Menus can be chosen based on seasonal availability of certain foods, and on your wish to taste or learn certain preparation techniques. Assistance will be given in selecting your menu of what courses are complimentary to one another.
Olive Oregano Foccacia
tomato basil foccacia
Cucuzza-Fresh Zucchini Fritters
Sesame Semolina Bread
- Fettunta – Toasted Tuscan bread which is rubbed with garlic and topped with salt, freshly ground pepper and a very good extra virgin olive oil. This can also be topped with a spread of cannellini beans combined with tomatoes/basil/ricotta (kind of like an Italian hummus).
- Bruschetta – Tomato and Basil Toasts – Marinated diced tomatoes with basil leaves, and chopped fresh garlic are spooned onto toasted crostini or sliced bread.
- Foccacia – a slightly raised flat bread topped with your choice of :
- Chopped Kalamata Olives, Oregano and Olive Oil
- Chopped fresh Rosemary and Garlic with Olive Oil
- Freshly Sliced Tomatoes and Basil leaves with Olive Oil
- Fritto Misto di Vedura – Seasonal fresh vegetables that are battered and fried
- Bagna Cauda – fresh vegetables that are dipped fondue style in a sauce of butter, olive oil and anchovies and brought to your plate on a crostini of bread.
- Caprese Tower Salad with Balsamic reduction – Slices of fresh tomatoes, and fresh mozzarella with fresh basil, and drizzled with a balsamic reduction and olive oil -(a good gluten free option)
- Crostini Toscani – A Chicken Liver topping similar to a pate, served warm and spread on toasted crostini.
- Cucuzza - Fried Zucchini Fritters - Batter- flour, parmesan, egg, garlic, ground black pepper, sliced zucchini
- Minestrone a la Genovese - A vegetable soup made with several fresh vegetables in broth with ditalini pasta with a spoonful of pesto to season the soup.
- Risotto Arancini - Risotto made into a tasty bite, stuffed with a piece of shrimp, and fried to a golden brown.
Fresh Tomato/Garlic Sauce
Fresh Pasta with Gorgonzola Walnut Sauce
Pasta with Basil Pesto Sauce
Meat Sauce for Tuscan Lasagna
Cheese Ravioli with fresh Tomato Garlic Sauce
cheese ravioli with pesto
- Fresh Pasta – with choice of Sauce
- Ragu di Carne – Sauce with meat
- Tomato and Basil Sauce
- Basil Pesto with Pine Nuts
- Gorgonzola and Walnut Sauce
- Sugo Finto – Meatless Sauce
- Garlic and Tomato Sauce
- Alfredo Sauce - Cream and Parmesan Sauce
- Brown Butter and Sage Sauce
- Puttanesca Sauce - Fresh tomato, red onion, black olive, and anchovy Sauce
- Meat - ground beef/breadcrumb/spinach/Parmesan mixture
- Cheese - ricotta/mozzarella/Parmesan cheese mixture
- Cannelloni - Pasta sheets filled with ground beef/breadcrumb/spinach/Parmesan mixture or ricotta/mozzarella/Parmesan cheese mixture, rolled covered with marinara and baked in individual ramekins.
- Risotto - Arborio Rice in broth, finished with Butter and Parmesan cheese (a good gluten free option)
- Mushroom - fresh mushrooms, garlic, onion, white wine
- Spring vegetable (available seasonally) Fresh asparagus, fresh peas, shallots, carrots
- Lemon artichoke - onion, garlic, wine, lemon juice, diced pickled artichokes, topped with sliced green onions.
Roasted Pork with marinated grapes
Pork Loin with Marinated Grapes and Wilted Spinach with Garlic and Golden Raisins
Rolled Stuffed Pork Loin with Green Beans and Roasted Red Potatoes
Beef Braciole with Florentine Green Beans
Braciole and Eggplant Parmigiana
Florentine Porkroast and Wilted Spinach with Golden Raisins
Chicken Piccatta with Fettuccine
Chicken Piccatta with Fettuccine and Lemony Garlic Broccoli
Sicilian breaded roundsteak
Arrosto di Carne Ripieno
Lemon Garlic Shrimp
- Etruscan Chicken – Braised chicken with pine nuts and golden raisins
- Arista alla Fiorentina – Florentine roasted Pork Loin - Pork loin seasoned with garlic, black pepper, salt and fresh rosemary
- Arista Marinata con Uva – Baked Pork with Grapes - Pork loin seasoned with garlic, black pepper, salt and fresh rosemary - seared then baked with a sauce of white wine and sliced grapes
- Pork Tenderloin Braciole - Pork Tenderloin stuffed with Provolone, bread crumbs and seasoning of red pepper flakes, parsley, and lemon zest, braised in Marinara sauce
- Lasagna – using Bechamel Sauce and Ragu di Carne. Will replace the pasta course, and be served with vegetable or salad.
