CRUST DIPPERS

APEROL SPRITZ

Cacio

finished nduja burrata crust pepe balls pepper.

Pizza Pasquale

The burrata base

Hand – garlic & salad pilgrimage for together garlic mozzarella.

Garlic mozzarella salad

Certified pepe artichokes

Fritto of bites

NEGRONI SOUR CHERRY

ESPRESSO MARTINI - AMBASSADOR

CAMPARI SPRITZ

WATERMELON DAQUIRI

PINEAPPLE SPICY MARGARITA

3 DIPPERS

GARLIC DIPPER POT

CALABRIAN CHILLI DIPPER POT

CAESAR DIPPER POT

HOT HONEY DIPPER POT

TRUFFLE DIPPER POT

SIDE ROCKET SALAD

GREEK NAPOLI SALAD

CAVOLO NERO CAESAR SALAD

SMOKED MOZZ BITES

VE-DU-YA

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it. Lightly dust a work surface with the all-purpose flour.

Preheat & prepare dough

Roll out the pizza dough to a roughly 10x12 inch rectangle (about 1/8–1/4 inch thick). If the dough springs back, let it rest 5–10 minutes and continue rolling.

Brush the dough lightly with 1 tablespoon olive oil and sprinkle the 1 teaspoon salt evenly over the surface.

In a small bowl combine shredded mozzarella, softened cream cheese, 2 tsp grated parmesan, 1 tsp garlic powder, 1 tsp Italian seasoning and 1/4 tsp red pepper flakes. Mix until a uniform cheesy spread forms. Dollop the cheese mixture in a line down the center of the dough lengthwise, leaving a 3/4–1 inch margin on both long edges.

Add cheese filling

Fold the long edges over the filling, pinching and sealing the seam tightly to encase the cheese. Turn the filled log seam-side down and gently roll to even it out. Press the ends closed.

Using a sharp knife or bench scraper, cut the log crosswise into 8 equal pieces (each about 1.25–1.5 inches wide). Place each piece cut-side up on the prepared baking sheet spaced about 1 inch apart. If dough pieces are slightly flattened, gently reshape to round mounds with sealed seams on bottom.

Place the baking sheet on the middle oven rack and bake for 12–15 minutes, until the dough is golden brown and cheeses are melted. Keep an eye the last few minutes to avoid over-browning; larger pieces may need a minute or two more.

Bake

While the dippers bake, combine 2 tablespoons melted butter and 1 teaspoon minced garlic in a small bowl. Stir in chopped parsley and set aside.

Prepare butter-garlic finish

Remove the baking sheet from the oven. Immediately brush each crust dipper generously with the garlic-parsley butter and sprinkle the extra parmesan over the tops while the surfaces are hot so the cheese adheres.

Let the dippers cool for 3–4 minutes on the sheet, then transfer to a serving plate.

Serve warm with 1 cup marinara or pizza sauce for dipping. Optionally garnish with additional chopped parsley or a pinch of red pepper flakes.

pizza dough (store-bought or homemade)

all-purpose flour (for dusting)

olive oil (for brushing)

salt

mozzarella, shredded

cream cheese, softened

parmesan, grated

garlic powder

Italian seasoning

red pepper flakes

unsalted butter, melted

garlic, minced

fresh parsley, finely chopped

extra parmesan, for sprinkling

marinara or pizza sauce (for dipping)

Select a large wine glass or stemmed copa. If desired, chill the glass in the freezer for 5–10 minutes or fill briefly with ice and water to cool, then discard the water before building the drink.

Choose glass and chill (optional)

Add 4 large ice cubes to the chilled glass, filling it about 3/4 full. Large cubes slow dilution and keep the spritz crisp.

Pour 3 fl oz Aperol over the ice. Measure carefully for balanced bitterness and sweetness.

Add Aperol

Slowly add 3 fl oz chilled Prosecco to the glass. Pour gently down the side or over a barspoon to preserve bubbles.

Add Prosecco

Finish by topping with 1 fl oz chilled soda water. The soda brightens the cocktail and lightens the body.

Top with soda

Stir gently with a bar spoon 2–3 times to combine the ingredients without knocking out too much effervescence.

Garnish with 1 orange slice or wheel perched on the rim or floated in the glass.

Serve immediately while fizzy. Optionally provide a straw or stirrer.

