WhatsRecipePrimo / Pasta
Penne with Zucchini alla Scapece
A bright, summery Italian pasta inspired by Neapolitan zucchini alla scapece: golden zucchini, fresh mint, garlic, vinegar, olive oil, and perfectly coated penne.
20 min 4 servings Easy
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Recipes
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WhatsRecipe
WhatsRecipeAppetizer / Warm Salad
Long Eggplant and Aged Parmigiano Reggiano Salad
A sophisticated contemporary study of textures, featuring tender seared Perlina eggplant, a luxurious 36-month aged Parmesan emulsion, and lacy cheese accents.
45 min 4 servings Easy
WhatsRecipeVegetarian appetizer, light lunch, side dish
Turnip Savory Flan
A delicate farm-to-table savory flan made with sweet turnips, leek, ricotta, Parmesan, and a soft baked custard. The flavor is earthy, creamy, and gentle, with a fresh herb finish and a golden crumb garnish.
20 min 6 servings Easy
WhatsRecipeMain / Bread / Pizza base
Traditional Neapolitan Pizza Dough Secrets for Perfect Airy Crust at Home
A classic Neapolitan-style pizza dough with a soft, elastic interior, open airy rim, delicate chew, and beautifully blistered crust. Made with only flour, water, salt, and yeast, then slowly fermented for deep flavor.
1715 min 4 servings Easy
WhatsRecipePasta — Primo (Modern Ligurian / Fine Dining Italian)
Fusilli with Ligurian Olive Pesto (Haute Cuisine Interpretation)
A Riviera-classic reimagined with restaurant precision: spirals of fusilli lacquered in a glossy Taggiasca-olive pesto, bright basil aromatics, and a controlled emulsion that clings to every ridge—finished with “Parmigiano snow,” pine-nut crunch, and lemon zest for lift.
20 min Easy
WhatsRecipeMain course
Ligurian Rabbit
A rustic coastal Ligurian rabbit braised with white wine, rosemary, Taggiasca olives, pine nuts, and a glossy savory pan sauce.
20 min 4 servings Easy
WhatsRecipePrimo / Pasta
Paccheri with Broccoli and Toasted Breadcrumbs
A rustic Southern Italian pasta dish with tender broccoli, golden garlic oil, al dente paccheri, and crunchy toasted breadcrumbs for a simple but deeply satisfying first course.
15 min 4 servings Easy
WhatsRecipeHaute-cuisine Mediterranean grain salad (antipasto / light main).
Farro Salad with Feta & Olives — Amalfi Terrace Style
A composed, haute-cuisine grain salad: nutty farro cooked al dente, warm-blistered tomatoes, crisp cucumber, quick-pickled red onion, and a lemon–oregano vinaigrette, finished with feta and fresh herbs for a clean, Mediterranean bite.
50 min Easy
WhatsRecipeDessert / Breakfast Cake
Margherita Sponge Cake — Torta Margherita
A classic Italian sponge cake with a soft, airy crumb, a delicate butter aroma, and a snowy powdered sugar finish. Simple, elegant, and perfect for breakfast, tea time, or a light dessert.
25 min Easy
WhatsRecipeFine-dining warm antipasto / Seasonal side
Porcini & Wild Mushroom Trifolati — “Cacciatore” Fine-Dining Style
A hunter’s skillet of mixed wild mushrooms sautéed in stages for deep caramel notes, finished with lemon, parsley, and a glossy butter emulsion—plated like a warm woodland vignette.
15 min Easy
WhatsRecipeContemporary Italian pasta (modern, fresh, citrus-forward).
Fusilli with Avocado–Lemon Crema (Haute Cuisine Style)
A silk-smooth avocado and lemon crema coats spiral fusilli like satin—bright, vegetal, and quietly luxurious. Finished with a chilled bowl technique, micro-herbs, and a precise emulsion for a restaurant-level gloss (inspired by the lemon groves of Italy’s Amalfi Coast).
20 min Easy
WhatsRecipeElegant baked egg course / refined brunch main / Italian-style vegetarian antipasto
Oven-Baked Broccoli Frittata, Refined Italian Style
A light yet structured frittata in which tender broccoli, softly sweated shallots, Parmigiano Reggiano, and eggs are brought together with precision, then baked to a delicate custard-like finish. The result is elegant, clean, and deeply Italian in spirit—ideal for brunch, lunch, or a composed antipasto service.
