2 scoops of gelato, grand marnier, disaronno. Inquire about flavours

Mario's Gelato

pasta, guanciale, prosciutto, tomato sauce, egg yolk, pecorino, black pepper fiore di latte, arugula insalata

Bucatini

Carbonara

gf bucatini pomodoro

carnaroli rice, lobster broth, fennel, breaded chicken fillet, provolone, prawns, Gallo mussels

Chicken Parmesan

Caesar Salad

Mussels & Prawn Risotto

Bruschetta

2 pc of fresh baked focaccia, romain hearts, pancetta, focaccia pepperoncini aioli, and fresh lemon whipped ricotta & cherry tomato. croutons,, creamy honey garlic

buttermilk marinated calamari

Crispy Calamari Barese

Heineken Lager

Kronenbourg Blanc 1664

Corona

Annex

Arancia Melograno & Arancia Limonata Rossa

San Pellegrino

Chinotto, Aranciata, Aranciata Rossa, Limonata

Brio

Bailey's, Kahlua, vodka, Fratello espresso

Espresso Martini

Maker's Mark, maple syrup, bitters, orange bitters

Old Fashioned

Aperol Spritz

rum, Stambecco Maraschino, lime, grenadine, soda, 7 – up

Cherry Fizz

Empress, pineapple, mint syrup, bitters, tonic

Not Your Nonno's G & T

tequila, amaretto, triple sec, passion fruit, lemon

Passionate Cousin

Classico

Bombay Sapphire, Luxardo Bitter Bianco, Lillet Blanc, lemon

Bianco

Place the dessert bowl or coupe in the freezer for 10–15 minutes before plating to keep the gelato from melting quickly.

Chill serveware (optional)

While serveware chills, remove gelato from freezer just enough to allow easy scooping (keep it cold). Inquire with the guest about preferred flavors and select two complementary scoops (suggested combinations: pistachio + chocolate, vanilla + espresso, stracciatella + hazelnut).

Place two scoops of the selected gelato flavors into the chilled dessert bowl or coupe, arranging them side by side or slightly stacked for an attractive presentation.

Scoop

Measure and drizzle 15 ml Grand Marnier evenly over the scoops, then drizzle 15 ml Disaronno over the gelato. The liqueurs should slightly soak into the top layer but not flood the bowl. If serving a guest who prefers a stronger boozy note, offer an additional 5–10 ml of either liqueur on the side.

Add liqueurs

Finish with a light sprinkle of toasted almond slivers (about 1 tsp) across the top for crunch, and express a strip of fresh orange zest over the gelato to release oils; place the twist next to the scoops as garnish.

Garnish

Serve immediately with a spoon. Advise the guest that flavors can be substituted on request and that the liqueurs will slightly melt the outer layer of gelato for a creamy boozy coating.

gelato (assorted flavors)

Grand Marnier (orange curaçao / cognac liqueur)

Disaronno (amaretto)

Fresh orange zest or a thin orange twist

Toasted almond slivers (optional)

Dessert bowl or coupe

Spoon

Bring a large pot (at least 5–6 L) of water to a rolling boil. Add 20 g salt so the water tastes briny. Set a large skillet over medium heat.

Prep

Add the diced guanciale to the dry skillet (no oil). Cook over medium heat, stirring occasionally, until the fat renders and the pieces turn golden-brown and slightly crisp, about 8–10 minutes. If the pan runs dry, add up to 1 tbsp olive oil.

Render guanciale

Add the prosciutto strips to the skillet with the guanciale and cook 1–2 minutes to warm and release flavor without becoming brittle.

Add prosciutto

Pour the tomato passata into the pan with the guanciale and prosciutto. Stir to combine, reduce heat to low, and simmer gently for 8–10 minutes until slightly thickened. Season with 1/2 tsp salt and 1 tsp freshly ground black pepper. Keep warm over the lowest heat.

Build tomato sauce

When the sauce has about 4–5 minutes left, add bucatini to the boiling water and cook, stirring occasionally, until al dente (follow package times, usually 9–11 minutes). Reserve 1.5 cups (about 360 ml) of pasta cooking water before draining.