Aperol

Prosecco, chilled

Soda water (club soda), chilled

Orange slice or wheel

Ice (large cubes)

Remove the black mozzarella from refrigeration 30–45 minutes before serving so it reaches room temperature. This brings out flavor and makes the cheese more supple.

Bring cheese to temperature

Pat the mozzarella dry with paper towels. Slice into 1/2-inch thick rounds or tear into large pieces. Arrange the slices attractively on a serving plate, leaving some space between pieces.

Slice and arrange

Sprinkle the mozzarella pieces evenly with the 1/2 teaspoon sea salt and about half of the freshly ground black pepper (reserve the rest for finishing).

Season

In a medium bowl, combine the finely grated Pecorino Romano and grated Parmigiano-Reggiano. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon fresh lemon juice. Stir while gradually adding 1/4 cup of the cold water to start, whisking vigorously to form a smooth, creamy emulsion. Continue adding the remaining cold water a little at a time until you reach a spoonable sauce consistency (about 3/4 to 1 cup water total). The cold water helps the hard cheeses emulsify into a creamy sauce rather than clumping.

Make the cacio emulsion

Taste the sauce and add more black pepper if desired. If the emulsion is too thick, add another tablespoon of water or olive oil and whisk to loosen. The final texture should coat a spoon and drizzle smoothly over the mozzarella.

Adjust seasoning and texture

If you prefer the sauce slightly warm, place the bowl over a pan of barely simmering water and whisk gently for 30–60 seconds—do not heat directly on high, which can separate the emulsion.

Warm slightly (optional)

Spoon or drizzle the cacio emulsion over the arranged black mozzarella, using enough to lightly coat each piece but not drown it—about 3–4 tablespoons of sauce per serving (total will vary).

Dress the mozzarella

Sprinkle the remaining freshly ground black pepper over the cheese. Scatter the cherry tomato halves around the plate if using. Drizzle a little extra-virgin olive oil (about 1 teaspoon) over the cheese and finish with a few microgreens or small basil leaves for color and freshness.

Finish and garnish

Serve immediately with toasted rustic bread or crostini on the side for spreading the cheese and sauce. Encourage guests to spoon sauce onto bread with cheese for best experience.

Serve

black mozzarella (or mozzarella di bufala, dyed or aged if available)

finely grated Pecorino Romano

freshly grated Parmigiano-Reggiano

freshly ground black pepper

sea salt

cold water (for sauce emulsion)

extra-virgin olive oil

fresh lemon juice

toasted rustic bread or crostini

cherry tomatoes, halved (optional)

microgreens or fresh basil leaves

In a large bowl, sprinkle the active dry yeast over the warm water (100–110°F / 37–43°C). Let sit 5 minutes until foamy. Add the flour and salt, then drizzle in the olive oil. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–8 minutes.

Make and proof the dough

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise 1 to 1.5 hours at room temperature until doubled.

After the first rise, gently deflate the dough and divide into two equal pieces for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes. Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack. Dust a pizza peel or sheet with semolina or cornmeal.

Shape crust

Stretch or roll each dough ball into a 12-inch round, leaving a slightly thicker rim. Transfer to the prepared peel or an inverted baking sheet dusted with semolina. Brush the rim lightly with a little olive oil (reserve the rest for finishing).

Take the small sweet peppers and remove stems and seeds, leaving the pepper shape intact. Pat dry. In a small bowl whisk the egg. Place flour in a shallow dish and panko in another shallow dish. Working one at a time, dredge each pepper in flour, dip in beaten egg, then press into panko until well-coated. Repeat if needed for a thicker crust.

Prepare pepper balls

Heat a large skillet over medium heat with the 2 tbs olive oil. When hot, add the panko-coated peppers seam-side down and fry until golden and crisp, about 2–3 minutes per side. Transfer to a paper towel-lined plate and season lightly with salt. These are the 'pepper balls' referenced in the menu; they will be placed on the pizza before or after baking depending on desired texture.

Spread the nduja (about 5 oz) over the stretched dough rounds using the back of a spoon; leave a 1/2–1 inch rim free. Tear or evenly distribute the jarred roasted red pepper slices across the surface. Sprinkle the shredded fresh mozzarella evenly, followed by half of the grated Pecorino or Parmesan. Scatter a few fresh basil leaves torn in pieces across the top. Crack the black pepper evenly and sprinkle a light pinch of salt (remember nduja is salty).

Assemble pizza

Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbling and slightly bronzed. Bake one pizza at a time if your oven is small. If you prefer the pepper balls less cooked, wait to add them after baking.

