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Fresh mozzarella cheese sticks coated in a crispy, seasoned double-breading, fried to golden perfection and served with side fries and rich dipping sauces.
The legendary Tuscan steak (a thick-cut T-bone or porterhouse) seared to perfection over high heat, crispy on the outside and beautifully rare on the inside, served with rosemary roasted potatoes.
Venetian pasta of slow-melted onion and dissolved anchovy. A meatless Christmas Eve dish with deep umami and no cheese. Four ingredients, huge flavor.
Traditional stuffed pasta from the Piedmont region, featuring its signature handmade 'pinched' fold, packed with a fine savory meat filling and tossed in a delicate sage and butter sauce.
A rich, foamy, and velvety sweet custard made from egg yolks, sugar, and Marsala wine, elegantly presented with dark chocolate shavings and toasted almonds.
A classic, slow-cooked Florentine tripe stew simmered in a rich, velvety tomato sauce infused with aromatic vegetables, and finished with a mountain of grated Parmigiano cheese.
A classic savory Easter pie packed with an airy ricotta, herb, and spinach filling, traditionally featuring whole baked eggs nestled inside the rich golden crust.
An elegant Italian semi-frozen dessert featuring a velvety moca base topped with beautiful whipped cream waves and a delicate dust of dark cocoa powder.
Fresh whole scampi grilled quickly to seal in their incredibly sweet and delicate flavor, lightly finished with premium extra virgin olive oil, fresh lemon juice, and a pinch of sea salt.
A rich Alpine specialty featuring rustic buckwheat pasta ribbons cooked together with potatoes and cabbage, all layered with melted local Casera cheese, nutty browned butter, and aromatic sage.
A light, nutrient-dense, and elegant breakfast or brunch combining crunchy artisan toast with creamy avocado and delicate, savory ribbons of smoked salmon.
Creamy scrambled eggs with cheddar and golden hash browns. The trick to crispy, never-soggy potatoes comes down to one towel.
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