Authentic Italian Menus
A curated selection of regional flavors and seasonal ingredients, designed to bring the true essence of Italian dining to your home kitchen. Each plate below represents just a starting point for your custom culinary journey.
Antipasti
Focaccia al Pomodoro (LIGURIA)
Freshly baked artisan bread with vine-ripened tomatoes, oregano, and organic olive oil.
Bruschette varie (TOSCANA)
A variety of Tuscan bruschetta
(fun fact: you know it is correctly pronounced as
BRUH-SKEHT-TAH?)
Montanara (CAMPANIA)
Deep-Fried mini-pizzasÂ
Primi Piatti
Tagliatelle ai Funghi (EMILIA)
Fresh egg tagliatelle prepared with butter and mushroom
Linguine al pesto (LIGURIA)
Linguini pasta with home-made Genovese pesto
Paccheri con melanzane, pomodoro e pecorino (SICILIA)
Paccheri pasta in an eggplant, tomato and pecorino cheese sauce
Secondi Piatti
Branzino al Sale (CAMPANIA)
Wild Mediterranean sea bass baked in a heavy salt crust, served with lemons and garden herbs.
Tagliata di Manzo (TOSCANA)
Grilled grass-fed ribeye served over aged Parmigiano Reggiano, wild arugula, and aged balsamic.
Filetto di Maiale alle erbette con mele e patate al forno (TOSCANA)
Pork loin with herbs, roasted apples and potatoes
I Dolci
Cloud Tiramisù (VENETO)
Light-as-air mascarpone mousse, artisanal espresso-soaked savoiardi, and premium dark cocoa dusting.
Cannolo Siciliano (SICILIA)
Hand-turned shell filled with fresh sheep's ricotta, Bronte pistachios, and salted chocolate nibs.
Crostata pere ricotta e cioccolata (LAZIO)
 Pear, ricotta cheese and chocolate crostata pie