When the pizza comes out of the oven, immediately place the burrata balls near the center (gently tear burrata open if you want it to ooze). Arrange the fried pepper balls across the pizza — some on the hot cheese to warm them, some off the heat for maximum crispness. Scatter remaining grated cheese and fresh basil leaves. Drizzle a small amount of olive oil and, if desired, a light thread of honey to balance the nduja heat.

Add burrata and pepper balls

Crack an extra turn of black pepper to taste. Let rest 2 minutes, slice into 6–8 pieces and serve hot. Leftover pizza keeps in the refrigerator for 1–2 days; refresh in a 400°F (200°C) oven for 6–8 minutes to re-crisp the crust.

all-purpose flour

warm water

active dry yeast

fine sea salt

semolina or cornmeal (for dusting)

nduja (spreadable Calabrian salami)

burrata balls

whole roasted red peppers (jarred), drained and sliced

small sweet peppers (mini bell or cubanelle)

fresh mozzarella (low-moisture), shredded

grated Pecorino Romano or Parmesan

fresh basil leaves

black pepper, cracked

salt, fine

honey (optional, for finishing)

panko breadcrumbs

all-purpose flour (for dredging)

egg, large

olive oil (for pan-frying)

Remove the burrata from the refrigerator 20–30 minutes before serving so it comes to near room temperature — this maximizes creamy texture and flavor. While it warms, shred 1 cup of fresh mozzarella if not pre-shredded, zest one lemon, and chiffonade the basil leaves.

Prepare ingredients

In a medium bowl, gently tear the 8 oz ball of burrata into pieces using your hands or two forks. Add the shredded mozzarella and the 1 tablespoon heavy cream. Using a rubber spatula or spoon, fold the cheeses together just until combined — you want a slightly loose, pillowy mixture, not a uniform paste. The burrata's stracciatella should remain visible for texture.

Assemble creamy base

Drizzle in 1 tablespoon extra-virgin olive oil, then sprinkle 3 teaspoons fine sea salt, 1 teaspoon freshly ground black pepper, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper flakes over the cheese mixture. Gently fold a few times to distribute the seasoning evenly. Taste and adjust salt/pepper to preference.

Fold in the chiffonaded basil leaves, reserving a few small leaves for garnish. If using, stir in 1 teaspoon white or aged balsamic for a subtle sweet-acid lift. The balsamic is optional — add only if you want a slightly tangy note.

Finish with herbs and optional balsamic

Spoon the burrata base onto a serving plate or into a shallow bowl, shaping it into a loose mound. Drizzle a scant extra-virgin olive oil (about 1/2 teaspoon) over the top if desired, scatter the reserved basil leaves, and finish with a light crack of black pepper and a tiny pinch of flaky sea salt for contrast. Serve immediately with bread, crostini, grilled vegetables, or as directed by your menu.

Plate and garnish

whole milk burrata

fresh whole milk mozzarella (fiore di latte), shredded

heavy cream

fresh lemon zest

fresh basil leaves, thinly sliced (chiffonade)

crushed red pepper flakes

white balsamic or aged balsamic (optional drizzle)

Rinse and spin dry the mixed salad greens; place them in a large salad bowl. Halve the cherry tomatoes, thinly slice the cucumber, and very thinly slice the red onion. Drain the fresh mozzarella and halve each bocconcini. Add the tomatoes, cucumber, red onion and mozzarella to the bowl with the greens. Tear the basil leaves and scatter them over the salad.

Prepare vegetables and cheese

In a small bowl or jar, combine the grated or very finely minced garlic with lemon juice, red wine vinegar, Dijon mustard and honey. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking (or add and shake the jar) until the dressing emulsifies and thickens slightly. Season with sea salt and freshly ground black pepper. Taste and adjust acidity or sweetness as needed.

Let the dressing rest for 5 minutes so the garlic flavor blooms and mellows before dressing the salad.

Heat 2 tablespoons olive oil in a small nonstick skillet over medium heat. When the oil is shimmering but not smoking, add the thinly sliced garlic in a single layer. Stir constantly and watch closely — cook until the garlic turns light golden (about 30–60 seconds). Immediately remove the pan from heat to prevent burning and transfer the garlic to a paper towel-lined plate to drain. Reserve the garlic oil in the pan for warming the nuts if using.

If using pine nuts or chopped walnuts, add them to the warm garlic-oil in the pan and toss briefly over low heat until fragrant and lightly toasted (20–40 seconds). Transfer nuts to the paper towel to cool.

