Sautéed Calf’s Liver with Lemon, Piccata Style
Thin slices of tender calf’s liver sautéed quickly and finished with a bright lemon and parsley sauce.
Bollito Misto Mixed Boiled Meat Platter
The legendary Northern Italian feast. A variety of meats (beef, veal, chicken, tongue, sausage) simmered together to create a succulent platter and a golden broth.
Vitello Tonnato (Cold Veal with Tuna Sauce)
Italy’s celebrated cold dish. Poached veal is sliced thin and refrigerated for 24 hours under a velvety tuna, anchovy, and caper sauce.
Pan-Roasted Veal with Garlic and Rosemary
Boneless veal roast cooked stovetop in a heavy pot with garlic, rosemary, and white wine. The result is succulent, tender meat with a savory jus.
Pan-Roasted Whole Boned Chicken with Beef Stuffing
A whole boned chicken is stuffed with a savory mixture of beef, parmesan, and bread crumbs, then pan-roasted to creating a spectacular roast.
Pan-Roasted Chicken with Rosemary and Wine
Chicken quarters are pan-roasted with garlic, rosemary, and white wine until golden and tender. A simple, fragrant Italian classic.
Fried Calamari (Squid)
Tender rings of squid coated in flour and fried to a crisp golden brown. A classic Italian appetizer or main dish served hot and salty.
Frittata with Zucchini and Basil
Zucchini is sautéed with onion until nut-brown, then folded into an egg and Parmesan batter fragrant with fresh basil. A classic Italian vegetable frittata.