40 min 4 servings Easy
WhatsRecipeMain course (seafood), Italian classic, fried platter
Fritto Misto di Mare (Italian Mixed Seafood Fry)
Crispy, light, and salty-sweet like the seaside: a classic Italian fritto made with a mix of seafood, lightly coated and quickly fried, then finished with lemon.
25 min Easy
WhatsRecipeGrilled vegetable side / warm appetizer
Grilled Radicchio
Smoky, bitter-sweet radicchio wedges grilled until the edges char, the centers soften, and the leaves catch a glossy balsamic-lemon finish. A fast vegetable side for outdoor grilling, steak nights, seafood, beans, or warm antipasti.
20 min 4 servings Easy
WhatsRecipePrimo / Pasta
Farfalle with Genoese Pesto
A bright, aromatic Italian pasta dish with tender farfalle coated in fresh basil pesto, extra-virgin olive oil, pine nuts, garlic, and aged cheese.
15 min 4 servings Easy
WhatsRecipeDessert / Sweet Snack
Apple Fritters
Apple fritters are tender golden rings of fresh apple dipped in a light cinnamon batter, fried until crisp outside and soft inside, then finished with powdered sugar. They are simple, fragrant, and perfect as a dessert, snack, or sweet breakfast treat.
20 min 4 servings Easy
WhatsRecipeSide dish / Vegetarian entrée
Gratin di porri (Leek Gratin)
A comforting Italian side dish featuring tender, butter-braised leeks enveloped in a velvety béchamel sauce. Finished with a savory crust of Parmigiano-Reggiano, Gruyère, and toasted breadcrumbs, this gratin offers a sophisticated balance of sweetness and rich, nutty flavors.
55 min 5 servings Easy
WhatsRecipeMain salad / Pasta salad
Grinder Pasta Salad
A bold Italian-American pasta salad inspired by a loaded grinder sandwich, with tender pasta, crisp lettuce, deli meats, provolone, pepperoncini, and a creamy tangy dressing.
25 min 6 servings Easy
WhatsRecipeElevated Italian pasta (primo piatto), hearty-silky, autumnal.
Fusilli with Salsiccia & Wild Mushrooms — Haute Trattoria Style (Bologna Mood)
A glossy, restaurant-style pasta: fusilli spirals lacquered in a white-wine reduction, wild mushrooms browned for depth, and salsiccia cooked to a crisp-edged crumble—finished with Parmigiano and a final “mount” of butter for silk.
15 min Easy
WhatsRecipeSeafood pasta-style main course
Fregola with Luciana-Style Octopus
A Southern Italian seafood dish where tender octopus is slowly braised with cherry tomatoes, olives, capers, garlic, and parsley, then folded into toasted Sardinian fregola for a rich, briny, tomato-kissed finish.
80 min 4 servings Easy
WhatsRecipeMediterranean sauce / Neapolitan-inspired condiment
Luciana-Style Tomato Olive Caper Sauce
A rich Neapolitan-inspired sauce in the spirit of *alla Luciana*: sweet tomatoes, garlic, olives, capers, parsley, and gentle chili simmer into a glossy, savory sauce perfect for pasta, seafood, octopus, squid, cod, or toasted bread.
10 min 4 servings Easy
WhatsRecipeDessert
Mimosa Cake — Torta Mimosa
A soft Italian celebration cake made with fluffy sponge cake, silky pastry cream, whipped cream, and tiny golden sponge cubes that resemble mimosa flowers.
165 min Easy
WhatsRecipeRoman pasta main course (primo piatto)
Bucatini alla Gricia — Guanciale, Pecorino, Black Pepper. Roman luxury in three notes.
A high-cuisine interpretation of a Roman classic: immaculate mise en place, precise heat control, and a silky emulsion (no cream—ever). The goal is a sauce that clings like satin to every hollow strand of bucatini, with pepper warmth and pecorino depth.
25 min Easy
WhatsRecipePrimo / Vegetarian main course
Seasonal Roasted Vegetable Lasagna Featuring Hand Rolled Pasta and Bechamel Sauce
A luxurious vegetarian lasagna layered with silky hand-rolled pasta, golden roasted seasonal vegetables, light tomato sauce, creamy bechamel, mozzarella, Parmesan, and fresh basil.
