Fiorino

Generous platter with house-pickled eggplants, sweet-and-tangy cippolini onions, mortadella, soppressata, and tuna carpaccio wrapped with lemon around a wedge of milky sweet mozzarella

Vividly basiled tomato bruchette

Pristine tuna carpaccio dressed with extra-virgin olive oil, lemon, and salt flakes

chocolate and vanilla gelato, cherry and almond center, coated with chocolate

filled with our own ricotta cream

dark and rich

vanilla or chocolate

lemon cake layered with white chocolate and mascarpone cheese cream

Airy cheesecake, a blast from Philly's restaurant past

Cassata (store-bought Bindi)

Fresh salmon filet with lemon butter sauce

Grilled pork chop served with seasonal vegetables

Homemade pasta with a rich sauce

All-white bowl of light gnocchi glazed with Gorgonzola cream

Soulfully braised short rib over polenta

Single fillet of branzino napped in butter sauce

Pounded pork scaloppine with roast pepper tucked beneath a blanket of melted provolone

Paper-thin veal saltimbocca

Tender pork chop stuffed South Philly-style with smoked cheese and broccoli rabe in rosemary sauce

Veal wrapped like bullets around smoked mozzarella and spinach

Spaghetti with broth blushed with tomato and assorted seafood

Spaghetti covered with littlenecks in brothy gravy tinged with garlic

Egg-noodle pasta ribbons tossed with Bolognese sauce and parmigiano reggiano cheese

Roast sweet potato wedges

Sauteed kale

Toothsome elbow macaroni cradling tender ceci beans in a broth thickened with pureed chickpeas

Homemade soup with flecks of rosemary in prosciutto-steeped broth