Sprinkle the toasted garlic slices and nuts over the salad just before serving and finish with a pinch of coarse sea salt.

Pour about two-thirds of the dressing over the salad and gently toss with salad tongs to coat leaves, vegetables and mozzarella evenly. Add more dressing to taste from the remaining portion. Taste and adjust seasoning with additional salt or pepper if needed.

Plate the salad on a large platter or divide into individual bowls. Scatter the garlic-toasted topping and toasted nuts over the dressed salad. Garnish with a few extra torn basil leaves and serve immediately so the garlic chips remain crisp.

fresh mixed salad greens (arugula, baby spinach, frisée)

cherry tomatoes, halved

cucumber, thinly sliced

red onion, very thinly sliced

fresh mozzarella, bocconcini or small balls, drained and halved

fresh basil leaves, torn

garlic, finely grated (use microplane) or minced

Dijon mustard

honey or agave

red wine vinegar

garlic cloves, thinly sliced

olive oil (for toasting garlic)

toasted pine nuts or chopped walnuts (optional)

coarse sea salt (for finishing)

Rinse the artichokes under cold water. With a sharp chef's knife, cut about 1 inch from the top of each artichoke to remove the thorny tips. Trim the stem flush with the base so artichoke can sit upright; peel the tough outer layer of the stem if you plan to serve it. Using kitchen shears, snip the sharp tips off remaining outer leaves. Immediately rub the cut surfaces with half a lemon to prevent browning.

Trim and prepare

In a large pot, combine 2 liters water, the remaining lemon (halved), and 1 tablespoon kosher salt. Bring to a simmer. Place artichokes stem-side up in the pot (use a steaming basket if you have one). Cover and simmer gently for 25–35 minutes depending on size: test doneness by pulling a leaf — it should come away easily and the heart should be tender when pierced with a knife. Remove artichokes and drain upside down to shed excess water.

Cook artichokes

In a food processor or blender, combine 6 garlic cloves, 2 anchovy fillets (if using), 2 tablespoons capers, 2 teaspoons coarsely ground black pepper, 1/4 cup fresh parsley, 2 tablespoons lemon juice, and 1/2 teaspoon salt. Pulse until roughly combined. With the motor running, stream in 1 cup extra-virgin olive oil slowly to create a thick, glossy emulsion. Scrape down sides and taste; adjust salt, pepper or lemon as needed. The mixture should be spreadable but loose enough to drizzle into the artichokes.

Make the pepe emulsion

If you prefer a little crunch, fold in 1/2 cup toasted breadcrumbs or 1/4 cup of the grated cheese to the emulsion. Alternatively, stir the cheese into the top of each artichoke later for a creamier finish.

Optional add-ins and texture

Using a spoon or small teaspoon, gently pry open the artichoke leaves and spoon the pepe emulsion between the leaves and onto the heart. Be generous — aim for about 2–3 tablespoons of emulsion per artichoke (adjust to taste). Reserve some emulsion for drizzling when serving.

Fill the artichokes

Sprinkle each filled artichoke with about 2 tablespoons of freshly grated Parmesan or Pecorino. If using breadcrumbs, sprinkle them over the tops to add a crunchy finish.

Add cheese and crisp

Preheat the oven to 375°F (190°C). Place filled artichokes in a baking dish, cover loosely with foil, and warm for 10–12 minutes until heated through and cheese begins to melt. For a browned top, remove foil and broil 1–2 minutes while watching closely.

Warm and meld flavors (optional)

Transfer artichokes to a serving platter, drizzle any reserved pepe emulsion over the top, and serve with lemon wedges. Eat by pulling off leaves, scraping the inner flesh with your teeth, and finally removing the choke (if present) to enjoy the tender heart.

Crust Dippers

Aperol Spritz

Cacio

Pizza Pasquale

The Burrata Base

Garlic Mozzarella Salad

Certified Pepe Artichokes

Fritto Of Bites

Negroni Sour Cherry

Espresso Martini - Ambassador

Campari Spritz

Watermelon Daquiri

Pineapple Spicy Margarita

3 Dippers

Garlic Dipper Pot

Calabrian Chilli Dipper Pot

Caesar Dipper Pot

Hot Honey Dipper Pot

Truffle Dipper Pot

Side Rocket Salad

Greek Napoli Salad

Cavolo Nero Caesar Salad

Smoked Mozz Bites

Ve-du-ya