“Crostini Toscani” is a popular appetizer from Tuscany, which is a mix between a ragù and a pâté. Made from chicken liver, anchovies, and capers, the recipe can vary by region. We serve it with onion jam.

This dish consists of roasted vegetables (mainly eggplant) with tomato sauce, celery, onions, olives, capers, sugar, and vinegar. There are many variations across different Sicilian cities. Today caponata is mainly served as a side dish or appetizer, but in the 18th century, it was eaten as a main course with bread. We serve it with creamy almond milk.

On a silky basil pesto cream, we pile a mix of tomatoes, anchovies, olives, and arugula, then add crispy croutons for extra texture. We top it with soft, creamy burrata, drizzle it with green oil, and finish with a sprinkle of pistachios and Maldon salt.

“Pappa al Pomodoro” is a classic of Tuscan cuisine, originally created to use up stale bread. We serve it with ‘nduja (spicy Calabrian sausage spread), stracciatella (creamy cheese), and chickpea panelle (a typical Sicilian crispy snack).

Tartare is popular in France, but there’s also a version from the neighboring Piedmont region of Italy, made with finely chopped beef seasoned with olive oil, salt, pepper, and lemon juice. Different variations of tartare can be found across most regions of northern Italy. We serve it with bone marrow mayonnaise and hazelnuts, inspired by Romagna cuisine.

Arancini is a gem of Sicilian cuisine, a breaded rice ball filled with delicious porcini mushrooms, served with a creamy mushroom sauce and Parmesan.

Carbonara needs no introduction, but we add a personal touch with the aroma of lemon zest to make it special.

This dish is part of southern Italy’s tradition, but thanks to Italian immigrants in New York, it has become internationally recognized. Our recipe can be seen as an Italo-American version.

Gorgonzola is a blue cheese made from cow’s milk in Italy. This DOP-certified cheese originates from the Milan area. We serve it with arugula pesto and roasted confit tomatoes

For our Gnocchi alla Sorrentina, we prepare it with tomato sauce and sun-dried tomatoes, then top it with mozzarella and goat cheese. We season it with fresh basil and bake it until golden brown.

Named after Princess Mafalda of Savoy, this pasta is also called “Reginette” or “Mafaldine.” We serve it with a vodka, tomato, cream, and shrimp sauce, reviving a classic recipe from 1980s Italy.

This dish has become one of our trademarks, made especially for Giulia. It’s filled with dried
eggplant, parmesan, basil, yellow cherry tomatoes, and butter.

Our porchetta focaccia sandwich is filled with juicy, crispy herb-seasoned pork belly, complemented with a creamy remoulade and a fresh beetroot-carrot salad.

Potacchio is a typical cooking method from the Marche region, where baby chicken is stuffed with chicken breast and liver. It’s cooked with white wine, olive oil, garlic, rosemary, and a touch of brandy.

Our sirloin is roasted with sage and rosemary, served with caramelized shallots complemented by grapefruit, creating a pleasant sweet-sour contrast that enhances the rich flavor of the meat.

We named it after the dish that is frequently served in the Piedmontese trattorias that are
found among the vineyards. It contains goat cheese, fresh celery, and walnuts. We made it
unique with oyster mushrooms.

This salad is made with tomatoes, green peppers, zucchini, lettuce, white bean cream, crispy beans, green apple, and white truffle oil.

This dessert needs no introduction. We serve it with Sambuca (anise liqueur), amaretti cookies, and chocolate shavings.

Semifreddo is a typical Italian frozen dessert, served at −15°C. Traditionally made with pasteurized egg whites and cream, we serve it with caramelized hazelnuts, accompanied by salted caramel or red berries sauce.

Maritozzo is a traditional Roman dessert, consisting of a small brioche cut in half. This recipe originates from Lazio, Marche, and Abruzzo. We fill the brioche with lemon cream, pistachio cream, and whipped cream.