BRUSCHETTA MIX
$15.00Toasted bread with diced tomatoes and basil / stracciatella cream with pesto and pistacchio (4 pieces)
DairyWheat
Naples, FL
Toasted bread with diced tomatoes and basil / stracciatella cream with pesto and pistacchio (4 pieces)
Fresh Mozzarella Bufala and tomatoes with basil oil
Bresaola carpaccio with arugula and parmigiano flakes
Spring mix salad with red onion, chili peppers stuffed with tuna, diced provolone and eggplant
Green salad, cherry tomatoes and carrots
Eggplant parm
Polenta filled with fontina cheese served with bolognese ragu
Fresh Burrata and Prosciutto with arugula and balsamic vinegar
Mortadella, prosciutto crudo, salame, soppressata, truffle pecorino, fontina, provolone, burratina, everything comes with crackers, olives, onions and stuffed peppers
Soup of the day
Mussels, clams and shrimps soup
Better if in grains and freshly ground.
Use only fresh egg yolks—one for each diner, plus one for the pan.
Should be cut into strips that are neither too thin nor too thick.
The real carbonara requires Pecorino Romano DOP, not Grana or Parmesan.
Italian cannolo filled with sweet mascarpone cream and chocolate drops
Chocolate mousse
Flan made with cream and sugar, topped with chocolate or berries sauce
Ladyfingers soak in coffee with mascarpone cream and topped with chocolate powder
Tomato sauce, Monica's pesto and stracciatella (creamy mozzarella)
Cavatelli with sausage, porcini mushrooms and cream
Fresh potato gnocchi stuffed with mozzarella and tomato sauce, served with pesto and pistacchio crumble
The original recipe for Bolognese Ragù with besciamella sauce
Tomato sauce, Mozzarella and basil oil
Mozzarella, gorgonzola cheese and onions
Mortadella, Stracciatella (creamy Mozzarella) and pistacchio
Tomato sauce, Mozzarella and Hot Soppressata
Mediterranean seabass fillet with lemon and white wine
Oven cooked salmon served with cherry tomatoes and origano
Oven cooked bell pepper filled with ground beef, sausage and parmigiano
Original chicken parm (with tomato sauce, mozzarella, provolone and basil)
Thin veal scaloppine sautéed with lemon and capers
The Carbonara recipe began to appear in 1944 as American soldiers tasted 'cacio e ova' pasta cooked by charcoal burners in the L’Aquila area.
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
Orecchiette pasta served with tomato sauce and small meatballs
Lobster ravioli, with mediterranean red prawn cream sauce and crawfish
Guanciale, egg yolks, pecorino romano cheese, black pepper
Tagliatelle with bolognese ragu