90 min 8 servings Easy
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Authentic Saffron Risotto alla Milanese Finished with Bone Marrow and Aged Parmesan
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Classic Vanilla Cheesecake
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Barbabietole Grigliate (Venetian-Style Grilled Beets, Fine-Dining Plating)
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Capellini con scampi e pomodorini
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Spaghetti and Meatballs (Italian-American Classic)
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Ultimate Crispy Chicken Wings (Oven-Baked, Extra Crunchy)
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Fettuccine Alfredo (Rome-inspired, ultra-creamy—no cream needed)
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World’s Best Lasagna (Bologna-Style)
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To Die For Blueberry Muffins
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Fusilli cacio e pepe
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Trofie al Pesto Genovese (Genoa, Liguria)
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Pappardelle with Broccoli Rabe (Cime di Rapa) — Apulia-Inspired
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Campbell’s Green Bean Casserole (Classic)
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Easy Meatloaf (Super Simple + Juicy)
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Spaghetti alle Vongole Veraci (Neapolitan Coastal Classic)
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New England Clam Chowder (Boston-Style)
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French Toast (Classic Cinnamon-Vanilla)
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Easy Pancakes with Cinnamon Sugar (Serves 4)
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Penne alla Norma (Sicilian classic from Catania)
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Chicken Parmesan
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Apple Pie
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Banana Banana Bread
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Classic Scalloped Potatoes (Creamy, Old-School Style)
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Spaghetti al pomodoro e basilico
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Complete recipe index
- Penne with Zucchini alla Scapece
- Long Eggplant and Aged Parmigiano Reggiano Salad
- Turnip Savory Flan
- Traditional Neapolitan Pizza Dough Secrets for Perfect Airy Crust at Home
- Fusilli with Ligurian Olive Pesto (Haute Cuisine Interpretation)
- Ligurian Rabbit
- Paccheri with Broccoli and Toasted Breadcrumbs
- Farro Salad with Feta & Olives — Amalfi Terrace Style
- Margherita Sponge Cake — Torta Margherita
- Porcini & Wild Mushroom Trifolati — “Cacciatore” Fine-Dining Style
- Fusilli with Avocado–Lemon Crema (Haute Cuisine Style)
- Oven-Baked Broccoli Frittata, Refined Italian Style
- Fritto Misto di Mare (Italian Mixed Seafood Fry)
- Grilled Radicchio
- Farfalle with Genoese Pesto
- Apple Fritters
- Gratin di porri (Leek Gratin)
- Grinder Pasta Salad
- Fusilli with Salsiccia & Wild Mushrooms — Haute Trattoria Style (Bologna Mood)
- Fregola with Luciana-Style Octopus
- Luciana-Style Tomato Olive Caper Sauce
- Mimosa Cake — Torta Mimosa
- Bucatini alla Gricia — Guanciale, Pecorino, Black Pepper. Roman luxury in three notes.
- Seasonal Roasted Vegetable Lasagna Featuring Hand Rolled Pasta and Bechamel Sauce
- Italian Trifle — Zuppa Inglese
- Vermicelli with Red Mullet alla Livornese
