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Our Italian Menus
The traditional Italian recipies
- Pizzoccheri della Valtellina (wholegrain pasta with potatoes and cheese)
- Fettuccine con calamaretti e pesto di basilico (fettuccine with baby squid and basil pesto)
- Conchiglie con vongole e peperoni (pasta with clams and red peppers)
- Bucatini alla Luciana (bucatini with octopus cooked in tomato sauce)
- Spaghetti alla eoliana (spaghetti Aeolian style with capers and cherry tomatoes)
- Tagliatelle zucchini e gamberi (tagliatelle with zucchini and shrimps)
- Orzo ai sapori mediterranei (barley with a Mediterranean twist)
- Gramigna alla salsiccia (small curly pasta with sausages)
- Tagliatelle al ragu
- Crostini di fegato alla toscana (bruschetta with chicken liver Tuscan style)
- La pasta fresca (fresh home made pasta)
- La pizza (does this need translation?!)
- Lasagne al forno (oven cooked pasta in layers with meat and cheese)
- Ravioli di magro di Romagna (fresh pasta filled with ricotta and taleggio cheese)
- Fegato alla veneta (liver with butter and onions in polenta)
- Stinco di maialino al latte e salvia (slow cooked pork with milk and sage)
- Bagna cauda Piemontese (hot sauce of anchovies and garlic with vegetables)
- Ossobuco alla Milanese con risotto giallo (ossobuco with saffron rice)
- Scaloppine al limone (lemon veal scaloppini)
- Spezzatino piccante (spicy goulash with potatoes)
- Agnello all’abruzzese (slowly cooked lamb with a sauce of cheese and eggs)
- Pollo alla cacciatora (slowly cooked chicken with mixed vegetables)
- Calamari ripieni al marsala (stuffed calamari with marsala wine)
- Orata in crosta di sale (sea bass in a salt crust)
- Sogliole alla mugnaia (soles with almonds and lemon)
- Zuppetta di pesce anconetata (fish stew in a special tomato sauce)
- Baccala’ alla vicentina con polenta (mashed cod Vicenza style with cream and polenta)
- Ali di razza ai capperi di salina (Ray wings with capers from Salina)
- Involtini di peperoni ammollicati (rolls of filled peppers cooked in the oven)
- Fricco con patate e funghi (roasted Asiago cheese with potatoes and mushrooms)
- Frittata di biete alla Genovese (omelette of green leaves Genova style)
- Minestrone ligure con pesto (Liguria style mixed vegetable soup with pesto)
- Sfoglia di zucchini e funghi al mascarpone (zucchini and mushrooms tart with mascarpone)
- Torta soffice al cioccolato e pere (soft cake with chocolate and pears)
- Sacher torte (chocolate cake with apricot jam)
- Crème brule’
- Frittata dolce di mele trentine (sweet omelette with apples)
- Mousse al cioccolato (chocolate mousse)
- Cantuccini toscani (almond and anise biscuits Tuscan style)
- Crostata alla crema e frutta (short pastry with custard and fruit)
- Tartufi al cioccolato (chocolate truffles)
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