Juicy beef tenderloin cuts with sun-dried tomatoes, served on a basil pesto risotto.
Juicy beef tenderloin cuts with sun-dried tomatoes, served on a basil pesto risotto.
In a flavorful blend of tomato cream, basil pesto, and sea broth with shrimp, squid, mussels, mushrooms, and green zucchini. Served with black olives and arugula.
Served in a delicate mushroom cream with portobello, and Paris mushrooms with mozzarella cheese. Topped with shiitake mushrooms.
Cooked in a white sauce of gorgonzola, parmesan, and smoked provolone cheeses. Garnished with cherry tomatoes and boconccini cheese.
Long pasta in a creamy olive pâté sauce, with a sautéed mix of meat ragù, salami, bocconcini, peperoncino, and a dash of smoked provola and parmesan.
Long pasta in artichoke and lamb sauce with a hint of spearmint, served with asparagus, artichokes, and parmesan cheese.
Long pasta in gorgonzola cheese sauce with beets. Served with spicy loin cuts and sautéed mussels in a lobster stew.
Long pasta in a shrimp sauce with shrimp, green asparagus, and almond flakes. Served with a sautéed shrimp in a mix of garlic, parsley, and white wine.
Stuffed with mozzarella cheese, prosciutto cotto, and pomodoro. Served with a burrata di buffala, arugula, and prosciutto.
Caramelized onion in Primitivo wine, with tender cuts of Italian bacon, and smoked provola.