- Beef Braciole - Round Steak rolled and stuffed with ground meat, bacon, herbs and hard cooked egg, braised in a marinara sauce.
- Beef Braciole #2 - Round steak rolled and stuffed with prosciutto, seasoned breadcrumbs, and parmesan cheese. Braised in a marinara sauce.
- Sicilian Breaded Round Steak garnished with sautéed onions and peppers - Tenderized round steak pieces, breaded, fried, then baked to finish, topped with the onions and peppers.
- Chicken Piccata -boneless pieces of chicken pan fried in olive oil, butter, white wine with a sauce of meat juices, capers and lemon juice.
- Tri-Colore Roasted Pork Loin - Pork loin that has been rolled - stuffed with provolone cheese, roasted red peppers and baby spinach. Roasted on a layer of onion alongside rosemary sprigs. Served with a sauce of wholegrain mustard, champagne vinegar, olive oil, and parmesan.
- Chicken Marsala - A chicken breast cutlet that has been pan-fried and simmered in a sauce of sweet Marsala wine, prosciutto and sliced mushrooms.
- Chicken Compagnia - Chicken breasts dredged in herbs, pan seared, then baked, covered with sautéed mushrooms and a sauce made of combined béchamel sauce, mascarpone, and white wine.
- Lemon Garlic Shrimp Shrimp that have been sauteed in butter and garlic, with a light lemon sauce
Side Dishes to be served with the protein
Prepared but uncooked Eggplant Parmigiana
Getting ready to Prepare Eggplant Parmigiana
Patate Fontina au Gratin
Eggplant Pamigiana - prepared
Lemon Garlic Broccoli
- Mellenzane Parmigiana – Eggplant Parmigiana -Eggplant slices dredged in flour and oven fried, layered with fresh mozzarella, fresh basil, and marinara sauce - baked in a casserole
- Spinaci Rifatti con l’aglio – Sauteed Spinach with Garlic
- Patate Salvia e Rosemarino – Roasted potatoes with Sage and Rosemary
- Faggiolini alla Fiorentina – Florentine Style Green Beans
- Zucchini Galette - A pastry tart filled with a cheese mixture layered with summer squash and baked as a savory pie.
- Patate Fontina au Gratin - Sliced potatoes layered in Béchamel Sauce with melted fontina cheese slices, baked as a zesty cheese flavored scalloped potato.
- Broccoli al Limone e Aglio - Lemon Garlic Broccoli - Fresh broccoli, roasted in olive oil, garlic, parmesan, and lemon zest.
Cannoli and Gelato al Vin Santo
Vin Santo Gelato and Biscotti
Panna Cotta with fresh fruit
Panna Cotta with Chocolate Sauce
Torta di Limoncello
Making Limoncello Stage One
Limoncello -Stage 2
Limoncello Cake with Mascarpone Frosting
Limoncello Cake Mascarpone Frosting 1
italian fruit salad
- Tiramisu – Coffee soaked Lady Fingers with Italian Cream
- Gelato al Vin Santo – Italian Ice Cream flavored with Vin Santo – a dessert wine
- Biscotti di Pratto – Almond Biscuits flavored with orange or lemon – your choice
- Panna Cotta – Cooked Cream gel with choice of a chocolate or a fruit topping.
- Cannoli – A crispy tube shaped shell filled with a delicious filling of ricotta cheese and sweetened whipped cream, garnished with chocolate or chopped pistachio nuts.
- Italian Fruit Salad - A fresh fruit salad of watermelon, grapes, blueberries and fresh basil, dressed with honey and red wine vinegar.
- Limoncello Cake with Mascarpone Frosting - a double layer cake infused with Limoncello and lemon, with a frosting of Mascarpone/Whipped Cream and Lemon Curd, topped with shaved white chocolate!
- Cioccolatissimo - translation - "chocolate, chocolate, chocolate" - a single layer cake made with 1/2 lb. of dark chocolate and 1/2 lb. of butter! Served with sweetened whipped cream for any true chocolate lover!