- Potato and Taleggio Salad
- Torta della Nonna
- Tagliolini with Taggiasche Olives and Cherry Tomatoes
- Bigoli with Scapece-Style Zucchini
- Tagliolini al Limone e Panna (Amalfi-Inspired, Haute Cuisine Finish)
- Diplomat Cake — Torta Diplomatica
- Quadrucci Pasta with Peas
- Friselle with Garden Herbs, Tomato Confit & Lemon-Olive Emulsion (Fine-Dining Style)
- Trieste-Style Farfalle with Crab
- Bucatini all’Amatriciana — Fine-Dining Roman Classic (Serves 4)
- Tagliatelle with Peas
- Slow Cooked Beef Stracotto in Chianti Wine with Creamy Parmesan Infused Polenta
- Jam Crêpes — Crepes alla Marmellata
- Tagliatelle alla Norcina (Haute Cuisine Interpretation)
- Orecchiette and Cannellini Beans with Rosemary
- Cannellini Bean and Vegetable Soup
- Haute Cuisine Pea Frittelle (Frittelle di Piselli)
- Classic Moist Banana Bread
- Sicilian Busiate with Tomato and Toasted Breadcrumbs
- Tagliatelle Paglia e Fieno, Porcini Velouté, Sweet Peas & Crisp Guanciale
- Neapolitan-Style Cavatelli with Tomato and Oregano
- Turnip Greens and Mozzarella Salad
- Fettuccine ai Quattro Formaggi — “Silk of the Alps”
- Capellini with Tuna, Capers, and Olives
- Broccoli Cheddar Soup (Serves 4)
- Traditional Sicilian Cannoli with Sweet Sheep Ricotta and Crushed Bronte Pistachios
- Pumpkin Fritters
- Penne alla Vodka (Ginza Aperitivo Edition)
- Milanese Crispy Rice Pancake — Riso al Salto
- Neapolitan-Style Rabbit with Tomato, Olives and Capers
- Eggs Benedict
- Sausage Risotto, Contemporary Fine-Dining Style
- Calamarata all’Arrabbiata
- Sicilian Anelletti al Forno — Veal Ragù, Sweet Peas, Roasted Eggplant & Caciocavallo
- Linguine ai Frutti di Mare
- Soft Italian Chocolate Cake — Torta al Cioccolato Morbida
- Roasted Potatoes (Crispy Outside, Fluffy Inside)
- Conchiglie with Walnut Sauce
- Delicate Prosecco and White Peach Bellini Cake Inspired by Classic Venetian Flavors
- Paccheri with Silky Zucchini Cream & Crisp Speck
- Vermicelli alla Tarantina (Tomato-Braised Mussels) — High-Precision Coastal Pasta
- Baked Gilthead Sea Bream
- Pan-Fried Zucchini
- Crocchette di Patate
- Cavatelli alla Sorrentina — “Sorrento in a Copper Pan”
- Haute Cuisine Casarecce al Nero di Seppia
- Penne al Tonno e Olive — “Mediterranean Couture”
- Livorno-Style Mussels (Cozze alla Livornese) — Fine-Dining Approach
- Bruschetta with Sicilian Caponata (Haute-Cuisine Aperitivo Style)
- Cozze al Forno — Gratin with Lemon-Parsley Crust
- Artichoke Frittata (Frittata di Carciofi) — Roman Spring, Fine-Dining at Home
- Linguine with Bottarga and Lemon
- Savory Cauliflower and Provola Pie
- Cassata Siciliana
- Open Ravioli with Seafood — A Michelin-Starred Dish in Your Home
- Steamed Sea Bream with Lemon and Herbs
- Tuscan Kale and Caciocavallo Salad
- Farfalle with Broccoli Arriminati
- Scialatielli with Fresh Anchovies and Lemon
- Strudel di mele (Apple Strudel)
- Strozzapreti ai Funghi Porcini
- Curly sfogliatelle pastries — Sfogliatelle rice
- Homemade Spinach and Ricotta Ravioli Served with Sage Infused Brown Butter
- Casarecce Ciceri e Tria — Chickpeas and Fried Pasta
- Zesty Lemon Sorbet Served in Frozen Fruit Shells
- Tuscan Crostini with Pecorino and Black Kale
- Penne with Tuna, Capers and Olives
- Apricot Jam Crostata (Crostata di Confettura di Albicocche) — Fine-Dining Style
- Focaccia con Cardi — Monferrato Winter Focaccia
- Trofie with Aromatic Herb Pesto
- Decadent Triple Chocolate Espresso Mousse Inspired by Italian Coffee Culture Techniques
- Bigoli with Duck Ragù (High-Cuisine Veneto Style)
- Biscotti da Inzuppo
- Casarecce con Melanzane e Ricotta Salata
- Fresh Ravioli Pasta Dough
