Antonio & Vittoria Italian Tavern

Homemade Meat Lasagna

Homemade Veggie Lasagna

Homemade Meatballs side

Fresh Eggplant Parm

Our Sausage is produced with selected pork, we use the leg as the meat is much more tender and tasty, season our sausage according to our most ancient traditions with fennel and lots of love

Our Sausage is produced with selected pork, we use the leg as the meat is much more tender and tasty, season our sausage according to our most ancient traditions with fennel and lots of love

Sweet cherry tomatoes full of taste. Apulian flavor and tradition all in one. This tomatoes are Naturally sweet and will make any of your recipes unique

The homemade sauce never tasted more authentic and fresh when you introduce these Organic Strained Italian Tomatoes into the mix. Made from 100% Organic Italian tomatoes, this the perfect foundation for any homemade pasta sauce

Pomilia Peeled Tomatoes bring to your kitchen the smell of freshly picked tomatoes and the genuineness of the sun-ripened tomatoes of the South of Italy. Soon after being picked, the tomatoes are peeled and canned in their own juice in order to preserve their taste and aroma. Thanks to their consistency and to their fresh and natural taste, Pomilia Peeled Tomatoes are really versatile and are suitable to any recipe

The shape of pasta for excellence, revisited by Divella in its recipe Gluten Free. It will be possible for everyone to enjoy a good plate of spaghetti with relax! Weight: 1 lb, Dimensions: 4 x 4.5 x 8.5 inches, Region: Campania

Known as "priest ears" pasta in Apulia, the design of Cavatelli pasta is perfect for capturing and holding sauces. Shaped like little hot dog buns, Flora Cavatelli Homestyle Pasta combines 100% Durum Whole Wheat semolina and all-natural ingredients with the old-world, artisanal production to bring the most authentic Italian pasta to your dinner table. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

For a taste of the Apulia, take a bite of Flora Orechiette Homestyle pasta. Fresh from the coastal, southern region of Italy, Flora Orechiette Homestyle pasta brings the old country to your dinner table. In Puglia is the most popular pasta and when you visit there you realize that the most of the family Homemade this pasta as family Tradition, Orecchiette pasta goes great with any sauces. Weight: 1 lb, Dimensions: 4 x 4.5 x 8.5 inches, Region: Apulia, Puglia

Balzano Fusilli Lunghi Col Buco 17.6 oz BALZANO traditional pasta is extraordinary quality maintained by a prime selection together with the process of a slow and gradually drying. This is the secret to producing quality pasta. Balzano Fusilli a long twisted pasta, great when creating your favorite pasta dish. Fusilli col Buco corkscrew pasta twice as long as spaghetti with a thin straw-like hole down the center. This is our most popular pasta. Weight: 1 lb, Dimensions: 4 x 4.5 x 8.5 inches, Region: Campania

Named also bigoli or pici, this shape has a central hole, that collects the seasoning. The more the diameter increases, the more the cooking time increases. We propose them with a delicious sauce seasoned pork cheek and a sprinkling of pecorino romano. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

The name of this shape evokes an evanescent, ethereal product. These thin strands of pasta are a real challenge for every chef: cook in a few minutes, but so quickly overcook. They are perfect in soup and along with Vermicellini and Fidelini are typical of the culinary traditions of many countries. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Perhaps the name is derived the verb "gobble" or "gorging". In fact, these long strips of rolled pasta appear succulent and perfect to enjoy with full-bodied sauces. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

They look like fusilli but the two loops are slimmer. They have a perfect shape and are beloved by children. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

It is a version of dried pasta, inspired by the famous format, the symbol of homemade pasta. Ours are smooth and have a nice shape of a shell. We recommend to bake them in the oven. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

A great classic! Some argue that the striped version is very popular in the South of Italy, where people generally like thicker sizes and the stripes, that are able to capture the sauce. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

The name evokes the lines that run through these tubes with a diameter larger than the pens. Although this shape is a classic one, we like to enhance it with simple ingredients and seasonal products such as spinach and mushrooms. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

What is pasta in the collective imagination if not spaghetti? Simple things are always the best: a thin cylinder made of water and durum wheat flour. A small piece of twine, as the name itself says. It is surely the most loved and popular pasta shape! It is rough enough to take the sauce and the condiment. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Linguine, bavette and trenette. The origins of this pasta shape are Ligurian and it is typically served with pesto or fish sauces. Our new bronze version is pleasantly full-bodied, slightly thicker than the classic version and we like serving it with crispy ham and melon pearls. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Savoiardi, commonly known as "Lady Fingers", are delightful and delicately light cookies from Italy that have been enjoyed by Italians for generations. Eaten as a snack alongside a glass of milk, children love their simple goodness. Adults too enjoy nibbling on them between sips of espresso or cappuccino. The Italians have invented wondrous desserts using them in creations like Tiramisu

Italabella Extra Vergine Olive oil is an oil obtained from the first most mature Olives, it is processed by cold pressing to guarantee maximum oil taste in conjunction with healthy values for our body

A staple of Italian-American Cuisine, our Original Scungilli is made from wild-caught, fresh conch harvested in the coastal waters of the Atlantic Ocean. After it is hand-plucked and sliced, our Scungilli is fully-cooked to deliver a tender meat

A particular and unique product. The name betrays an ancient Greek recipe for many years abandoned: it is, in fact, a completely handcrafted processing that requires a precise selection only of ripe black olives that have an oil content of between 8 and 12%. Once chosen, the olive is sweetened with water and salt, rinsed repeatedly with new brine and left to dry in wooden crates for 3 days. When perfectly dry, it is placed in 100-kg drums with salt and without water. The drums are rolled strictly clockwise once a month for three months. At the end of the treatment, the olive has completely absorbed the salt and is soft and shiny. It is an olive that offers an unmistakable and very particular taste. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

The Gaeta olive distinguishes a slightly tapered fruit, of a purplish color, of vinous, amaurotic flavor with acetic hues, produced mainly in the territory comprising Gaeta and the neighboring municipalities located on the Aurunci Mountains in the province of Latina. It is used to produce an excellent oil and especially olives in brine (locally water-based olives) that lend themselves to the most varied uses in the kitchen and are among the most used ingredients by chefs all over the world. This product, already described by Virgil in the Aeneid, had its maximum spread in 1400 thanks to the attitudes to agriculture, commerce and navigation of the citizens of the then Duchy of Gaeta, who exported the oil and the Gaeta olives in all the Mediterranean, making it a very popular food and appreciated for its excellent quality. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Our Fresh Green and Red Cerignola Olives are directly imported from small Family Farm in Cerignola, Puglia, Italy. They come Fresh with the Pit when you bite them you feel all the Farm Freshness in your mouth very Healthy and good for Our daily Diet. Little History - Green or red, pulpy and tasty, it is so beautiful to show off in the aperitifs and at the table. The largest olive in the world is the Bella di Cerignola Dop that grows in the territory of the Tavoliere delle Puglie, also known as Daunia. It is no coincidence that this olive is also commonly called "Bella della Daunia". This is an indigenous variety that has always been used by the Apulians, who today has conquered the tables all over the world, particularly in California where it is highly appreciated for its qualities. This type of olive is not suitable for the production of oil but is very popular for its pulp and its size. Its cultivation has always been an important activity for Cerignola, the town of Foggiano from which it takes its name. Here the collection begins in early October and is strictly manual. To prevent the fruits from falling on the ground, collection clothes are used. In this way, the olives arrive at the table beautifully and without signs. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Real Kalamata olives are only found on the Peloponnese peninsula in southern Greece. Growing under the Grecian sunshine, Kalamata trees have much larger leaves than other types of olive trees and absorb more sunshine. This gives their dark purple fruit a dense texture and a flavorsome compare to fine wine. They're more bitter than the canned black olives most Americans are familiar with, but they're brined in water, salt, and red wine vinegar, which mellows their bitter bite and softens the flesh. The vinegar also enhances the olives' already winey flavor. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Selection of Sicilian mixed olives, of 4 varieties, grown naturally, without the use of chemicals, processed in brine without preservatives. Flavors and aromas typical of the island ideal to be served as a snack, aperitif or appetizer, to enrich salads, to accompany fresh or aged cheeses, or to season rice salads. These olives are grown and packaged with artisanal methods by family farms that are located in the heart of the Catania countryside and on the slopes of the Etna volcano. The companies produce their products in a completely organic and natural, according to the dictates of the ancient Sicilian tradition with the aim of offering wholesome and genuine gastronomic specialties, in favor of protecting the environment and the health and taste of the customer. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Our Fresh Green and Red Cerignola Olives are directly imported from small Family Farm in Cerignola, Puglia, Italy. They come Fresh with the Pit when you bite them you feel all the Farm Freshness in your mouth very Healthy and good for Our daily Diet. Little History - Green or red, pulpy and tasty, it is so beautiful to show off in the aperitifs and at the table. The largest olive in the world is the Bella di Cerignola Dop that grows in the territory of the Tavoliere delle Puglie, also known as Daunia. It is no coincidence that this olive is also commonly called "Bella della Daunia". This is an indigenous variety that has always been used by the Apulians, who today has conquered the tables all over the world, particularly in California where it is highly appreciated for its qualities. This type of olive is not suitable for the production of oil but is very popular for its pulp and its size. Its cultivation has always been an important activity for Cerignola, the town of Foggiano from which it takes its name. Here the collection begins in early October and is strictly manual. To prevent the fruits from falling on the ground, collection clothes are used. In this way, the olives arrive at the table beautifully and without signs. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa. It is normally made from pork. Di Lusso Genoa Salami it is a cured meat made big and full of flavor that will satisfy all your taste needs

Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa. It is normally made from pork. The original Genoese name for this kind of sausage is the salame (di) Sant'Olcese, which is a "prodotto agroalimentare tradizionale" (traditional agricultural food product), and originates in the hilly interior of Genoa's hinterland where pigs are traditionally easily maintained on acorns, chestnuts, and hazelnuts of the local Mediterranean woodlands. Being pressed between the sea, hills and the mountains, Genoa traditionally had no plains on which to raise cattle, so in traditional Genoese cuisine, pork features rather heavily as a readily available substitute

The Coppa, also called Capocollo is a sausage that is present in the Italian territory with various interpretations and recipes, obtained by processing the upper portion of the pig's neck and part of the shoulder (this justifies the name). The meat is salted and massaged (this operation is necessary to encourage both the penetration and the uniform distribution of salt) then they are stuffed into a natural casing and seasoned. During the processing, spices and aromatic herbs are added, typical of the various places of production of the salami. For its aging in the past, the meat was wrapped in a rough cloth or tied with hemp twine. This name also means a part of the pork, excellent for cooking on the grill, grilled or soapstone. It takes different names depending on the region

The Soppressata Calabrese it is an Italian meat with a protected designation of origin. It is obtained with pork cut into small pieces to which is added black pepper, fennel (grains), salt and chili. It is prepared by taking the best parts of the pork leg, chopped and without nerves and bagging them in natural gut, in particular, it is necessary to use the intestine coming from the large intestine, well washed with water, wine and lemon and soaked. The beef gut that is more resistant is also used. The meat is kneaded with salt and spicy red pepper. Once the casing is filled, it is pierced with a pin and tied by hand. The whole is then left to dry in the air

