Spaghetti alle Vongole
Fresh clams in a light olive-oil, white wine, and garlic emulsion with parsley and lemon zest, tossed with al dente spaghetti. Classic Italian white clam pasta.
Gnocchi alla Sorrentina
Soft potato gnocchi baked in a bright tomato basil sauce with melted mozzarella, Parmesan, and bubbling browned cheese on top. Classic Neapolitan comfort food.
Pasta al Forno
Rigatoni or penne in a rich beef and pork tomato sauce with melted mozzarella and a browned cheesy top. Baked until bubbling with crisp edges.
Spaghetti alla Nerano
Fried zucchini rounds tossed with spaghetti in a glossy, emulsified Pecorino Romano sauce, finished with black pepper and fresh basil. Classic Neapolitan pasta, no cream.
Baked Ziti
Ziti tossed in a rich beef and pork tomato sauce, layered with creamy ricotta pockets, mozzarella, and Parmesan, baked until bubbling and browned.
Focaccia Pizza with Tomato and Mozzarella
A thick, airy focaccia-style pizza with a crisp, olive-oil-rich bottom, soft cloud-like interior, thick tomato sauce, melted mozzarella, and fresh basil.
Garlic Knots
Soft, bun-size homemade garlic knots baked golden and coated hot in garlicky butter with parsley and Parmesan. Glossy, soft, and bread-like.
Stromboli with Pepperoni and Cheese
Pizza dough rolled tightly around pepperoni, low-moisture mozzarella, thick tomato sauce, and Parmesan, baked until deeply golden and crisp. Sliced thick and served warm.
Calzone with Ricotta and Mozzarella
Golden baked calzones filled with creamy ricotta, melted mozzarella, Parmesan, a little thick tomato sauce, black pepper, and basil. Puffed, sealed, and satisfying.