- Soft Ciambellone (Italian Bundt Cake)
- Black Truffle Bucatini
- Penne al Tonno e Olive — “Mediterranean Couture”
- Farfalle alla Tarantina with Mussels and Tomato Sauce
- Chocolate Muffins
- Bigoli with Pantelleria Capers and Oregano
- Crostini with Caciocavallo and Cabbage
- Penne con Peperoni Cruschi (Crispy Basilicata Sweet Peppers Pasta)
- Lettuce Salad with Feta
- Ding Dong Cake
- Bavette al Pesto — “Ligurian Emerald” Fine-Dining Style
- Ditalini with Wild Fennel Pesto
- Green Bean & Parmigiano Sformatino
- Bucatini with Cetara Anchovy Colatura
- Crostata alla Nutella
- Branzino al Sale (Salt-Crusted Sea Bass)
- Fregola with Anchovies and Breadcrumbs
- Pastiera Napoletana
- Orecchiette alle Cime di Rapa — Haute Cuisine Edition (Apulia, Italy)
- Busiate with Sicilian Broccoli Arriminati
- Pumpkin & Sage Farfalle (Farfalle with Pumpkin & Sage)
- Classic Vanilla Panna Cotta with Berry Coulis
- Conchiglie and Beans
- Anellini in Brodo — Clarified Chicken Consommé, Anellini Pasta & Parmigiano Finish
- Black Truffle Casarecce
- Handcrafted Potato Gnocchi with Vibrant Basil Pesto and Toasted Pine Nut Topping
- Busiate with Almond Pesto
- Bee Sting Cake (Bienenstich)
- Cavatelli al Ragù di Maiale (Molise-Style, Haute Cuisine Finish)
- Bigoli, Sagne and Beans
- Crispy Venetian Fritto Misto with Fresh Mediterranean Seafood and Zesty Tartar Sauce
- Anelletti alla Palermitana, “Timbale” Style (Haute Cuisine Palermo)
- Torta di Mele (Italian Apple Cake)
- Calamarata Pasta with Squid and Cherry Tomatoes
- Braised Osso Buco alla Milanese Served over Creamy Polenta with Gremolata Garnish
- Agnolotti del Plin with Roast Jus (Sugo d’Arrosto) — Fine-Dining Style
- Authentic Roman Carbonara Masterclass Using Traditional Guanciale and Pecorino Romano Cheese
- Yogurt Plum Cake (Plumcake allo Yogurt)
- Casarecce con Peperoni Cruschi (Haute Cuisine Edition)
- Bigoli with Garlic, Olive Oil & Chili
- Tuscan “Agnello in Umido” (Fine-Dining Lamb Braise)
- Black Truffle Conchiglie
- Bavette with Red Mullet Livorno-Style in Tomato Sauce
- Casarecce with Almond Pesto (Sicilian-Style, Traditional Fine-Dining Approach)
- Ricotta Crumble Tart — Sbriciolata alla Ricotta
- Seafood Calamarata Pasta
- Bucatini con Asparagi (alla Veneta), Haute Cuisine Edition
- Classic Italian Jam Tart - Crostata alla Marmellata
- Spinach Velouté (Vellutata di Spinaci)
- Anelletti with Mussels & Chickpeas (Sicilian Coastal Haute Cuisine)
- Oven-Roasted Veal with Rosemary Pan Juices
- Busiate with Asparagus and Lemon
- Gamberi al Cartoccio — Haute Coastal Italian Style
- Maritozzi con la Panna - Soft Roman sweet buns filled with silky whipped cream
- Calamari al Forno (Haute Cuisine–Style Baked Calamari)
- Casarecce with Tomato and Salted Ricotta
- Crostini with Stracchino and Pumpkin
- Torta al cioccolato - chocolate cake
- Fregola al Tartufo Nero
- Brussels Sprouts Gratin
- Fregola con Pomodoro e Peperoni (alla Lucana)
- Frittata al Taleggio — Silk-Set Taleggio Frittata, Val Taleggio Style
- Sicilian Cannoli
- Bucatini with Swordfish and Eggplant
- Cozze alla piemontese — Haute Cuisine Interpretation
- Smoked Scamorza Arancini with Spicy Nduja Core and Wild Oregano Dust
- Fusilli alle Vongole Veraci
- Calamarata with Sicilian Tomato & Basil Sauce (Alla Siciliana)
- Red Velvet Cake
- Bavette with Sun-Dried Tomato Pesto
- Bucatini Aglio, Olio e Peperoncino — Trastevere Midnight Edition
- Focaccia con Cardi — Monferrato Winter Focaccia
- Crostini with Provola and Roasted Peppers
- One-Pot Wings (Maple Dijon)
- Paradise Cake — Torta Paradiso
- Fettuccine with Tropea Onion and Tomato