La Mortadella Bologna PGI is a product of delicatessen made with pure pork meat, finely ground, mixed with lard, lightly flavored with spices and pistachio, stuffed and cooked. Mortadella was probably born in the first century and its production developed in an area between Emilia-Romagna and Lazio; however, for a period of time, this salami entered into oblivion but reappeared in the late Middle Ages, where it was produced exclusively in the city of Bologna

Pancetta is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and sometimes other spices. Pancetta in Italy is typically consumed raw

Porchetta is a typical dish from central and northern Italy. It consists of a whole pork, emptied, boned and seasoned ideal for snacks in the cellar, typical of the areas of wine production. Its consumption is traditionally associated with street vendors who go where a considerable influx of people is expected. The place where the recipe for porchetta is prepared is still uncertain. The inhabitants of Ariccia, in Lazio, claim the paternity of the original recipe. In Umbria, it is claimed that it was born in Norcia, famous since Roman times for pig breeding. In Upper Lazio, it is traced back to the Etruscan era

The Italian Roasted Ham is made by the pork leg, the meat is selected, it is seasoned and smoked according to our most ancient traditions to guarantee a product with low fat but a lot of taste

Parma ham is a typical salami of the Parma province; more precisely, the production area is located 5 km south of the Via Emilia, up to an altitude of no more than 900 m, bordered to the east by the Enza stream and to the west by the Stirone stream. It is famous all over the world and stands out as well as for nutritional peculiarities (the only ingredients are pork and salt, without additives or preservatives) also for the "crown", the brand that is imprinted only on the original. The Meat is aged (air-cured) for 12 months minimum

The ham, with its characteristic sweetness, is the result of a slow and meticulous seasoning, conducted according to the skillful tradition handed down over time, together with the use of the most modern technologies

The Prosciutto San Daniele It is a true Italian excellence handed down by Generations to preserve all the goodness of our traditions. Selected meat and an aging of 18 months enriching it with a balanced aromatic note, for an exceptional flavor, fragrant and very sweet on the palate

The speck Alto Adige is an Italian specialty of the South Tyrolean delicatessen. The speck is obtained from a leg of pork completely boned that, unlike the preparation of raw ham, is opened and pulled, slightly salted and flavored, and finally smoked. In 1997 the speck Alto Adige (at the time called "Speck dell'Alto Adige") obtained from the European Union the recognition of protected geographical indication (IGP)

The Coppa, also called Capocollo is a sausage that is present in the Italian territory with various interpretations and recipes, obtained by processing the upper portion of the pig's neck and part of the shoulder (this justifies the name). The meat is salted and massaged (this operation is necessary to encourage both the penetration and the uniform distribution of salt) then they are stuffed into a natural casing and seasoned. During the processing, spices and aromatic herbs are added, typical of the various places of production of the salami. For its aging in the past, the meat was wrapped in a rough cloth or tied with hemp twine. This name also means a part of the pork, excellent for cooking on the grill, grilled or soapstone. It takes different names depending on the region

The Soppressata Calabrese it is an Italian meat with a protected designation of origin. It is obtained with pork cut into small pieces to which is added black pepper, fennel (grains), salt and chili. It is prepared by taking the best parts of the pork leg, chopped and without nerves and bagging them in natural gut, in particular, it is necessary to use the intestine coming from the large intestine, well washed with water, wine and lemon and soaked. The beef gut that is more resistant is also used. The meat is kneaded with salt and spicy red pepper. Once the casing is filled, it is pierced with a pin and tied by hand. The whole is then left to dry in the air

Asiago is a cow's milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy. The cheese-making tradition in the provinces of Vicenza and Trento dates back to more than thousand years. Traditionally, it was made from sheep's milk but today it is produced from unpasteurized cow's milk. Texture wise, Asiago goes through many changes, assuming different textures, according to its aging. The fresh Asiago (Asiago Pressato) has a smooth texture. Depending on age, the rinds of Asiago can be straw colored and elastic to brownish gray and hard. The paste can be white to dark yellow, with small to medium irregular holes. Based on the aging, Asiago can be used for grating, melting, slicing on a variety of salads, sandwiches, soups, pasta, and sauces

Fontinella cheese is a nice combination of a smooth Fontina cheese with the best sharp Provolone…….the final result it is a Sharp and Smooth cheese, very good for appetizers, to enjoy in the sandwich or simply enjoy with a glass of red wine

Grana Padano has had protected designation of origin status since 1996. It is made from cows' milk produced in the Po River valley. Grana Padano is one of the world's first hard cheeses, created nearly 900 years ago by the Cistercian monks of Chiaravalle Abbey, founded in 1135 near Milan By the year 1477, it was regarded as one of the most famous cheeses of Italy. It can last a long time without spoiling, sometimes aging up to two years. It is made in a similar way to the Parmigiano Reggiano of Emilia-Romagna but over a much wider area and with different regulations and controls. Some of the producers operate large operations. The herd produces capacious quantities of cow manure, and a byproduct is the Shit Museum, which promotes eco-friendly recycling

Gorgonzola is a veined Italian Blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining

Burrata is a typical product of Murgia in the south of Italy. It is produced from cow's milk, rennet, and cream. Burrata was probably first made around 1920 but may have origins dating back to about 1900 on the Bianchini farm in the city of Andria within Murgia, an area in the Apulian region. Burrata is a fresh Italian buffalo milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture

Our Mozzarella is produced daily, the method used is the same used by the so-called "Mazzoni" specialists in the production of dairy products. Fresh and tasty enriches every dish, whether hot or cold, of our tables

The Parma Roll it is an Authentic Italian Delicatessen, with a sheet of Homemade fresh mozzarella and filled with Prosciutto di Parma aged 18 months, fresh Arucola, Parmigiano Reggiano 12 months aged and Extra Virgin Olive Oil offers the possibility to present a truly unique and special Appetizer, it goes well with any menu or can be used as a fresh and fast dinner, unique product that you can only find from us or in Italy

Parmigiano-Reggiano is an Italian hard, granular cheese. The name "Parmesan" is often used generically for various simulations of this cheese, although this is prohibited in trading in the European Economic Area under European law. Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads. Slivers and chunks of the hardest parts of the crust are sometimes simmered in soup. They can also be roasted and eaten as a snack. Our Parmigiano Reggiano is aged for 24 months

Pecorino cheese with smooth or white rind crust interspersed with pieces of red pepper also present in the dough, raw and compact or slightly glanced. Tasty soft cheese with a characteristic slightly spicy taste. The techniques behind its processing remained the traditional ones held by pastors. The island's dairy know-how, combined with strict compliance with hygiene regulations and modern technology, allows today to obtain this pecorino cheese, safe and rich in the variety of flavors and aromas characteristic of our territory

The range of flavored cheeses symbolizes the union between the high quality of our Pecorino Cheeses and some specific culinary excellence of the territory. The result that comes out is a variety of appetizing tasty cheeses, perfect for all the palates that are searching for sophistication and craftsmanship. Thanks to the peculiarity of its proteins it is considered a food with bio-nutritious and dietetic values. The particular work of maturing of wine is a technique, which was used by our ancestors like a form of protection from enemies (they hid the shapes in the marc to shield them the raids), that today has become a search for quality and a way to keep the memory of tradition. The taste of this Pecorino Cheese is peculiar for the maturation of a few days that the wine must undergo. The crust is slightly rough purple color intense, the paste is ivory, compact and elastic with small holes. It is a cheese with a laying down crust and it presents characteristic signs of the basket of which it is formed. For the supply of the product it takes into account the traditional production and regular of the milk

Canestrato di Moliterno is an Italian, hard, pecorino cheese made from sheep and goat milk in the commune of Moliterno. The name comes from the Latin word "mulcternum" which means a place where animals are milked and coagulated. The PGI protection requires that the cheese is made with between 70% and 90% full ewe's milk and between 10% and 30% full goat's milk. The cheese needs at least 60 days of ripening after which it is sold in cylindrical shapes. Depending on the age of the cheese, rind color can vary from yellow in "primitivo" (early produce) to straw-colored in "stagionato" (aged) and extra versions. On cutting, a white or light straw yellow Canestrato slice exhibits a sweet and delicate flavor efficacy, which intensifies with aging. An aged cheese will develop an intense and spicy flavor whilst the rind color could be almost black due to a carbon soot water, vinegar, and olive oil treatment. The cheese contains a minimum of 30% fat. Due to its hard texture, it has a good reputation as a table cheese and pairs well with fresh, raw vegetables and pears. It can also be grated on pasta and soups. Wines such as Greco di Tufo, Falanghina, Lacryma Christi del Vesuvio and Aglianico make a perfect match with the cheese

Pepato is a semi-hard sheep milk cheese with peppercorns, has its main origin in Sicily where it is part of the regional cooking. Usually is used as 2–4 months aged cheese, but a mild younger version (10 days) can easily be found in Italian stores. Peppercorns are added during the subtraction of the whey

Pecorino is a term used to define Italian cheeses made from 100% sheep's milk. However, the American counterpart of the cheese is made from cow's milk. Of the four Pecorino cheeses that have received Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is one of the most ancient types of cheese as well as the most famous outside of Italy. As per legislation, production of Pecorino Romano is allowed only on the islands of Sardinia, Lazio and in the Tuscan Province of Grosseto. All these varieties differ from each other, depending on how much they have aged. As the name suggests, the history of Pecorino Romano dates back to the Roman times when it was a part of the staple diet of soldiers at war. Roman authors, including Varro, Pliny the Elder, Hippocrates and Columella have mentioned the cheese & its production technique, in their works. Even today, the cheese is made using only traditional methods in the unique areas of origin. Dry-salted by hand, the wheels get a salting numerous times, to deliver a fabulous taste. Its lengthy aging time from eight to 12 months results in a dry and granular texture and a strong taste. When young, the cheese has a soft and rubbery texture with sweet and aromatic flavor. The flavor becomes sharper and smokier when aged for eight months or longer. Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, bread and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, bold Italian red wine or a light beer

The generous peels of Italian black truffles abound in the paste of Cacio di Bosco al Tartufo—every wedge is a winning piece. This pecorino won't overwhelm with too much astringency and ensures an elegant play of the flavors you're seeking: the title role of black truffle and its beloved chorus, butter, and salt. Milk isn't the only thing cheese preserves. The black truffle has a limited season but surrounded by the salts and oils of Moliterno, black truffles are yours year round. These wheels are rubbed with vinegar and olive oil as they age, highlighting the subtle bite already present in the cheese, and guarding against any escape of truffly-goodness. Pecorino, truffle, and honey make one of the most harmonious trios in the world of cheese-pairing. Starting with two-in-one, I recommend the gossamer Bee Raw Colorado Star-Thistle Honey with its almost marshmallow flavor. Moliterno al Tartufo can easily dominate the table, so choose a wine that can stand up but not overpower, like an earthy but floral Barolo. You may even find its kindred cheese-spirit in Testun a Barolo. Now THAT is one special cheese plate!

