Mortadella Focaccia Sandwich with Stracciatella
Airy focaccia filled with folded mortadella, creamy stracciatella, pistachio paste, arugula, and a restrained streak of balsamic. Rich Italian sandwich.
Arancini
Crisp, deeply golden fried rice balls with saffron rice, a savoury meat filling, and a melty mozzarella center. Classic Sicilian arancini.
Eggplant Parmesan
Breaded fried eggplant layered with bright tomato sauce, mozzarella, Parmesan, and basil, baked until bubbling. Classic, structured, and deeply flavorful.
Chicken Saltimbocca
Thin seared chicken cutlets topped with prosciutto and sage, finished in a glossy buttery white wine pan sauce. Classic Roman elegance.
Tortellini in Brodo
Small meat tortellini in a clear, golden, deeply savory beef and chicken broth, finished simply with Parmigiano-Reggiano. Classic Northern Italian comfort.
Pasta alla Norma
Glossy pasta tossed in a simple tomato basil sauce with deeply golden fried eggplant and sharp grated ricotta salata. Classic Sicilian pasta.
Pasta e Ceci
Small pasta and chickpeas in a thick, creamy brothy base with soffritto, garlic, and rosemary. Rustic Italian comfort, no cream needed.
Risotto alla Milanese
Deep golden Carnaroli rice with saffron, white wine, and a Parmigiano-Reggiano mantecatura, finished to a loose, glossy all’onda texture. No cream, classic Milanese.
Mushroom Risotto
Creamy Arborio or Carnaroli rice with browned meaty mushrooms, white wine, shallot, and Parmesan, finished to a loose, silky all’onda consistency.
