Menus

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Below you will find seven sample of four course menus representing staple dishes from Italy. I will oversee the shopping and selection of the best seasonal ingredients available. Menu Items will be prepped and cooked in your kitchen, and courses will be delivered to your dinner table. You and your guests will be amazed with the taste, freshness, quality and presentation. All sample menus can be customized to your taste and party needs.

Menu Apulia

The traditional cuisine of Apulia, also known as the "heel" of the Italian boot, is without a doubt among the best kitchens for simplicity, taste, and authenticity. Here is my own version of cuisine from the beautiful mother land of Puglia, the region I was born and raised.

Charred octopus, saffron potatoes, cannellini beans, salsa verde

Handmade Orecchiette, seafood and arugula pesto, toasted taralli

Handmade "little ear" shaped pasta are tossed in a tasty seafood and arugula pesto sauce. finished with sundried tomatoes and toasted crumbs.

Grilled lamb chop, broccoli rabe puree, pickled onions, fava bean cake

Lamb chops are marinated with fresh herbs, garlic and fennel seeds. Grilled and served with baby rapini flowers, pickled cipollini onions and dried lava bean soft cake.

Almond Ricotta cake, limoncello sauce

Menu Toscana

Panzanella Salad

The best of summer flavors are concentrated in this simple but delicious salad. Vine ripe tomatoes, cucumbers, basil, pickled red onions, gluten free bread, olives and my personal touch a doll of truffled creamy reach Burrata cheese.

Handmade Pappardelle, duck ragout, spinach

This handmade wide ribbons are tossed in a rich duck ragout and finished with Pecorino cheese and fresh spinach.

Peppered Steak tagliata, truffled arugola, red cow shaved Parmigiano Reggiano

Aged New York beef steak seasoned with fresh black peppers, charred, cooked to perfection, rested and thinly sliced over a truffle seasoned arugula and parmesan salad.

White chocolate and hazelnut zuccoto

This classic Tuscan dessert is made with sponge cake, toasted hazelnuts, white chocolate ganache and creme anglaise.

Menu Piemonte

With fascinating history, breathtaking scenery, and mouth-watering regional Italian cuisine, this multi-cultural hidden Region has so much to offer. Piedmont and its capital city of Turin offer foodies something more than just delectable risotto dishes, alpine cheeses, and heady truffles. By choosing this menu you will be part of a gastronomic journey of the Piedmont cuisine .

Meat Carpaccio all`albese, crispy artichokes, lemon drops

Seared and thinly sliced beef meat topped with EVOO, crispy artichokes, lemon juice and garlic chips.

Handmade Gnocchi with Castelmagno cheese sauce, toasted walnuts

Soft handmade potatoes pillow tossed with a rich Piedmontese cheese fondue. Toasted walnut are added last minute.

Filetto al Barolo con porcini sauce

Tender fillet mignon, marinated in Barolo wine and slowly roasted in the oven. Served with Porcini mushrooms and a sweet garlic puree.

Bonet Piemontese

Rum chocolate Piedmont pudding .

Menu Sicilia

Sicilian food is unique in the world, even within the definition of typical Italian food. Food in Sicily is unique to the world and distinctive in flavor. Ask any person from Sicily about their heritage and you won’t hear the world Italian. Rather, they and everything about them — especially their food — is Sicilian.

Eggplant parmigiana

Layers of thinly sliced and grilled eggplants topped with fresh tomato sauce, Parmigiano Regiano, basil, and fresh mozzarella.

Squid ink Homemade Spaghetti, clams and crab sauce

Spaghetti are hand rolled and tossed with fresh clams and crab sauce.

Grilled swordfish, braised baby artichokes, mint and parsley oil

Baked ricotta cassata cake

A delicious sponge cake filled with ricotta and covered with short bread.

Menu Roma

Roman cuisine is most loved for being exceedingly flavorful, simple and satisfying. Continuing centuries of old-school traditions, dishes in the Italian capital have their roots in “poor man’s food”, constituting a creative cuisine that pays homage to the local delicacies in the Lazio region. So with this particular menu I created for you, you won't settle for anything less than the best,

Stuffed zucchini blossom, anchovies and spicy tomatoes sauce

Zucchini blossom are stuffed with ricotta cheese, anchovies and quickly fried until golden brown. Served on a bed of tomato velouté.

Bucatini alla carbonara

Bucatini pasta are tossed in a creamy egg, pepper and Guanciale sauce.

Braised oxtail

This is my version of "Coda alla Vaccinara" a very typical Roman entree. Oxtail are slowly braised and then served on whipped root vegetables.

Castagnole fritters filled with Nutella and cherry sauce

Menu Campania

Campania is one of my favorite regions of Italy, rich in tradition and authentic culture. It’s the home of my Dad and as a child we used to visit the region several times over the years. There was something new to love every time. The regional wines, foods, and traditional dishes of Naples and Campania are at their heart simple and healthy, and as rich and spicy as the culture they represent.

Carpaccio of Branzino, pickled salad, pink pepper

Branazino fillet are marinated in a light Limoncello dressing, than topped with pickled vegetables (insalata di rinforzo) wild arugola and fresh ground pink pepper.

Spaghetti di Gragnano, clams, sweet garlic puree, lemon crumbs, chili

This typical dish from Naples area is straight and delicious.

John dory "aqua pazza style"

Jhon dory fillet cooked on his own water and tomatoes.

Pastiera Napoletana

Menu Emilia Romagna

When it comes to ingredients, Emilia-Romagna’s track record is impressive. With more than 200 traditional products and 26 ingredients with geographically protected status, it is no wonder that the region is considered to be the gastronomic heart of Italy. Alongside the Parmigiano Reggiano, no table in Emilia-Romagna is complete without a tray of salumi, cured pork meat. In Bologna, a plate of fresh tagliatelle dressed with copious amounts of ragù alla Bolognese still holds a special place in everyone’s hearts and on their tables.

Anchovies and Crescenza cheese crostone

Handmade pumpkin Cappellacci, sage buttersauce

Thin Tortelli pasta filled with pumpkin mousse and toasted in a butter and sage sauce.

Roasted rabbit on a sweet and sour sauce

Rabbit is marinated and then seared and deglazed with balsamic vinegar. Sugar, rosemary and white wine is also added to the pan. The rabbit is cooked very slowly until the meat comes off the bones.

Zuppa inglese "Triffle"

A delicious dessert made with a soft sponge cake, Alchermes liquor, and pastry cream