Provolone is an Italian cheese made from cow's milk whose origins lie in Southern Italy. Today, the major production of Provolone takes place in Po valley region, particularly Lombardy and Veneto. Both Provolone Valpadana and Provolone del Monaco are granted DOP designation by the European Union to ensure that cheese is produced under strict supervision using specific methods to guarantee supreme quality. Provolone cheese is also classified into two forms: Provolone Dolce, which is aged for 2-3 months, has a pale yellow to white color and sweet taste. The other, Provolone Piccante is aged for more than four months and has a sharper taste. In South America, a similar cheese by the name of Provoleta is eaten with grilled meat. In America, Provolone produced is similar to the Dolce variety. The flavors of Provolone largely vary depending on where it's made. Mostly, it's semi-hard in texture and made from cow's milk. Provolone contains high amounts of calcium and protein but on the other hand, it is also high in sodium. The cheese goes along with full-bodied and aged red wines. At the table, it could be served with hot chutneys, homemade bread and flatbread

The words 'Ricotta' means re-cooked and 'Salata' means salted. Ricotta Salata is an Italian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky white in color with firm texture and salty taste. The cheese is often used in salads and ideal for slicing, crumbling and grating

Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow's milk is used while preparing the cheese. Generally, it takes three to four months to attain full ripeness. The soft version (Gorgonzola Dolce)is smooth and has a unique taste, very good paired with red Italian wine

The apricot croissant is a classic Italian breakfast, simple and friable helps start the day in full energy with a very pleasant taste

The chocolate cake is a natural delicacy. The taste is intense and concentrated on pure cocoa, very different from American chocolate cakes, contains much less sugar and less than half of butter, more healthy and tasty to enjoy a unique dessert. Chocolate layer cake filled with a rich chocolate cream, topped with a chocolate mirror

The chocolate croissant is a classic Italian breakfast, simple and friable helps start the day in full energy with a very pleasant taste

The original grandmother's cake prepared a long time ago by our families, has been reproduced with the same recipes to guarantee a taste and ancient Italian traditions. Pastry cream with a hint of lemon on a base of short pastry, covered with pine nuts, almonds and powdered sugar, perfect for a nice dinner dessert

The Cannoli cake designed and produced by us is a nice alternative to the classic Cannoli, stuffed with the cream of Cannoli has a sort of crunchy cake that makes it unique. We suggest it for a rich breakfast combined with a Cappuccino or Espresso

Another specialty created by us, with the heart of coffee is surrounded by a very intense and tasty coffee cream decorated with chocolate pralines

Lemon Delight is a product prepared by us with local lemons and white chocolate reflects the delicacy of a dessert with an unmistakable taste of natural lemon

Our Rainbow Cookies are produced with chopped fresh almonds, natural colors and very fine dark chocolate, this combination makes our biscuits unique, very tasty and at the same time light to be enjoyed during the day

Our ricotta cheesecake is the classic cake cooked by our grandmothers and served for the whole family. The recipe was given to us by our Nonna and we were able to reproduce it just as she used to do so many years ago, a delight for our palate that brings us back to the origins of this delicious cake

Classic and creamy our Tiramisu is produced with the utmost care to guarantee a 100% Italian product, we use all Italian products including the Mascarpone Belgioioso and the result is really pleasant, fresh product every day is really the sweetest appreciated by all espresso coffee lovers

The Italian bread produced by us is produced with local flours, crisp in the outside and soft inside, perfect to accompany any meal during the day

Our luscious 10″ Limoncello Mascarpone cake is a rich combination of Sicilian lemon infused sponge cake and Italian mascarpone topped with European white chocolate curls. A refreshingly light creamy dessert with the perfect combination of sweet and tart

Mix Berries cake is a delight of fresh fruit combined with Chantilly cream that releases a very special and pleasant fresh and light taste Shortcrust pastry base filled with Chantilly cream topped with a layer of sponge cake and lavishly garnished with an assortment of blackberries, raspberries, red currants and strawberries

Crisp layers of puff pastry filled with pastry cream and decorated with powdered sugar. The classic Napoleon cake in its most classic version, known all over the world, is a pleasant dessert to be enjoyed at any time of the day. There is also an updated version with hazelnuts and chocolate that we will soon propose

The pastry cream croissant is a classic Italian breakfast, simple and friable helps start the day in full energy with a very pleasant taste

Spring Mix, Tomatoes, Onions, Artichokes, Peppers, Olives

House salad + Fresh Homemade Mozzarella

House salad + grilled Zucchine, Eggplant, Red Bell Peppers

Romaine Lettuce, Tomato, Croutons, Bacon, grilled Chicken

Romaine Lettuce, Tomato, Shrimps, Artichokes Olives

Romaine Lettuce, Tomato, Olives, Artichokes, grill Tuna 6 oz

Ask your server about the fresh made soups of the day

Homemade Meatballs with red sauce and Mozzarella

Homemade Sausage & Peppers with Mozzarella

Crispy Chicken, Fresh Mozzarella, Lettuce, tomatoes and onions

Grilled zucchini, Eggplant, Red Bell Peppers, Fresh Mozzarella

Parma Prosciutto, tomatoes, basil with Fresh Mozzarella

Baked Homemade Potatoes gnocchi with red sauce, mozzarella and basil

Homemade Lasagna sheet with ground beef, sausage, ricotta cheese red sauce, mozzarella cheese and basil

Homemade shells stuffed with ricotta and mozzarella cheese topped with red sauce and basil

Homemade Maccheroni pasta tossed with the Original Homemade Genovese Pesto Sauce

Homemade Maccheroni pasta tossed with rose sauce and Fresh Homemade Mozzarella

Homemade eggs Tagliolini pasta tossed with Fresh Mussels and Clams in the cherry tomatoes

Homemade eggs Fettuccine pasta with the Homemade Meatballs & Sausage in the red sauce with basil

Homemade eggs Fettuccine pasta tossed with the Original Alfredo sauce

Crispy chicken stuffed with ham and Mozzarella

Chicken Medallion tossed in a lemon white wine sauce

Chicken Medallion topped with Prosciutto, Provolone in a white wine sage sauce

Veal Medallion topped with tomatoes, fresh mozzarella spinach in a white wine sauce

Veal Medallion topped with tomatoes, mushrooms, spinach, black olives in a white wine sauce

Thin eggplant layered with mozzarella, red sauce, basil and Mozzarella

Ask your server about the fresh baked dessert of the day

sparkling water 750 ml

Fresh Homemade Mozzarella wheel with grate` Eggplant, Zucchine, Potatoes and Red Bell Peppers

Bologna most famous Mortadella crispy bites skewers surrounded with aged Imported Provolone cheese and sided with Pistachios cream sauce

Homemade eggs pasta sheet filled with premium ground beef and Ricotta cheese baked with red sauce and mozzarella cheese

Homemade potato Gnocchi pasta tossed with New Zealand Lamb and Mushrooms in a 4 kind of cheeses sauce with a touch of Black truffle

Selected Veal Top Round medallions topped with Imported Prosciutto di Parma and Provolone cheese in a white wine sage sauce

Fresh braised Pork shank with Pachino cherry tomatoes from Naples Italy served with Pork shank demi-glaze

Fresh Grouper and Shrimps saute` in a Francaise sauce with White Wine, butter and Lemon

Crispy crostone Homemade bread with Shrimps, Calamari, Clams and Tilapia fillet in a cherry tomatoes sauce over Homemade pasta

Homemade Creapes filled with Eggplant, Zucchini, Potatoes, Red Bell Peppers, Tomatoes and Mozzarella topped with Besciamella sauce

Homemade Meat Lasagna

Homemade Veggie Lasagna

Homemade Meatballs side

Fresh Eggplant Parm

Our Sausage is produced with selected pork, we use the leg as the meat is much more tender and tasty, season our sausage according to our most ancient traditions with fennel and lots of love

Our Sausage is produced with selected pork, we use the leg as the meat is much more tender and tasty, season our sausage according to our most ancient traditions with fennel and lots of love

Sweet cherry tomatoes full of taste. Apulian flavor and tradition all in one. This tomatoes are Naturally sweet and will make any of your recipes unique

The homemade sauce never tasted more authentic and fresh when you introduce these Organic Strained Italian Tomatoes into the mix. Made from 100% Organic Italian tomatoes, this the perfect foundation for any homemade pasta sauce

Pomilia Peeled Tomatoes bring to your kitchen the smell of freshly picked tomatoes and the genuineness of the sun-ripened tomatoes of the South of Italy. Soon after being picked, the tomatoes are peeled and canned in their own juice in order to preserve their taste and aroma. Thanks to their consistency and to their fresh and natural taste, Pomilia Peeled Tomatoes are really versatile and are suitable to any recipe

The shape of pasta for excellence, revisited by Divella in its recipe Gluten Free. It will be possible for everyone to enjoy a good plate of spaghetti with relax! Weight: 1 lb, Dimensions: 4 x 4.5 x 8.5 inches, Region: Campania

Known as "priest ears" pasta in Apulia, the design of Cavatelli pasta is perfect for capturing and holding sauces. Shaped like little hot dog buns, Flora Cavatelli Homestyle Pasta combines 100% Durum Whole Wheat semolina and all-natural ingredients with the old-world, artisanal production to bring the most authentic Italian pasta to your dinner table. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

For a taste of the Apulia, take a bite of Flora Orechiette Homestyle pasta. Fresh from the coastal, southern region of Italy, Flora Orechiette Homestyle pasta brings the old country to your dinner table. In Puglia is the most popular pasta and when you visit there you realize that the most of the family Homemade this pasta as family Tradition, Orecchiette pasta goes great with any sauces. Weight: 1 lb, Dimensions: 4 x 4.5 x 8.5 inches, Region: Apulia, Puglia

Balzano Fusilli Lunghi Col Buco 17.6 oz BALZANO traditional pasta is extraordinary quality maintained by a prime selection together with the process of a slow and gradually drying. This is the secret to producing quality pasta. Balzano Fusilli a long twisted pasta, great when creating your favorite pasta dish. Fusilli col Buco corkscrew pasta twice as long as spaghetti with a thin straw-like hole down the center. This is our most popular pasta. Weight: 1 lb, Dimensions: 4 x 4.5 x 8.5 inches, Region: Campania

Named also bigoli or pici, this shape has a central hole, that collects the seasoning. The more the diameter increases, the more the cooking time increases. We propose them with a delicious sauce seasoned pork cheek and a sprinkling of pecorino romano. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

The name of this shape evokes an evanescent, ethereal product. These thin strands of pasta are a real challenge for every chef: cook in a few minutes, but so quickly overcook. They are perfect in soup and along with Vermicellini and Fidelini are typical of the culinary traditions of many countries. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Perhaps the name is derived the verb "gobble" or "gorging". In fact, these long strips of rolled pasta appear succulent and perfect to enjoy with full-bodied sauces. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

