CHOCOLATE ALMOND TORTA

capers, olives, anchovy, calabrian chili, pangrattata

SPAGHETTI

braised beef shank, ricotta bechamel, mozzarella

LASAGNA

hamachi, hokkaido scallops, sicilian style

CRUDO

seasonal mushrooms, pesto bianco, pecorino tartufo

PASTAGNOCCHI

chicken liver mousse, vin cotto, sourdough

FEGATO

PANNA COTTA

isolabella amaro, cinzano orancio, cucumber, basil, lemon, orange blossom

SOYLENT GREEN

black cod, mussels, clams, pork sausage, tomato broth

CIOPPINO

veal, pork, and beef meatballs, sunday gravy, pine nuts

POLPETTE

cowboy style ragu, pork sausage, prosciutto, pancetta

RADIATORI

italian burrata, marinated tomatoes, olives, capers, sourdough croutons

BURRATA

squid ink pasta, prawns, scallops, jalapeno, hazelnuts

CASARECCE NERO

alberta tenderloin, tonnato, horseradish, gnocco fritti

CARPACCIO

pork sausage, soft polenta, arugula, 10 year aged balsamic

SALSICCIA

FOCACCIA

fernet branca, gifford ginger liqueur, ginger, mint, lime, chipotle, angostura bitters

THE BITTER END

veal rib eye, prosciutto, capers, tomato conserva

VITELLO SALTIMBOCCA

amaro punico, lemon, meringue, grapefruit bitters, allspice

ALMOST BROWN

panarea sunset gin, citrange limone amaro, honeydew melon, celery, lemon, meringue, prosecco

MELONCHOLY AND INFINITE DAD

double smoked bacon, egg yolk, pecorino romano

BUCATINI

baby kale, roasted grapes, fennel, gorgonzola, pistachio

CAVOLO

tosolini caffe, bly ancho chili liqueur, espresso, casoni nocino di modena, coffee and smoke bitters

NEW KIND OF KICK

rum, cynar, amaro montenegro, beet cordial, lime, mint, lime bitters

BEETLEJUICE! BEETLEJUICE! BEETLEJUICE!!!

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. In a medium saucepan, melt the chocolate and butter over low heat, stirring until smooth. Remove from heat and stir in the sugar, followed by the eggs one at a time. Mix in the vanilla extract and salt. Finally, fold in the almond flour until just combined.

Prepare the Batter

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Bake the Torta

In a saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm. In a separate bowl, whisk the egg yolks. Slowly add the warm milk mixture to the egg yolks while whisking continuously to temper the yolks. Return the mixture to the saucepan and cook over low heat until it thickens slightly, about 5-7 minutes.

Make the Gelato Base

Remove from heat and stir in the Branca Menta. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Chill and Flavor the Gelato

Transfer the gelato to an airtight container and freeze for at least 2 hours or until firm. Serve with the chocolate almond torta.

Freeze the Gelato

Almond flour

Dark chocolate (70% or higher), chopped

Unsalted butter

Granulated sugar

Eggs

Vanilla extract

Salt

Whole milk

Heavy cream

Branca Menta

Egg yolks

Mint leaves (optional for garnish)

In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Boil the Spaghetti

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in capers, chopped olives, anchovy fillets, and Calabrian chili paste. Cook for 3-4 minutes until heated through.

Prepare the Sauce

Add the drained spaghetti to the skillet with the sauce. Toss well to combine, adding reserved pasta water as needed to achieve desired consistency.

Combine Pasta and Sauce

In a small skillet, heat olive oil over medium heat. Add bread crumbs, garlic powder, salt, and pepper. Cook for 4-5 minutes until golden brown and crispy. Stir in grated parmesan cheese.

Prepare Pangrattata

Plate the spaghetti and top it with pangrattata. Serve immediately.

Serve the Dish

spaghetti

salt

olive oil

capers

black olives, pitted and chopped

anchovy fillets, chopped

Calabrian chili paste

garlic, minced

bread crumbs

parmesan cheese, grated

garlic powder

pepper

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add the beef shank, season with salt and pepper, and brown on all sides. Pour in enough water to cover the meat, bring to a boil, then reduce to a simmer and cover. Cook for about 2 hours until the meat is tender. Remove the meat, shred it, and set aside.

Braised Beef Shank

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden. Gradually whisk in milk, stirring constantly until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and stir in ricotta cheese.

Prepare Bechamel Sauce

Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of tomato sauce on the bottom. Place a layer of cooked lasagna noodles, followed by a layer of the shredded beef, then a layer of the ricotta béchamel, and a layer of mozzarella cheese. Repeat the layers, finishing with a layer of noodles topped with remaining tomato sauce, mozzarella, and parmesan cheese.

Assemble Lasagna

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly. Let it cool for 10 minutes before serving.