Cook bucatini

While the pasta cooks, in a large mixing bowl whisk together 2 egg yolks, the optional whole egg (if using), and 80 g of the grated Pecorino until smooth. Add a ladle (about 60–80 ml) of the reserved hot pasta water slowly while whisking to temper the eggs and create a loose, creamy emulsion.

Temper eggs and cheese

Drain the bucatini and immediately transfer to the skillet with the tomato-guanciale sauce. Toss to coat over low heat for 30–60 seconds. If the sauce looks dry, add 1/2 cup (120 ml) reserved pasta water to loosen.

Combine pasta and sauce

Remove the skillet from heat. Pour the tempered egg–Pecorino mixture over the hot pasta and quickly toss or stir vigorously to create a glossy, creamy sauce that clings to the bucatini. Add more reserved pasta water a tablespoon at a time if needed to reach desired creaminess. Taste and adjust seasoning with remaining salt and black pepper (use remaining 1 tsp).

Finish with egg-cheese emulsion

Toss the torn fiore di latte through the finished pasta off the heat so it softens and partially melts into pockets without turning the dish watery. Reserve a few pieces for garnish if desired.

Add fiore di latte

In a small bowl toss the arugula with 1 tsp olive oil and 1 tsp lemon juice (optional) and a small pinch of salt just before serving.

Dress arugula

Divide the bucatini among warm plates or a large serving bowl. Scatter dressed arugula and remaining fiore di latte over the top. Finish each portion with a generous dusting of the remaining 20 g grated Pecorino and a few extra turns of freshly ground black pepper. Drizzle a little extra-virgin olive oil if desired and serve immediately.

bucatini

guanciale (or thick-cut pancetta if unavailable), diced 1/2"

prosciutto di Parma, thinly sliced then cut into strips

tomato passata (strained tomato sauce)

egg yolks

whole egg (optional for silkier sauce)

Pecorino Romano, finely grated

freshly ground black pepper

salt (for pasta water)

extra-virgin olive oil

fiore di latte (fresh mozzarella), torn into pieces

arugula (rocket), washed and dried

olive oil for finishing

fresh lemon juice (optional, for arugula)

Bring a large pot (at least 5 liters) of water to a rolling boil. Add 2 tablespoons kosher salt. Add 400 g spaghetti and cook until very al dente (about 1–2 minutes less than package directions) — typically 8 minutes for most dried spaghetti. Stir occasionally so noodles don’t stick.

Boil water and cook pasta

Before draining, reserve about 1 cup of the starchy pasta cooking water. Do not rinse the pasta. Set pasta and reserved water aside.

While the pasta cooks, heat a large heavy skillet over medium heat. Add the 150 g guanciale pieces and cook, stirring occasionally, until fat renders and edges are crisp and golden (6–8 minutes). If the guanciale is very lean and not releasing enough fat, add 1 tsp olive oil at the start. Reduce heat to low to keep the guanciale warm but not burning.

Render the guanciale

Turn off the heat on the skillet once guanciale is crisp but still warm; leave the fat and guanciale in the pan — this will coat the pasta later.

While pasta and guanciale are cooking, combine 3 whole large eggs and 1 extra yolk in a medium bowl. Whisk until smooth. Add 80 g finely grated Pecorino Romano, 1 tsp freshly ground black pepper, and a pinch of fine salt. Whisk until a homogeneous, slightly thick emulsion forms. The mixture should be smooth; set aside.

Prepare the egg-cheese mixture

Note: the egg mixture will be tempered by the hot pasta and reserved water; do not pour eggs directly into a hot pan on high heat to avoid scrambling.

Using tongs, transfer the drained (very al dente) spaghetti directly from the pot into the skillet with the warm guanciale and rendered fat. Toss over low heat for 30–60 seconds to coat the pasta in the fat. If the skillet has cooled completely, gently warm it but avoid high heat.

Combine pasta with guanciale

Remove the skillet from direct heat (or keep on the lowest setting). Immediately add the egg and cheese mixture to the hot pasta, tossing or stirring vigorously with tongs or a wooden spoon to combine. Add reserved pasta water, a few tablespoons at a time, as needed to loosen and create a glossy, silky sauce. Typically 1/4 to 3/4 cup will be used; adjust until the sauce clings to the pasta and reaches a creamy consistency. Continue tossing until the eggs thicken into a sauce — about 1–2 minutes. Do not let the mixture boil or the eggs will scramble.