They look like fusilli but the two loops are slimmer. They have a perfect shape and are beloved by children. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

It is a version of dried pasta, inspired by the famous format, the symbol of homemade pasta. Ours are smooth and have a nice shape of a shell. We recommend to bake them in the oven. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

A great classic! Some argue that the striped version is very popular in the South of Italy, where people generally like thicker sizes and the stripes, that are able to capture the sauce. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

The name evokes the lines that run through these tubes with a diameter larger than the pens. Although this shape is a classic one, we like to enhance it with simple ingredients and seasonal products such as spinach and mushrooms. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

What is pasta in the collective imagination if not spaghetti? Simple things are always the best: a thin cylinder made of water and durum wheat flour. A small piece of twine, as the name itself says. It is surely the most loved and popular pasta shape! It is rough enough to take the sauce and the condiment. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Linguine, bavette and trenette. The origins of this pasta shape are Ligurian and it is typically served with pesto or fish sauces. Our new bronze version is pleasantly full-bodied, slightly thicker than the classic version and we like serving it with crispy ham and melon pearls. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Savoiardi, commonly known as "Lady Fingers", are delightful and delicately light cookies from Italy that have been enjoyed by Italians for generations. Eaten as a snack alongside a glass of milk, children love their simple goodness. Adults too enjoy nibbling on them between sips of espresso or cappuccino. The Italians have invented wondrous desserts using them in creations like Tiramisu

Italabella Extra Vergine Olive oil is an oil obtained from the first most mature Olives, it is processed by cold pressing to guarantee maximum oil taste in conjunction with healthy values for our body

A staple of Italian-American Cuisine, our Original Scungilli is made from wild-caught, fresh conch harvested in the coastal waters of the Atlantic Ocean. After it is hand-plucked and sliced, our Scungilli is fully-cooked to deliver a tender meat

A particular and unique product. The name betrays an ancient Greek recipe for many years abandoned: it is, in fact, a completely handcrafted processing that requires a precise selection only of ripe black olives that have an oil content of between 8 and 12%. Once chosen, the olive is sweetened with water and salt, rinsed repeatedly with new brine and left to dry in wooden crates for 3 days. When perfectly dry, it is placed in 100-kg drums with salt and without water. The drums are rolled strictly clockwise once a month for three months. At the end of the treatment, the olive has completely absorbed the salt and is soft and shiny. It is an olive that offers an unmistakable and very particular taste. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

The Gaeta olive distinguishes a slightly tapered fruit, of a purplish color, of vinous, amaurotic flavor with acetic hues, produced mainly in the territory comprising Gaeta and the neighboring municipalities located on the Aurunci Mountains in the province of Latina. It is used to produce an excellent oil and especially olives in brine (locally water-based olives) that lend themselves to the most varied uses in the kitchen and are among the most used ingredients by chefs all over the world. This product, already described by Virgil in the Aeneid, had its maximum spread in 1400 thanks to the attitudes to agriculture, commerce and navigation of the citizens of the then Duchy of Gaeta, who exported the oil and the Gaeta olives in all the Mediterranean, making it a very popular food and appreciated for its excellent quality. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Our Fresh Green and Red Cerignola Olives are directly imported from small Family Farm in Cerignola, Puglia, Italy. They come Fresh with the Pit when you bite them you feel all the Farm Freshness in your mouth very Healthy and good for Our daily Diet. Little History - Green or red, pulpy and tasty, it is so beautiful to show off in the aperitifs and at the table. The largest olive in the world is the Bella di Cerignola Dop that grows in the territory of the Tavoliere delle Puglie, also known as Daunia. It is no coincidence that this olive is also commonly called "Bella della Daunia". This is an indigenous variety that has always been used by the Apulians, who today has conquered the tables all over the world, particularly in California where it is highly appreciated for its qualities. This type of olive is not suitable for the production of oil but is very popular for its pulp and its size. Its cultivation has always been an important activity for Cerignola, the town of Foggiano from which it takes its name. Here the collection begins in early October and is strictly manual. To prevent the fruits from falling on the ground, collection clothes are used. In this way, the olives arrive at the table beautifully and without signs. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Real Kalamata olives are only found on the Peloponnese peninsula in southern Greece. Growing under the Grecian sunshine, Kalamata trees have much larger leaves than other types of olive trees and absorb more sunshine. This gives their dark purple fruit a dense texture and a flavorsome compare to fine wine. They're more bitter than the canned black olives most Americans are familiar with, but they're brined in water, salt, and red wine vinegar, which mellows their bitter bite and softens the flesh. The vinegar also enhances the olives' already winey flavor. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Selection of Sicilian mixed olives, of 4 varieties, grown naturally, without the use of chemicals, processed in brine without preservatives. Flavors and aromas typical of the island ideal to be served as a snack, aperitif or appetizer, to enrich salads, to accompany fresh or aged cheeses, or to season rice salads. These olives are grown and packaged with artisanal methods by family farms that are located in the heart of the Catania countryside and on the slopes of the Etna volcano. The companies produce their products in a completely organic and natural, according to the dictates of the ancient Sicilian tradition with the aim of offering wholesome and genuine gastronomic specialties, in favor of protecting the environment and the health and taste of the customer. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Our Fresh Green and Red Cerignola Olives are directly imported from small Family Farm in Cerignola, Puglia, Italy. They come Fresh with the Pit when you bite them you feel all the Farm Freshness in your mouth very Healthy and good for Our daily Diet. Little History - Green or red, pulpy and tasty, it is so beautiful to show off in the aperitifs and at the table. The largest olive in the world is the Bella di Cerignola Dop that grows in the territory of the Tavoliere delle Puglie, also known as Daunia. It is no coincidence that this olive is also commonly called "Bella della Daunia". This is an indigenous variety that has always been used by the Apulians, who today has conquered the tables all over the world, particularly in California where it is highly appreciated for its qualities. This type of olive is not suitable for the production of oil but is very popular for its pulp and its size. Its cultivation has always been an important activity for Cerignola, the town of Foggiano from which it takes its name. Here the collection begins in early October and is strictly manual. To prevent the fruits from falling on the ground, collection clothes are used. In this way, the olives arrive at the table beautifully and without signs. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa. It is normally made from pork. Di Lusso Genoa Salami it is a cured meat made big and full of flavor that will satisfy all your taste needs

Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa. It is normally made from pork. The original Genoese name for this kind of sausage is the salame (di) Sant'Olcese, which is a "prodotto agroalimentare tradizionale" (traditional agricultural food product), and originates in the hilly interior of Genoa's hinterland where pigs are traditionally easily maintained on acorns, chestnuts, and hazelnuts of the local Mediterranean woodlands. Being pressed between the sea, hills and the mountains, Genoa traditionally had no plains on which to raise cattle, so in traditional Genoese cuisine, pork features rather heavily as a readily available substitute

The Coppa, also called Capocollo is a sausage that is present in the Italian territory with various interpretations and recipes, obtained by processing the upper portion of the pig's neck and part of the shoulder (this justifies the name). The meat is salted and massaged (this operation is necessary to encourage both the penetration and the uniform distribution of salt) then they are stuffed into a natural casing and seasoned. During the processing, spices and aromatic herbs are added, typical of the various places of production of the salami. For its aging in the past, the meat was wrapped in a rough cloth or tied with hemp twine. This name also means a part of the pork, excellent for cooking on the grill, grilled or soapstone. It takes different names depending on the region

The Soppressata Calabrese it is an Italian meat with a protected designation of origin. It is obtained with pork cut into small pieces to which is added black pepper, fennel (grains), salt and chili. It is prepared by taking the best parts of the pork leg, chopped and without nerves and bagging them in natural gut, in particular, it is necessary to use the intestine coming from the large intestine, well washed with water, wine and lemon and soaked. The beef gut that is more resistant is also used. The meat is kneaded with salt and spicy red pepper. Once the casing is filled, it is pierced with a pin and tied by hand. The whole is then left to dry in the air

La Mortadella Bologna PGI is a product of delicatessen made with pure pork meat, finely ground, mixed with lard, lightly flavored with spices and pistachio, stuffed and cooked. Mortadella was probably born in the first century and its production developed in an area between Emilia-Romagna and Lazio; however, for a period of time, this salami entered into oblivion but reappeared in the late Middle Ages, where it was produced exclusively in the city of Bologna

Pancetta is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and sometimes other spices. Pancetta in Italy is typically consumed raw

Porchetta is a typical dish from central and northern Italy. It consists of a whole pork, emptied, boned and seasoned ideal for snacks in the cellar, typical of the areas of wine production. Its consumption is traditionally associated with street vendors who go where a considerable influx of people is expected. The place where the recipe for porchetta is prepared is still uncertain. The inhabitants of Ariccia, in Lazio, claim the paternity of the original recipe. In Umbria, it is claimed that it was born in Norcia, famous since Roman times for pig breeding. In Upper Lazio, it is traced back to the Etruscan era

The Italian Roasted Ham is made by the pork leg, the meat is selected, it is seasoned and smoked according to our most ancient traditions to guarantee a product with low fat but a lot of taste

Parma ham is a typical salami of the Parma province; more precisely, the production area is located 5 km south of the Via Emilia, up to an altitude of no more than 900 m, bordered to the east by the Enza stream and to the west by the Stirone stream. It is famous all over the world and stands out as well as for nutritional peculiarities (the only ingredients are pork and salt, without additives or preservatives) also for the "crown", the brand that is imprinted only on the original. The Meat is aged (air-cured) for 12 months minimum

The ham, with its characteristic sweetness, is the result of a slow and meticulous seasoning, conducted according to the skillful tradition handed down over time, together with the use of the most modern technologies

The Prosciutto San Daniele It is a true Italian excellence handed down by Generations to preserve all the goodness of our traditions. Selected meat and an aging of 18 months enriching it with a balanced aromatic note, for an exceptional flavor, fragrant and very sweet on the palate

The speck Alto Adige is an Italian specialty of the South Tyrolean delicatessen. The speck is obtained from a leg of pork completely boned that, unlike the preparation of raw ham, is opened and pulled, slightly salted and flavored, and finally smoked. In 1997 the speck Alto Adige (at the time called "Speck dell'Alto Adige") obtained from the European Union the recognition of protected geographical indication (IGP)

The Coppa, also called Capocollo is a sausage that is present in the Italian territory with various interpretations and recipes, obtained by processing the upper portion of the pig's neck and part of the shoulder (this justifies the name). The meat is salted and massaged (this operation is necessary to encourage both the penetration and the uniform distribution of salt) then they are stuffed into a natural casing and seasoned. During the processing, spices and aromatic herbs are added, typical of the various places of production of the salami. For its aging in the past, the meat was wrapped in a rough cloth or tied with hemp twine. This name also means a part of the pork, excellent for cooking on the grill, grilled or soapstone. It takes different names depending on the region

