve hot with grated Parmesan on top.

All-purpose flour

Active dry yeast

Warm water

Sugar

Tomato sauce

Fresh mozzarella cheese

Truffle oil

Mushrooms, sliced

Artichoke hearts, quartered

Black olives

Preheat the oven to 400°F (200°C). Clean the clams thoroughly under cold water and place them in a baking dish.

Prepare the clams

In a bowl, combine garlic, parsley, bread crumbs, olive oil, and lemon juice. Mix well.

Make the topping

Spoon the mixture over the clams and bake for 15-20 minutes until the clams open and are golden.

Top and bake

In a skillet over medium heat, cook the Italian sausage until browned. Remove and slice.

Cook the sausage

In the same skillet, add olive oil, bell peppers, and onion. Sauté until soft.

Sauté the vegetables

Add the sliced sausage back to the skillet, season with salt and black pepper, and mix well.

Combine and serve

In a bowl, mix olive oil, rosemary, salt, and black pepper. Add mixed meats and marinate for at least 30 minutes.

Marinate the meats

Preheat the grill and cook the marinated meats until done, approximately 15-20 minutes per side.

Grill the meats

Slice the meats and serve warm with a side of vegetables.

Slice and serve

In a bowl, mix flour, cornstarch, salt, and black pepper.

Prepare the batter

Dredge the calamari in the flour mixture until well coated.

Coat the calamari

Heat vegetable oil in a deep pan to 350°F (175°C) and fry the calamari until golden brown, about 2-3 minutes.

Fry the calamari

Remove from oil, drain on paper towels, and serve with lemon wedges.

fresh clams

garlic, minced

parsley, chopped

bread crumbs

olive oil

lemon juice

Italian sausage

bell peppers, sliced

onion, sliced

salt

black pepper

mixed meats (chicken, pork, beef)

rosemary, chopped

calamari, cleaned and sliced

flour

cornstarch

vegetable oil (for frying)

lemon wedges (for serving)

In a saucepan, heat the vegetable broth and keep it warm over low heat.

Prepare the Broth

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Sauté the Aromatics

Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.

Toast the Rice

Pour in one ladle of warm vegetable broth and stir continuously until it is absorbed. Continue adding the broth one ladle at a time, stirring frequently, until the rice is creamy and al dente (about 18-20 minutes).

Add the Broth Gradually

Once the rice is cooked, remove from heat and stir in the butter, grated Parmesan cheese, chopped parsley, and season with salt and black pepper to taste.

Finish the Risotto

Serve hot, garnished with additional Parmesan cheese and parsley if desired.