Emulsify with egg-cheese mixture

Taste and adjust seasoning. Pecorino is salty, so add salt sparingly if needed. Add additional freshly ground black pepper to taste.

Divide the carbonara among plates. Top each serving with the remaining 20 g grated Pecorino Romano and an extra crack of black pepper. Serve immediately so sauce remains glossy and warm.

Plate and serve

spaghetti

kosher salt (for pasta water)

reserved pasta cooking water

guanciale (or pancetta if unavailable), cut into 1/2-inch pieces or lardons

extra-virgin olive oil (optional, only if guanciale is very lean)

large eggs

large egg yolk

fine salt (for seasoning the egg mixture)

extra Pecorino Romano for serving, grated

additional freshly ground black pepper

Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt once boiling.

Add 12 oz gluten-free bucatini to the boiling water and cook according to package instructions minus 1 minute for al dente (usually 7–9 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the hot pasta cooking water. Drain the pasta and set aside in the colander.

While the water comes to a boil (or after water is on), heat 3 tablespoons extra-virgin olive oil in a wide skillet or sauté pan over medium heat. Add the thinly sliced 4 garlic cloves and 1 finely minced shallot. Cook, stirring frequently, until fragrant and the shallot is softened but not browned, about 1½–2 minutes.

Cook aromatics

Add 1 tablespoon tomato paste and cook, stirring constantly, for 30–45 seconds to mellow the paste and deepen flavor.

Pour in 28 oz crushed tomatoes and stir to combine. Bring the sauce to a gentle simmer.

Stir in 1 teaspoon granulated sugar, 1 teaspoon dried oregano, and 1 teaspoon kosher salt. Add 1 teaspoon freshly ground black pepper and 1 teaspoon red pepper flakes if using. Simmer gently for 10–12 minutes, uncovered, stirring occasionally, until the sauce thickens slightly and brightens in color.

Taste the sauce and adjust seasoning (salt, pepper, sugar) as needed. Remove from heat and stir in 12 torn fresh basil leaves.

Return the skillet with the sauce to low heat. Add the drained bucatini directly into the sauce. Toss gently to coat.

Add up to 1 cup reserved pasta cooking water, a few tablespoons at a time, tossing between additions, to loosen the sauce and create a silky emulsion with the olive oil. Use only as much water as needed to reach a glossy, clingy sauce that coats the bucatini (usually 1/4–1/2 cup).

Stir in 1 tablespoon extra-virgin olive oil for shine. Cook together over low heat for 1–2 minutes so the pasta finishes cooking in the sauce and absorbs flavor. If sauce seems dry, add another splash of pasta water.

Remove from heat and taste; adjust salt and pepper if necessary. If using, sprinkle freshly grated Parmigiano-Reggiano or Pecorino Romano over the pasta and toss gently to combine.

Divide pasta among warm bowls. Garnish with remaining fresh basil leaves and an extra drizzle of olive oil. Serve immediately.

gluten-free bucatini or thick spaghetti

water

garlic cloves (thinly sliced)

shallot (finely minced)

crushed tomatoes (preferably San Marzano)

tomato paste

granulated sugar

dried oregano

red pepper flakes (optional)

kosher salt (for sauce, plus to taste)

fresh basil leaves (torn)

extra-virgin olive oil (for finishing)

freshly grated Parmigiano-Reggiano or Pecorino Romano (optional)

fresh basil leaves (for garnish)

Put the lobster broth in a saucepan and keep it at a bare simmer over low heat so it remains hot for adding to the rice.

Warm the broth

In a wide, heavy saucepan or sauté pan set over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, add the finely diced fennel and minced shallot. Sauté for 4–5 minutes until softened and translucent but not browned. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Sauté aromatics

Add 1.5 cups carnaroli rice to the pan and stir to coat the grains with the aromatic butter/oil. Toast the rice 1–2 minutes until the edges of some grains become translucent.

Toast the rice

Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice.

Deglaze with wine

Begin adding the hot lobster broth ladle by ladle (about 1/3–1/2 cup per addition), stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue for 18–20 minutes until rice is al dente and creamy. Stir in remaining 1 tablespoon butter, 1/2 cup grated Parmesan, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning. Keep warm on lowest heat, stirring occasionally.