The Soppressata Calabrese it is an Italian meat with a protected designation of origin. It is obtained with pork cut into small pieces to which is added black pepper, fennel (grains), salt and chili. It is prepared by taking the best parts of the pork leg, chopped and without nerves and bagging them in natural gut, in particular, it is necessary to use the intestine coming from the large intestine, well washed with water, wine and lemon and soaked. The beef gut that is more resistant is also used. The meat is kneaded with salt and spicy red pepper. Once the casing is filled, it is pierced with a pin and tied by hand. The whole is then left to dry in the air

Asiago is a cow's milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy. The cheese-making tradition in the provinces of Vicenza and Trento dates back to more than thousand years. Traditionally, it was made from sheep's milk but today it is produced from unpasteurized cow's milk. Texture wise, Asiago goes through many changes, assuming different textures, according to its aging. The fresh Asiago (Asiago Pressato) has a smooth texture. Depending on age, the rinds of Asiago can be straw colored and elastic to brownish gray and hard. The paste can be white to dark yellow, with small to medium irregular holes. Based on the aging, Asiago can be used for grating, melting, slicing on a variety of salads, sandwiches, soups, pasta, and sauces

Fontinella cheese is a nice combination of a smooth Fontina cheese with the best sharp Provolone…….the final result it is a Sharp and Smooth cheese, very good for appetizers, to enjoy in the sandwich or simply enjoy with a glass of red wine

Grana Padano has had protected designation of origin status since 1996. It is made from cows' milk produced in the Po River valley. Grana Padano is one of the world's first hard cheeses, created nearly 900 years ago by the Cistercian monks of Chiaravalle Abbey, founded in 1135 near Milan By the year 1477, it was regarded as one of the most famous cheeses of Italy. It can last a long time without spoiling, sometimes aging up to two years. It is made in a similar way to the Parmigiano Reggiano of Emilia-Romagna but over a much wider area and with different regulations and controls. Some of the producers operate large operations. The herd produces capacious quantities of cow manure, and a byproduct is the Shit Museum, which promotes eco-friendly recycling

Gorgonzola is a veined Italian Blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining

Burrata is a typical product of Murgia in the south of Italy. It is produced from cow's milk, rennet, and cream. Burrata was probably first made around 1920 but may have origins dating back to about 1900 on the Bianchini farm in the city of Andria within Murgia, an area in the Apulian region. Burrata is a fresh Italian buffalo milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture

Our Mozzarella is produced daily, the method used is the same used by the so-called "Mazzoni" specialists in the production of dairy products. Fresh and tasty enriches every dish, whether hot or cold, of our tables

The Parma Roll it is an Authentic Italian Delicatessen, with a sheet of Homemade fresh mozzarella and filled with Prosciutto di Parma aged 18 months, fresh Arucola, Parmigiano Reggiano 12 months aged and Extra Virgin Olive Oil offers the possibility to present a truly unique and special Appetizer, it goes well with any menu or can be used as a fresh and fast dinner, unique product that you can only find from us or in Italy

Parmigiano-Reggiano is an Italian hard, granular cheese. The name "Parmesan" is often used generically for various simulations of this cheese, although this is prohibited in trading in the European Economic Area under European law. Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads. Slivers and chunks of the hardest parts of the crust are sometimes simmered in soup. They can also be roasted and eaten as a snack. Our Parmigiano Reggiano is aged for 24 months

Pecorino cheese with smooth or white rind crust interspersed with pieces of red pepper also present in the dough, raw and compact or slightly glanced. Tasty soft cheese with a characteristic slightly spicy taste. The techniques behind its processing remained the traditional ones held by pastors. The island's dairy know-how, combined with strict compliance with hygiene regulations and modern technology, allows today to obtain this pecorino cheese, safe and rich in the variety of flavors and aromas characteristic of our territory

The range of flavored cheeses symbolizes the union between the high quality of our Pecorino Cheeses and some specific culinary excellence of the territory. The result that comes out is a variety of appetizing tasty cheeses, perfect for all the palates that are searching for sophistication and craftsmanship. Thanks to the peculiarity of its proteins it is considered a food with bio-nutritious and dietetic values. The particular work of maturing of wine is a technique, which was used by our ancestors like a form of protection from enemies (they hid the shapes in the marc to shield them the raids), that today has become a search for quality and a way to keep the memory of tradition. The taste of this Pecorino Cheese is peculiar for the maturation of a few days that the wine must undergo. The crust is slightly rough purple color intense, the paste is ivory, compact and elastic with small holes. It is a cheese with a laying down crust and it presents characteristic signs of the basket of which it is formed. For the supply of the product it takes into account the traditional production and regular of the milk

Canestrato di Moliterno is an Italian, hard, pecorino cheese made from sheep and goat milk in the commune of Moliterno. The name comes from the Latin word "mulcternum" which means a place where animals are milked and coagulated. The PGI protection requires that the cheese is made with between 70% and 90% full ewe's milk and between 10% and 30% full goat's milk. The cheese needs at least 60 days of ripening after which it is sold in cylindrical shapes. Depending on the age of the cheese, rind color can vary from yellow in "primitivo" (early produce) to straw-colored in "stagionato" (aged) and extra versions. On cutting, a white or light straw yellow Canestrato slice exhibits a sweet and delicate flavor efficacy, which intensifies with aging. An aged cheese will develop an intense and spicy flavor whilst the rind color could be almost black due to a carbon soot water, vinegar, and olive oil treatment. The cheese contains a minimum of 30% fat. Due to its hard texture, it has a good reputation as a table cheese and pairs well with fresh, raw vegetables and pears. It can also be grated on pasta and soups. Wines such as Greco di Tufo, Falanghina, Lacryma Christi del Vesuvio and Aglianico make a perfect match with the cheese

Pepato is a semi-hard sheep milk cheese with peppercorns, has its main origin in Sicily where it is part of the regional cooking. Usually is used as 2–4 months aged cheese, but a mild younger version (10 days) can easily be found in Italian stores. Peppercorns are added during the subtraction of the whey

Pecorino is a term used to define Italian cheeses made from 100% sheep's milk. However, the American counterpart of the cheese is made from cow's milk. Of the four Pecorino cheeses that have received Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is one of the most ancient types of cheese as well as the most famous outside of Italy. As per legislation, production of Pecorino Romano is allowed only on the islands of Sardinia, Lazio and in the Tuscan Province of Grosseto. All these varieties differ from each other, depending on how much they have aged. As the name suggests, the history of Pecorino Romano dates back to the Roman times when it was a part of the staple diet of soldiers at war. Roman authors, including Varro, Pliny the Elder, Hippocrates and Columella have mentioned the cheese its production technique, in their works. Even today, the cheese is made using only traditional methods in the unique areas of origin. Dry-salted by hand, the wheels get a salting numerous times, to deliver a fabulous taste. Its lengthy aging time from eight to 12 months results in a dry and granular texture and a strong taste. When young, the cheese has a soft and rubbery texture with sweet and aromatic flavor. The flavor becomes sharper and smokier when aged for eight months or longer. Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, bread and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, bold Italian red wine or a light beer

The generous peels of Italian black truffles abound in the paste of Cacio di Bosco al Tartufo—every wedge is a winning piece. This pecorino won't overwhelm with too much astringency and ensures an elegant play of the flavors you're seeking: the title role of black truffle and its beloved chorus, butter, and salt. Milk isn't the only thing cheese preserves. The black truffle has a limited season but surrounded by the salts and oils of Moliterno, black truffles are yours year round. These wheels are rubbed with vinegar and olive oil as they age, highlighting the subtle bite already present in the cheese, and guarding against any escape of truffly-goodness. Pecorino, truffle, and honey make one of the most harmonious trios in the world of cheese-pairing. Starting with two-in-one, I recommend the gossamer Bee Raw Colorado Star-Thistle Honey with its almost marshmallow flavor. Moliterno al Tartufo can easily dominate the table, so choose a wine that can stand up but not overpower, like an earthy but floral Barolo. You may even find its kindred cheese-spirit in Testun a Barolo. Now THAT is one special cheese plate!

Provolone is an Italian cheese made from cow's milk whose origins lie in Southern Italy. Today, the major production of Provolone takes place in Po valley region, particularly Lombardy and Veneto. Both Provolone Valpadana and Provolone del Monaco are granted DOP designation by the European Union to ensure that cheese is produced under strict supervision using specific methods to guarantee supreme quality. Provolone cheese is also classified into two forms: Provolone Dolce, which is aged for 2-3 months, has a pale yellow to white color and sweet taste. The other, Provolone Piccante is aged for more than four months and has a sharper taste. In South America, a similar cheese by the name of Provoleta is eaten with grilled meat. In America, Provolone produced is similar to the Dolce variety. The flavors of Provolone largely vary depending on where it's made. Mostly, it's semi-hard in texture and made from cow's milk. Provolone contains high amounts of calcium and protein but on the other hand, it is also high in sodium. The cheese goes along with full-bodied and aged red wines. At the table, it could be served with hot chutneys, homemade bread and flatbread

The words 'Ricotta' means re-cooked and 'Salata' means salted. Ricotta Salata is an Italian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky white in color with firm texture and salty taste. The cheese is often used in salads and ideal for slicing, crumbling and grating

Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow's milk is used while preparing the cheese. Generally, it takes three to four months to attain full ripeness. The soft version (Gorgonzola Dolce)is smooth and has a unique taste, very good paired with red Italian wine

The apricot croissant is a classic Italian breakfast, simple and friable helps start the day in full energy with a very pleasant taste

The chocolate cake is a natural delicacy. The taste is intense and concentrated on pure cocoa, very different from American chocolate cakes, contains much less sugar and less than half of butter, more healthy and tasty to enjoy a unique dessert. Chocolate layer cake filled with a rich chocolate cream, topped with a chocolate mirror

The chocolate croissant is a classic Italian breakfast, simple and friable helps start the day in full energy with a very pleasant taste

The original grandmother's cake prepared a long time ago by our families, has been reproduced with the same recipes to guarantee a taste and ancient Italian traditions. Pastry cream with a hint of lemon on a base of short pastry, covered with pine nuts, almonds and powdered sugar, perfect for a nice dinner dessert

The Cannoli cake designed and produced by us is a nice alternative to the classic Cannoli, stuffed with the cream of Cannoli has a sort of crunchy cake that makes it unique. We suggest it for a rich breakfast combined with a Cappuccino or Espresso

Another specialty created by us, with the heart of coffee is surrounded by a very intense and tasty coffee cream decorated with chocolate pralines

Lemon Delight is a product prepared by us with local lemons and white chocolate reflects the delicacy of a dessert with an unmistakable taste of natural lemon

Our Rainbow Cookies are produced with chopped fresh almonds, natural colors and very fine dark chocolate, this combination makes our biscuits unique, very tasty and at the same time light to be enjoyed during the day

Our ricotta cheesecake is the classic cake cooked by our grandmothers and served for the whole family. The recipe was given to us by our Nonna and we were able to reproduce it just as she used to do so many years ago, a delight for our palate that brings us back to the origins of this delicious cake