- Ciambellone alla Ricotta
- Anelletti with Tomato Sauce and Salted Ricotta
- Baci di Dama
- Frittelle di Peperoni - Pepper Fritters
- Triglie alla Napoletana
- Broccoli al Forno (Paris-Bistro Roast)
- Cantucci (Tuscan Almond Biscotti)
- Easy Pork Tacos (BBQ)
- Spaghettoni alle Vongole Veraci (Spaghettoni with Venus Clams)
- Ditalini with Fresh Anchovies and Lemon
- Fusilli ai Funghi Porcini
- Cavatelli with Cannellini Bean Cream, No Cream, and Sage
- Babà Napoletano
- Conchiglie con Pomodoro e Origano (Neapolitan-Style Shell Pasta)
- Branzino al Forno — Amalfi-Style Roast Sea Bass with Fennel, Citrus & Sauce Vierge
- Crostini with Silken Mushroom Cream, Thyme, and Lemon
- Salame di Cioccolato
- Crostini al tartufo "Crisp bread, velvety truffle cream, and the perfume of black truffle"
- Farfalle con Polpo alla Luciana
- Cavatelli alla Puttanesca
- Wagyu Chuck Braised in Chipotle Morita & Heirloom Citrus
- Pappardelle all’Arrabbiata
- Bigoli con Fave e Cicoria (Haute Cuisine Veneto-Style)
- Semifreddo alle noci
- Bavette with Caper Pesto (Bavette con pesto di capperi) — Haute Cuisine Coastal Style
- Mezze Maniche ai Frutti di Mare
- Crostata di Confettura di Arance Amare (Bitter Orange Jam Tart)
- Gourmet Fudgy Brownies
- Coniglio alla Griglia – fire led rabbit
- Busiate alla Carrettiera (Garlic, Chili, Pecorino & Extra-Virgin Olive Oil) — Haute Sicilian Minimalism
- Agnello alla Sarda (Sardinian Lamb, Myrtle & Saffron Jus) — Modern Braise, Island Soul
- Air Fryer Pancakes with Berries (Modern Brunch Edition)
- Classic Tiramisu
- Cotoletta alla Milanese — Golden Veal Cutlet, Haute Cuisine Style
- Cavolo Nero in Padella
- Classic Vanilla Cheesecake
- Baked Chili-Lacquered Salmon, Lime Beurre Monté & Quick-Pickled Cucumber (Paris Brasserie Style)
- Linguine Cacio e Pepe — Roman Haute Cuisine
- Cavatelli con Salsa di Pomodoro e Basilico (Sicilian Style)
- Anelletti with Shrimp & Lemon (Anelletti con gamberi e limone)
- Carne alla Pizzaiola (Haute Cuisine)
- Conchiglie with Cannellini Beans and Escarole Naples
- Budino al Caramello (Haute Cuisine Caramel Custard)
- Calamarata with Asparagus (Venetian-Style, “alla veneta”)
- Haute Baked Zucchini Gratin
- Cinghiale ai Funghi
- Haute-Pan Artichokes (Carciofi in Padella), Rome-Style
- Anatra alla Griglia (Contemporary Italian Grilled Duck Breast)
- Air Fryer Baked Ziti with Cod
- Baked Bell Peppers (Chef-Style Stuffed Peppers)
- Baccalà alla Griglia (Italian Grilled Salt Cod) — Lemon–Herb Gloss, Charred Citrus, Clean Smoke
- Broccoli “Teriyaki Laqué” (Paris x Tokyo Bistro Style)
- Anelletti al Pomodoro e Basilico (Modern, Glossy, Basil-Forward)
- Alici alla Griglia (Modern Grilled Anchovies)
- Cellentani al Ragù (Bologna-Inspired, Haute Cuisine Approach)
- Caprese, Reimagined (Haute Cuisine Style)
- Conchiglie Ripiene al Forno — Ricotta, Spinach & Two-Sauce Gratin
- Bigoli Cacio e Pepe (Veneto Fine-Dining Style)
- Cannelloni di carne
- Calamarata with Seafood Sugo (Fine-Dining Coastal Style)
- Fine-Dining Barley Salad with Tuna, Cherry Tomatoes & Garden Herbs
- Linguine with Asparagus (Veneto-Style / “Alla Veneta”)
- Bavette with Raw Tomato Concassé, Basil Oil & Parmigiano “Snow”
- Farfalle al Salmone — “Milanese Silk & Sea”
- Salt-Roasted Onions Stuffed with Whipped Ricotta & Garden Herbs
- Agnello ai Funghi (Pan-Roasted Lamb with Wild Mushrooms & Madeira Jus)
- Chiacchiere di Carnevale (Italian Carnival Crisps)
- Calamarata con Bottarga (Squid-Ring Pasta with Bottarga)
- Farfalle with Pistachio Pesto (No Cream) — Fine-Dining Style
- Baccalà Mantecato (Venetian Whipped Salt Cod Spread)