Cook the risotto

Pound each chicken fillet between plastic wrap to an even thickness of about 1/2 inch. Pat dry with paper towel. Season both sides lightly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Prepare chicken

Place 3 shallow dishes: one with 3/4 cup flour, one with the 2 beaten eggs, and one with 1 cup breadcrumbs mixed with 1 teaspoon Italian seasoning. Dredge each fillet in flour (shake off excess), dip into beaten eggs, then press into breadcrumb mixture to coat thoroughly. Set aside on a tray.

Set up breading station

Heat a large skillet over medium heat and add 1/2 cup vegetable oil. When oil is hot (shimmering), add breaded fillets and fry 3–4 minutes per side until golden brown and internal temperature reaches 160–165°F (71–74°C). Transfer to a paper-towel-lined plate to drain briefly.

Pan-fry chicken

Preheat oven broiler to high. Spoon about 1/4 cup tomato passata or marinara over each fried fillet, then top each with 2 slices of provolone (or overlap to cover). Place fillets on a baking sheet and broil 1–2 minutes just until cheese is melted and bubbly — watch carefully to avoid burning.

Top with sauce and provolone

In a medium saucepan over medium-high heat, heat 1 teaspoon olive oil and add 1 teaspoon minced garlic. Cook 30 seconds, add 1/4 cup white wine and bring to a simmer. Add the 12 mussels, cover, and steam 4–6 minutes until shells open. Discard any mussels that do not open. Remove mussels from shells if preferred or leave half in shell for presentation.

Steam mussels

While mussels steam, pat prawns dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a small skillet over medium-high heat, add a quick spray or 1 teaspoon olive oil and sear prawns 1–1.5 minutes per side until pink and opaque. Remove from heat and toss with half the chopped parsley and a squeeze of lemon.

Sear prawns

Gently toss steamed mussels and seared prawns together, add remaining chopped parsley, and check seasoning. Keep warm until plating.

Combine seafood

Spoon a generous portion (about 3/4 cup) of the fennel risotto onto each warmed plate and create a shallow well in the center. Place a provolone-topped chicken fillet partly on the risotto so some rice shows. Arrange prawns and mussels around the chicken fillet attractively.

Assemble dish

Drizzle 1 tablespoon extra-virgin olive oil around the plate, sprinkle microplaned lemon zest over the seafood, scatter torn basil leaves, and add lemon wedges alongside. Optionally, grate a little extra Parmesan over the chicken. Serve immediately.

Garnish and finish

carnaroli rice

lobster broth (or strong seafood stock)

dry white wine

unsalted butter

fennel bulb (finely diced, white bulb only)

garlic (minced)

freshly grated Parmesan cheese

salt

black pepper (freshly ground)

chicken breasts (boneless, skinless, halved lengthwise into fillets)

all-purpose flour

large eggs (beaten)

plain breadcrumbs (preferably panko)

Italian seasoning (mixed dried herbs)

black pepper

vegetable oil (for shallow frying)

provolone slices

tomato passata or marinara sauce

prawns (large, peeled and deveined, tails optional)

Gallo mussels (or small mussels, scrubbed and debearded)

white wine (for steaming mussels)

fresh parsley (chopped)

lemon (cut into wedges)

microplaned lemon zest

Remove outer leaves if wilted. Cut romaine heads in half lengthwise, then crosswise into 1- to 2-inch pieces. Rinse under cold water, shake off excess water and spin dry in a salad spinner or pat dry with clean kitchen towels. Dry leaves help dressing adhere and prevent dilution.

Prepare lettuce

Place the dried romaine pieces in a large salad bowl. Add 1 1/2 cups of grated or shaved Parmesan and 2 cups of croutons. Hold final tossing until dressing is ready.

Assemble salad

Peel and finely mince the 2 garlic cloves. Using the flat of a knife, mash the anchovy fillets with a pinch of salt into a paste, then combine with the minced garlic. This helps the anchovy integrate smoothly and distributes flavor evenly.

Mince aromatics

In a medium bowl, whisk together 1 cup mayonnaise and 1/4 cup Greek yogurt until smooth. Add 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce; whisk to combine.