Classic and creamy our Tiramisu is produced with the utmost care to guarantee a 100% Italian product, we use all Italian products including the Mascarpone Belgioioso and the result is really pleasant, fresh product every day is really the sweetest appreciated by all espresso coffee lovers

The Italian bread produced by us is produced with local flours, crisp in the outside and soft inside, perfect to accompany any meal during the day

Our luscious 10″ Limoncello Mascarpone cake is a rich combination of Sicilian lemon infused sponge cake and Italian mascarpone topped with European white chocolate curls. A refreshingly light creamy dessert with the perfect combination of sweet and tart

Mix Berries cake is a delight of fresh fruit combined with Chantilly cream that releases a very special and pleasant fresh and light taste Shortcrust pastry base filled with Chantilly cream topped with a layer of sponge cake and lavishly garnished with an assortment of blackberries, raspberries, red currants and strawberries

Crisp layers of puff pastry filled with pastry cream and decorated with powdered sugar. The classic Napoleon cake in its most classic version, known all over the world, is a pleasant dessert to be enjoyed at any time of the day. There is also an updated version with hazelnuts and chocolate that we will soon propose

The pastry cream croissant is a classic Italian breakfast, simple and friable helps start the day in full energy with a very pleasant taste

Spring Mix, Tomatoes, Onions, Artichokes, Peppers, Olives

House salad + Fresh Homemade Mozzarella

House salad + grilled Zucchine, Eggplant, Red Bell Peppers

Romaine Lettuce, Tomato, Croutons, Bacon, grilled Chicken

Romaine Lettuce, Tomato, Shrimps, Artichokes Olives

Romaine Lettuce, Tomato, Olives, Artichokes, grill Tuna 6 oz

Ask your server about the fresh made soups of the day

Homemade Meatballs with red sauce and Mozzarella

Homemade Sausage Peppers with Mozzarella

Crispy Chicken, Fresh Mozzarella, Lettuce, tomatoes and onions

Grilled zucchini, Eggplant, Red Bell Peppers, Fresh Mozzarella

Parma Prosciutto, tomatoes, basil with Fresh Mozzarella

Baked Homemade Potatoes gnocchi with red sauce, mozzarella and basil

Homemade Lasagna sheet with ground beef, sausage, ricotta cheese red sauce, mozzarella cheese and basil

Homemade shells stuffed with ricotta and mozzarella cheese topped with red sauce and basil

Homemade Maccheroni pasta tossed with the Original Homemade Genovese Pesto Sauce

Homemade Maccheroni pasta tossed with rose sauce and Fresh Homemade Mozzarella

Homemade eggs Tagliolini pasta tossed with Fresh Mussels and Clams in the cherry tomatoes

Homemade eggs Fettuccine pasta with the Homemade Meatballs Sausage in the red sauce with basil

Homemade eggs Fettuccine pasta tossed with the Original Alfredo sauce

Crispy chicken stuffed with ham and Mozzarella

Chicken Medallion tossed in a lemon white wine sauce

Chicken Medallion topped with Prosciutto, Provolone in a white wine sage sauce

Veal Medallion topped with tomatoes, fresh mozzarella spinach in a white wine sauce

Veal Medallion topped with tomatoes, mushrooms, spinach, black olives in a white wine sauce

Thin eggplant layered with mozzarella, red sauce, basil and Mozzarella

Ask your server about the fresh baked dessert of the day

sparkling water 750 ml

Fresh Homemade Mozzarella wheel with grate` Eggplant, Zucchine, Potatoes and Red Bell Peppers

Bologna most famous Mortadella crispy bites skewers surrounded with aged Imported Provolone cheese and sided with Pistachios cream sauce

Homemade eggs pasta sheet filled with premium ground beef and Ricotta cheese baked with red sauce and mozzarella cheese

Homemade potato Gnocchi pasta tossed with New Zealand Lamb and Mushrooms in a 4 kind of cheeses sauce with a touch of Black truffle

Selected Veal Top Round medallions topped with Imported Prosciutto di Parma and Provolone cheese in a white wine sage sauce

Fresh braised Pork shank with Pachino cherry tomatoes from Naples Italy served with Pork shank demi-glaze

Fresh Grouper and Shrimps saute` in a Francaise sauce with White Wine, butter and Lemon

Crispy crostone Homemade bread with Shrimps, Calamari, Clams and Tilapia fillet in a cherry tomatoes sauce over Homemade pasta

Homemade Creapes filled with Eggplant, Zucchini, Potatoes, Red Bell Peppers, Tomatoes and Mozzarella topped with Besciamella sauce

Homemade Meat Lasagna

Homemade Veggie Lasagna

Homemade Meatballs side

Fresh Eggplant Parm

Our Sausage is produced with selected pork, we use the leg as the meat is much more tender and tasty, season our sausage according to our most ancient traditions with fennel and lots of love

Our Sausage is produced with selected pork, we use the leg as the meat is much more tender and tasty, season our sausage according to our most ancient traditions with fennel and lots of love

Sweet cherry tomatoes full of taste. Apulian flavor and tradition all in one. This tomatoes are Naturally sweet and will make any of your recipes unique

The homemade sauce never tasted more authentic and fresh when you introduce these Organic Strained Italian Tomatoes into the mix. Made from 100% Organic Italian tomatoes, this the perfect foundation for any homemade pasta sauce

Pomilia Peeled Tomatoes bring to your kitchen the smell of freshly picked tomatoes and the genuineness of the sun-ripened tomatoes of the South of Italy. Soon after being picked, the tomatoes are peeled and canned in their own juice in order to preserve their taste and aroma. Thanks to their consistency and to their fresh and natural taste, Pomilia Peeled Tomatoes are really versatile and are suitable to any recipe

The shape of pasta for excellence, revisited by Divella in its recipe Gluten Free. It will be possible for everyone to enjoy a good plate of spaghetti with relax! Weight: 1 lb, Dimensions: 4 x 4.5 x 8.5 inches, Region: Campania

Known as "priest ears" pasta in Apulia, the design of Cavatelli pasta is perfect for capturing and holding sauces. Shaped like little hot dog buns, Flora Cavatelli Homestyle Pasta combines 100% Durum Whole Wheat semolina and all-natural ingredients with the old-world, artisanal production to bring the most authentic Italian pasta to your dinner table. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

For a taste of the Apulia, take a bite of Flora Orechiette Homestyle pasta. Fresh from the coastal, southern region of Italy, Flora Orechiette Homestyle pasta brings the old country to your dinner table. In Puglia is the most popular pasta and when you visit there you realize that the most of the family Homemade this pasta as family Tradition, Orecchiette pasta goes great with any sauces. Weight: 1 lb, Dimensions: 4 x 4.5 x 8.5 inches, Region: Apulia, Puglia

Balzano Fusilli Lunghi Col Buco 17.6 oz BALZANO traditional pasta is extraordinary quality maintained by a prime selection together with the process of a slow and gradually drying. This is the secret to producing quality pasta. Balzano Fusilli a long twisted pasta, great when creating your favorite pasta dish. Fusilli col Buco corkscrew pasta twice as long as spaghetti with a thin straw-like hole down the center. This is our most popular pasta. Weight: 1 lb, Dimensions: 4 x 4.5 x 8.5 inches, Region: Campania

Named also bigoli or pici, this shape has a central hole, that collects the seasoning. The more the diameter increases, the more the cooking time increases. We propose them with a delicious sauce seasoned pork cheek and a sprinkling of pecorino romano. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

The name of this shape evokes an evanescent, ethereal product. These thin strands of pasta are a real challenge for every chef: cook in a few minutes, but so quickly overcook. They are perfect in soup and along with Vermicellini and Fidelini are typical of the culinary traditions of many countries. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Perhaps the name is derived the verb "gobble" or "gorging". In fact, these long strips of rolled pasta appear succulent and perfect to enjoy with full-bodied sauces. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

They look like fusilli but the two loops are slimmer. They have a perfect shape and are beloved by children. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

It is a version of dried pasta, inspired by the famous format, the symbol of homemade pasta. Ours are smooth and have a nice shape of a shell. We recommend to bake them in the oven. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

A great classic! Some argue that the striped version is very popular in the South of Italy, where people generally like thicker sizes and the stripes, that are able to capture the sauce. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

The name evokes the lines that run through these tubes with a diameter larger than the pens. Although this shape is a classic one, we like to enhance it with simple ingredients and seasonal products such as spinach and mushrooms. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

What is pasta in the collective imagination if not spaghetti? Simple things are always the best: a thin cylinder made of water and durum wheat flour. A small piece of twine, as the name itself says. It is surely the most loved and popular pasta shape! It is rough enough to take the sauce and the condiment. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Linguine, bavette and trenette. The origins of this pasta shape are Ligurian and it is typically served with pesto or fish sauces. Our new bronze version is pleasantly full-bodied, slightly thicker than the classic version and we like serving it with crispy ham and melon pearls. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Savoiardi, commonly known as "Lady Fingers", are delightful and delicately light cookies from Italy that have been enjoyed by Italians for generations. Eaten as a snack alongside a glass of milk, children love their simple goodness. Adults too enjoy nibbling on them between sips of espresso or cappuccino. The Italians have invented wondrous desserts using them in creations like Tiramisu

Italabella Extra Vergine Olive oil is an oil obtained from the first most mature Olives, it is processed by cold pressing to guarantee maximum oil taste in conjunction with healthy values for our body

A staple of Italian-American Cuisine, our Original Scungilli is made from wild-caught, fresh conch harvested in the coastal waters of the Atlantic Ocean. After it is hand-plucked and sliced, our Scungilli is fully-cooked to deliver a tender meat

A particular and unique product. The name betrays an ancient Greek recipe for many years abandoned: it is, in fact, a completely handcrafted processing that requires a precise selection only of ripe black olives that have an oil content of between 8 and 12%. Once chosen, the olive is sweetened with water and salt, rinsed repeatedly with new brine and left to dry in wooden crates for 3 days. When perfectly dry, it is placed in 100-kg drums with salt and without water. The drums are rolled strictly clockwise once a month for three months. At the end of the treatment, the olive has completely absorbed the salt and is soft and shiny. It is an olive that offers an unmistakable and very particular taste. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