Bake the Lasagna

braised beef shank

ricotta cheese

milk

butter

all-purpose flour

mozzarella cheese

parmesan cheese

lasagna noodles

black pepper

nutmeg

onion, chopped

garlic cloves, minced

tomato sauce

Thinly slice the hamachi and hokkaido scallops into bite-sized pieces and arrange them neatly on a chilled plate.

Slice the Seafood

Drizzle the extra virgin olive oil and lemon juice over the seafood. Season with sea salt, freshly cracked black pepper, and chili flakes to your taste.

Season the Seafood

Sprinkle the freshly chopped herbs over the seafood for a burst of flavor and color.

Garnish

Hamachi (Yellowtail)

Hokkaido scallops

Extra virgin olive oil

Lemon juice

Sea salt

Freshly cracked black pepper

Chili flakes

Fresh herbs (such as basil or parsley)

Boil the potatoes until tender. Peel and mash them. In a bowl, combine the mashed potatoes, flour, and egg. Knead until smooth, then shape into a ball and wrap in plastic wrap. Let it rest for 30 minutes.

Make the Dough

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped seasonal mushrooms, salt, and pepper. Cook until mushrooms are tender and any liquid has evaporated. Let it cool.

Sauté the Mushrooms

In a food processor, combine pine nuts, garlic, Parmesan, and lemon juice. While processing, slowly drizzle in olive oil until smooth. Season with salt to taste.

Prepare the Pesto

Roll the dough into small pieces, flatten them, and place a small amount of mushroom filling in the center. Fold over and seal the edges. Cook in boiling salted water for 3-4 minutes or until they float.

Shape the Pastagnocchi

Drain the pastagnocchi and toss with pesto bianco. Plate and garnish with shaved pecorino cheese and fresh herbs.

Serve

All-purpose flour

Potatoes (russet or Yukon gold)

Seasonal mushrooms (e.g., chanterelles, porcini)

Olive oil

Garlic (minced)

Black pepper

Pine nuts

Garlic

Parmesan cheese (grated)

Pecorino cheese (shaved)

Fresh herbs (e.g., parsley or chives)

Clean the chicken livers by removing any connective tissue and pat them dry with a paper towel.

Prepare the Livers

In a skillet, melt 50 grams of butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.

Sauté Vegetables

Add the chicken livers to the skillet, and cook for about 5-7 minutes until browned but still slightly pink in the center. Pour in the brandy and let it evaporate for 1-2 minutes.

Cook the Livers

Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, thyme, salt, and pepper. Blend until smooth and creamy.

Blend the Mixture

Transfer the mousse to a serving dish or ramekins, cover with plastic wrap, and refrigerate for at least 2 hours to set.

Chill the Mousse

chicken livers

onion

garlic

brandy

heavy cream

fresh thyme

In a small bowl, combine the gelatin powder and cold water. Let it sit for about 5 minutes to bloom.

Bloom the Gelatin

In a saucepan, combine heavy cream, sugar, and a pinch of salt. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.

Heat Cream Mixture

Remove the saucepan from heat and stir in the bloomed gelatin and vanilla extract until fully dissolved.

Combine Gelatin

Pour the mixture into serving cups or molds and refrigerate for at least 4 hours or until set.

Chill

In a saucepan over medium heat, melt the sugar until it turns a deep amber color.

Make Caramel

Carefully whisk in the butter and then the heavy cream until smooth.

Add Butter and Cream

Stir in the sea salt and let it cool to room temperature.

Season

In a bowl, combine flour, brown sugar, and a pinch of salt.

Mix Dry Ingredients

Cut in the butter and peanut butter until the mixture resembles coarse crumbs.

Add Butter and Peanut Butter

Spread the crumble on a baking sheet and bake at 350°F (175°C) for 10-12 minutes or until golden brown. Let cool.

Bake

granulated sugar

vanilla extract

gelatin powder

cold water

unsalted butter

sea salt

peanut butter

brown sugar

Slice the cucumber into thin slices and set aside. Juice half a lemon to obtain the required amount of lemon juice.

Prepare the Ingredients

In a cocktail shaker, add the cucumber slices and basil leaves. Muddle them gently to release the flavors.

Muddle the Basil and Cucumber

Add the Isolabella Amaro, Cinzano Orancio, lemon juice, and orange blossom water into the shaker with the muddled mixture.

Mix the Cocktail

Fill the shaker with ice and shake vigorously for about 15 seconds to chill the mixture.

Shake

Strain the mixture into a chilled cocktail glass. Garnish with a basil leaf or a cucumber slice, if desired.

Chocolate Almond Torta

Spaghetti

Lasagna

Crudo

Pastagnocchi

Fegato

Panna Cotta

Soylent Green

Cioppino

Polpette

Radiatori

Burrata

Casarecce Nero

Carpaccio

Salsiccia

Focaccia

The Bitter End

Vitello Saltimbocca

Almost Brown

Meloncholy And Infinite Dad

Bucatini

Cavolo

New Kind Of Kick

Beetlejuice! Beetlejuice! Beetlejuice!!!