The Gaeta olive distinguishes a slightly tapered fruit, of a purplish color, of vinous, amaurotic flavor with acetic hues, produced mainly in the territory comprising Gaeta and the neighboring municipalities located on the Aurunci Mountains in the province of Latina. It is used to produce an excellent oil and especially olives in brine (locally water-based olives) that lend themselves to the most varied uses in the kitchen and are among the most used ingredients by chefs all over the world. This product, already described by Virgil in the Aeneid, had its maximum spread in 1400 thanks to the attitudes to agriculture, commerce and navigation of the citizens of the then Duchy of Gaeta, who exported the oil and the Gaeta olives in all the Mediterranean, making it a very popular food and appreciated for its excellent quality. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Our Fresh Green and Red Cerignola Olives are directly imported from small Family Farm in Cerignola, Puglia, Italy. They come Fresh with the Pit when you bite them you feel all the Farm Freshness in your mouth very Healthy and good for Our daily Diet. Little History - Green or red, pulpy and tasty, it is so beautiful to show off in the aperitifs and at the table. The largest olive in the world is the Bella di Cerignola Dop that grows in the territory of the Tavoliere delle Puglie, also known as Daunia. It is no coincidence that this olive is also commonly called "Bella della Daunia". This is an indigenous variety that has always been used by the Apulians, who today has conquered the tables all over the world, particularly in California where it is highly appreciated for its qualities. This type of olive is not suitable for the production of oil but is very popular for its pulp and its size. Its cultivation has always been an important activity for Cerignola, the town of Foggiano from which it takes its name. Here the collection begins in early October and is strictly manual. To prevent the fruits from falling on the ground, collection clothes are used. In this way, the olives arrive at the table beautifully and without signs. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Real Kalamata olives are only found on the Peloponnese peninsula in southern Greece. Growing under the Grecian sunshine, Kalamata trees have much larger leaves than other types of olive trees and absorb more sunshine. This gives their dark purple fruit a dense texture and a flavorsome compare to fine wine. They're more bitter than the canned black olives most Americans are familiar with, but they're brined in water, salt, and red wine vinegar, which mellows their bitter bite and softens the flesh. The vinegar also enhances the olives' already winey flavor. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Selection of Sicilian mixed olives, of 4 varieties, grown naturally, without the use of chemicals, processed in brine without preservatives. Flavors and aromas typical of the island ideal to be served as a snack, aperitif or appetizer, to enrich salads, to accompany fresh or aged cheeses, or to season rice salads. These olives are grown and packaged with artisanal methods by family farms that are located in the heart of the Catania countryside and on the slopes of the Etna volcano. The companies produce their products in a completely organic and natural, according to the dictates of the ancient Sicilian tradition with the aim of offering wholesome and genuine gastronomic specialties, in favor of protecting the environment and the health and taste of the customer. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Our Fresh Green and Red Cerignola Olives are directly imported from small Family Farm in Cerignola, Puglia, Italy. They come Fresh with the Pit when you bite them you feel all the Farm Freshness in your mouth very Healthy and good for Our daily Diet. Little History - Green or red, pulpy and tasty, it is so beautiful to show off in the aperitifs and at the table. The largest olive in the world is the Bella di Cerignola Dop that grows in the territory of the Tavoliere delle Puglie, also known as Daunia. It is no coincidence that this olive is also commonly called "Bella della Daunia". This is an indigenous variety that has always been used by the Apulians, who today has conquered the tables all over the world, particularly in California where it is highly appreciated for its qualities. This type of olive is not suitable for the production of oil but is very popular for its pulp and its size. Its cultivation has always been an important activity for Cerignola, the town of Foggiano from which it takes its name. Here the collection begins in early October and is strictly manual. To prevent the fruits from falling on the ground, collection clothes are used. In this way, the olives arrive at the table beautifully and without signs. Weight: 1 lb, Dimensions: 4 x 3 x 6 inches, Region: Calabria

Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa. It is normally made from pork. Di Lusso Genoa Salami it is a cured meat made big and full of flavor that will satisfy all your taste needs

Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa. It is normally made from pork. The original Genoese name for this kind of sausage is the salame (di) Sant'Olcese, which is a "prodotto agroalimentare tradizionale" (traditional agricultural food product), and originates in the hilly interior of Genoa's hinterland where pigs are traditionally easily maintained on acorns, chestnuts, and hazelnuts of the local Mediterranean woodlands. Being pressed between the sea, hills and the mountains, Genoa traditionally had no plains on which to raise cattle, so in traditional Genoese cuisine, pork features rather heavily as a readily available substitute

The Coppa, also called Capocollo is a sausage that is present in the Italian territory with various interpretations and recipes, obtained by processing the upper portion of the pig's neck and part of the shoulder (this justifies the name). The meat is salted and massaged (this operation is necessary to encourage both the penetration and the uniform distribution of salt) then they are stuffed into a natural casing and seasoned. During the processing, spices and aromatic herbs are added, typical of the various places of production of the salami. For its aging in the past, the meat was wrapped in a rough cloth or tied with hemp twine. This name also means a part of the pork, excellent for cooking on the grill, grilled or soapstone. It takes different names depending on the region

The Soppressata Calabrese it is an Italian meat with a protected designation of origin. It is obtained with pork cut into small pieces to which is added black pepper, fennel (grains), salt and chili. It is prepared by taking the best parts of the pork leg, chopped and without nerves and bagging them in natural gut, in particular, it is necessary to use the intestine coming from the large intestine, well washed with water, wine and lemon and soaked. The beef gut that is more resistant is also used. The meat is kneaded with salt and spicy red pepper. Once the casing is filled, it is pierced with a pin and tied by hand. The whole is then left to dry in the air

La Mortadella Bologna PGI is a product of delicatessen made with pure pork meat, finely ground, mixed with lard, lightly flavored with spices and pistachio, stuffed and cooked. Mortadella was probably born in the first century and its production developed in an area between Emilia-Romagna and Lazio; however, for a period of time, this salami entered into oblivion but reappeared in the late Middle Ages, where it was produced exclusively in the city of Bologna

Pancetta is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and sometimes other spices. Pancetta in Italy is typically consumed raw

Porchetta is a typical dish from central and northern Italy. It consists of a whole pork, emptied, boned and seasoned ideal for snacks in the cellar, typical of the areas of wine production. Its consumption is traditionally associated with street vendors who go where a considerable influx of people is expected. The place where the recipe for porchetta is prepared is still uncertain. The inhabitants of Ariccia, in Lazio, claim the paternity of the original recipe. In Umbria, it is claimed that it was born in Norcia, famous since Roman times for pig breeding. In Upper Lazio, it is traced back to the Etruscan era

The Italian Roasted Ham is made by the pork leg, the meat is selected, it is seasoned and smoked according to our most ancient traditions to guarantee a product with low fat but a lot of taste

Parma ham is a typical salami of the Parma province; more precisely, the production area is located 5 km south of the Via Emilia, up to an altitude of no more than 900 m, bordered to the east by the Enza stream and to the west by the Stirone stream. It is famous all over the world and stands out as well as for nutritional peculiarities (the only ingredients are pork and salt, without additives or preservatives) also for the "crown", the brand that is imprinted only on the original. The Meat is aged (air-cured) for 12 months minimum

The ham, with its characteristic sweetness, is the result of a slow and meticulous seasoning, conducted according to the skillful tradition handed down over time, together with the use of the most modern technologies

The Prosciutto San Daniele It is a true Italian excellence handed down by Generations to preserve all the goodness of our traditions. Selected meat and an aging of 18 months enriching it with a balanced aromatic note, for an exceptional flavor, fragrant and very sweet on the palate

The speck Alto Adige is an Italian specialty of the South Tyrolean delicatessen. The speck is obtained from a leg of pork completely boned that, unlike the preparation of raw ham, is opened and pulled, slightly salted and flavored, and finally smoked. In 1997 the speck Alto Adige (at the time called "Speck dell'Alto Adige") obtained from the European Union the recognition of protected geographical indication (IGP)

The Coppa, also called Capocollo is a sausage that is present in the Italian territory with various interpretations and recipes, obtained by processing the upper portion of the pig's neck and part of the shoulder (this justifies the name). The meat is salted and massaged (this operation is necessary to encourage both the penetration and the uniform distribution of salt) then they are stuffed into a natural casing and seasoned. During the processing, spices and aromatic herbs are added, typical of the various places of production of the salami. For its aging in the past, the meat was wrapped in a rough cloth or tied with hemp twine. This name also means a part of the pork, excellent for cooking on the grill, grilled or soapstone. It takes different names depending on the region

The Soppressata Calabrese it is an Italian meat with a protected designation of origin. It is obtained with pork cut into small pieces to which is added black pepper, fennel (grains), salt and chili. It is prepared by taking the best parts of the pork leg, chopped and without nerves and bagging them in natural gut, in particular, it is necessary to use the intestine coming from the large intestine, well washed with water, wine and lemon and soaked. The beef gut that is more resistant is also used. The meat is kneaded with salt and spicy red pepper. Once the casing is filled, it is pierced with a pin and tied by hand. The whole is then left to dry in the air

Asiago is a cow's milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy. The cheese-making tradition in the provinces of Vicenza and Trento dates back to more than thousand years. Traditionally, it was made from sheep's milk but today it is produced from unpasteurized cow's milk. Texture wise, Asiago goes through many changes, assuming different textures, according to its aging. The fresh Asiago (Asiago Pressato) has a smooth texture. Depending on age, the rinds of Asiago can be straw colored and elastic to brownish gray and hard. The paste can be white to dark yellow, with small to medium irregular holes. Based on the aging, Asiago can be used for grating, melting, slicing on a variety of salads, sandwiches, soups, pasta, and sauces

Fontinella cheese is a nice combination of a smooth Fontina cheese with the best sharp Provolone…….the final result it is a Sharp and Smooth cheese, very good for appetizers, to enjoy in the sandwich or simply enjoy with a glass of red wine

Grana Padano has had protected designation of origin status since 1996. It is made from cows' milk produced in the Po River valley. Grana Padano is one of the world's first hard cheeses, created nearly 900 years ago by the Cistercian monks of Chiaravalle Abbey, founded in 1135 near Milan By the year 1477, it was regarded as one of the most famous cheeses of Italy. It can last a long time without spoiling, sometimes aging up to two years. It is made in a similar way to the Parmigiano Reggiano of Emilia-Romagna but over a much wider area and with different regulations and controls. Some of the producers operate large operations. The herd produces capacious quantities of cow manure, and a byproduct is the Shit Museum, which promotes eco-friendly recycling

Gorgonzola is a veined Italian Blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining

Burrata is a typical product of Murgia in the south of Italy. It is produced from cow's milk, rennet, and cream. Burrata was probably first made around 1920 but may have origins dating back to about 1900 on the Bianchini farm in the city of Andria within Murgia, an area in the Apulian region. Burrata is a fresh Italian buffalo milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture

Our Mozzarella is produced daily, the method used is the same used by the so-called "Mazzoni" specialists in the production of dairy products. Fresh and tasty enriches every dish, whether hot or cold, of our tables

The Parma Roll it is an Authentic Italian Delicatessen, with a sheet of Homemade fresh mozzarella and filled with Prosciutto di Parma aged 18 months, fresh Arucola, Parmigiano Reggiano 12 months aged and Extra Virgin Olive Oil offers the possibility to present a truly unique and special Appetizer, it goes well with any menu or can be used as a fresh and fast dinner, unique product that you can only find from us or in Italy

Parmigiano-Reggiano is an Italian hard, granular cheese. The name "Parmesan" is often used generically for various simulations of this cheese, although this is prohibited in trading in the European Economic Area under European law. Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads. Slivers and chunks of the hardest parts of the crust are sometimes simmered in soup. They can also be roasted and eaten as a snack. Our Parmigiano Reggiano is aged for 24 months

Pecorino cheese with smooth or white rind crust interspersed with pieces of red pepper also present in the dough, raw and compact or slightly glanced. Tasty soft cheese with a characteristic slightly spicy taste. The techniques behind its processing remained the traditional ones held by pastors. The island's dairy know-how, combined with strict compliance with hygiene regulations and modern technology, allows today to obtain this pecorino cheese, safe and rich in the variety of flavors and aromas characteristic of our territory

The range of flavored cheeses symbolizes the union between the high quality of our Pecorino Cheeses and some specific culinary excellence of the territory. The result that comes out is a variety of appetizing tasty cheeses, perfect for all the palates that are searching for sophistication and craftsmanship. Thanks to the peculiarity of its proteins it is considered a food with bio-nutritious and dietetic values. The particular work of maturing of wine is a technique, which was used by our ancestors like a form of protection from enemies (they hid the shapes in the marc to shield them the raids), that today has become a search for quality and a way to keep the memory of tradition. The taste of this Pecorino Cheese is peculiar for the maturation of a few days that the wine must undergo. The crust is slightly rough purple color intense, the paste is ivory, compact and elastic with small holes. It is a cheese with a laying down crust and it presents characteristic signs of the basket of which it is formed. For the supply of the product it takes into account the traditional production and regular of the milk

Canestrato di Moliterno is an Italian, hard, pecorino cheese made from sheep and goat milk in the commune of Moliterno. The name comes from the Latin word "mulcternum" which means a place where animals are milked and coagulated. The PGI protection requires that the cheese is made with between 70% and 90% full ewe's milk and between 10% and 30% full goat's milk. The cheese needs at least 60 days of ripening after which it is sold in cylindrical shapes. Depending on the age of the cheese, rind color can vary from yellow in "primitivo" (early produce) to straw-colored in "stagionato" (aged) and extra versions. On cutting, a white or light straw yellow Canestrato slice exhibits a sweet and delicate flavor efficacy, which intensifies with aging. An aged cheese will develop an intense and spicy flavor whilst the rind color could be almost black due to a carbon soot water, vinegar, and olive oil treatment. The cheese contains a minimum of 30% fat. Due to its hard texture, it has a good reputation as a table cheese and pairs well with fresh, raw vegetables and pears. It can also be grated on pasta and soups. Wines such as Greco di Tufo, Falanghina, Lacryma Christi del Vesuvio and Aglianico make a perfect match with the cheese

Pepato is a semi-hard sheep milk cheese with peppercorns, has its main origin in Sicily where it is part of the regional cooking. Usually is used as 2–4 months aged cheese, but a mild younger version (10 days) can easily be found in Italian stores. Peppercorns are added during the subtraction of the whey

Pecorino is a term used to define Italian cheeses made from 100% sheep's milk. However, the American counterpart of the cheese is made from cow's milk. Of the four Pecorino cheeses that have received Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is one of the most ancient types of cheese as well as the most famous outside of Italy. As per legislation, production of Pecorino Romano is allowed only on the islands of Sardinia, Lazio and in the Tuscan Province of Grosseto. All these varieties differ from each other, depending on how much they have aged. As the name suggests, the history of Pecorino Romano dates back to the Roman times when it was a part of the staple diet of soldiers at war. Roman authors, including Varro, Pliny the Elder, Hippocrates and Columella have mentioned the cheese & its production technique, in their works. Even today, the cheese is made using only traditional methods in the unique areas of origin. Dry-salted by hand, the wheels get a salting numerous times, to deliver a fabulous taste. Its lengthy aging time from eight to 12 months results in a dry and granular texture and a strong taste. When young, the cheese has a soft and rubbery texture with sweet and aromatic flavor. The flavor becomes sharper and smokier when aged for eight months or longer. Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, bread and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, bold Italian red wine or a light beer

The generous peels of Italian black truffles abound in the paste of Cacio di Bosco al Tartufo—every wedge is a winning piece. This pecorino won't overwhelm with too much astringency and ensures an elegant play of the flavors you're seeking: the title role of black truffle and its beloved chorus, butter, and salt. Milk isn't the only thing cheese preserves. The black truffle has a limited season but surrounded by the salts and oils of Moliterno, black truffles are yours year round. These wheels are rubbed with vinegar and olive oil as they age, highlighting the subtle bite already present in the cheese, and guarding against any escape of truffly-goodness. Pecorino, truffle, and honey make one of the most harmonious trios in the world of cheese-pairing. Starting with two-in-one, I recommend the gossamer Bee Raw Colorado Star-Thistle Honey with its almost marshmallow flavor. Moliterno al Tartufo can easily dominate the table, so choose a wine that can stand up but not overpower, like an earthy but floral Barolo. You may even find its kindred cheese-spirit in Testun a Barolo. Now THAT is one special cheese plate!

Provolone is an Italian cheese made from cow's milk whose origins lie in Southern Italy. Today, the major production of Provolone takes place in Po valley region, particularly Lombardy and Veneto. Both Provolone Valpadana and Provolone del Monaco are granted DOP designation by the European Union to ensure that cheese is produced under strict supervision using specific methods to guarantee supreme quality. Provolone cheese is also classified into two forms: Provolone Dolce, which is aged for 2-3 months, has a pale yellow to white color and sweet taste. The other, Provolone Piccante is aged for more than four months and has a sharper taste. In South America, a similar cheese by the name of Provoleta is eaten with grilled meat. In America, Provolone produced is similar to the Dolce variety. The flavors of Provolone largely vary depending on where it's made. Mostly, it's semi-hard in texture and made from cow's milk. Provolone contains high amounts of calcium and protein but on the other hand, it is also high in sodium. The cheese goes along with full-bodied and aged red wines. At the table, it could be served with hot chutneys, homemade bread and flatbread

The words 'Ricotta' means re-cooked and 'Salata' means salted. Ricotta Salata is an Italian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky white in color with firm texture and salty taste. The cheese is often used in salads and ideal for slicing, crumbling and grating

Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow's milk is used while preparing the cheese. Generally, it takes three to four months to attain full ripeness. The soft version (Gorgonzola Dolce)is smooth and has a unique taste, very good paired with red Italian wine

The apricot croissant is a classic Italian breakfast, simple and friable helps start the day in full energy with a very pleasant taste

The chocolate cake is a natural delicacy. The taste is intense and concentrated on pure cocoa, very different from American chocolate cakes, contains much less sugar and less than half of butter, more healthy and tasty to enjoy a unique dessert. Chocolate layer cake filled with a rich chocolate cream, topped with a chocolate mirror

The chocolate croissant is a classic Italian breakfast, simple and friable helps start the day in full energy with a very pleasant taste

The original grandmother's cake prepared a long time ago by our families, has been reproduced with the same recipes to guarantee a taste and ancient Italian traditions. Pastry cream with a hint of lemon on a base of short pastry, covered with pine nuts, almonds and powdered sugar, perfect for a nice dinner dessert

The Cannoli cake designed and produced by us is a nice alternative to the classic Cannoli, stuffed with the cream of Cannoli has a sort of crunchy cake that makes it unique. We suggest it for a rich breakfast combined with a Cappuccino or Espresso

Another specialty created by us, with the heart of coffee is surrounded by a very intense and tasty coffee cream decorated with chocolate pralines

Lemon Delight is a product prepared by us with local lemons and white chocolate reflects the delicacy of a dessert with an unmistakable taste of natural lemon

Our Rainbow Cookies are produced with chopped fresh almonds, natural colors and very fine dark chocolate, this combination makes our biscuits unique, very tasty and at the same time light to be enjoyed during the day

Our ricotta cheesecake is the classic cake cooked by our grandmothers and served for the whole family. The recipe was given to us by our Nonna and we were able to reproduce it just as she used to do so many years ago, a delight for our palate that brings us back to the origins of this delicious cake

Classic and creamy our Tiramisu is produced with the utmost care to guarantee a 100% Italian product, we use all Italian products including the Mascarpone Belgioioso and the result is really pleasant, fresh product every day is really the sweetest appreciated by all espresso coffee lovers

The Italian bread produced by us is produced with local flours, crisp in the outside and soft inside, perfect to accompany any meal during the day

Our luscious 10″ Limoncello Mascarpone cake is a rich combination of Sicilian lemon infused sponge cake and Italian mascarpone topped with European white chocolate curls. A refreshingly light creamy dessert with the perfect combination of sweet and tart

Mix Berries cake is a delight of fresh fruit combined with Chantilly cream that releases a very special and pleasant fresh and light taste Shortcrust pastry base filled with Chantilly cream topped with a layer of sponge cake and lavishly garnished with an assortment of blackberries, raspberries, red currants and strawberries

Crisp layers of puff pastry filled with pastry cream and decorated with powdered sugar. The classic Napoleon cake in its most classic version, known all over the world, is a pleasant dessert to be enjoyed at any time of the day. There is also an updated version with hazelnuts and chocolate that we will soon propose

The pastry cream croissant is a classic Italian breakfast, simple and friable helps start the day in full energy with a very pleasant taste

Spring Mix, Tomatoes, Onions, Artichokes, Peppers, Olives

House salad + Fresh Homemade Mozzarella

House salad + grilled Zucchine, Eggplant, Red Bell Peppers

Romaine Lettuce, Tomato, Croutons, Bacon, grilled Chicken

Romaine Lettuce, Tomato, Shrimps, Artichokes Olives

Romaine Lettuce, Tomato, Olives, Artichokes, grill Tuna 6 oz

Ask your server about the fresh made soups of the day

Homemade Meatballs with red sauce and Mozzarella

Homemade Sausage & Peppers with Mozzarella

Crispy Chicken, Fresh Mozzarella, Lettuce, tomatoes and onions

Grilled zucchini, Eggplant, Red Bell Peppers, Fresh Mozzarella

Parma Prosciutto, tomatoes, basil with Fresh Mozzarella

Baked Homemade Potatoes gnocchi with red sauce, mozzarella and basil

Homemade Lasagna sheet with ground beef, sausage, ricotta cheese red sauce, mozzarella cheese and basil

Homemade shells stuffed with ricotta and mozzarella cheese topped with red sauce and basil

Homemade Maccheroni pasta tossed with the Original Homemade Genovese Pesto Sauce

Homemade Maccheroni pasta tossed with rose sauce and Fresh Homemade Mozzarella

Homemade eggs Tagliolini pasta tossed with Fresh Mussels and Clams in the cherry tomatoes

Homemade eggs Fettuccine pasta with the Homemade Meatballs & Sausage in the red sauce with basil

Homemade eggs Fettuccine pasta tossed with the Original Alfredo sauce

Crispy chicken stuffed with ham and Mozzarella

Chicken Medallion tossed in a lemon white wine sauce

Chicken Medallion topped with Prosciutto, Provolone in a white wine sage sauce

Veal Medallion topped with tomatoes, fresh mozzarella spinach in a white wine sauce

Veal Medallion topped with tomatoes, mushrooms, spinach, black olives in a white wine sauce

Thin eggplant layered with mozzarella, red sauce, basil and Mozzarella

Ask your server about the fresh baked dessert of the day

sparkling water 750 ml