Whole Roasted Bronzino

Roasted Garlic, White Wine, Butter, Calabrian Chili, Preserved Lemon, Basil

Red Shrimp Spaghettoni

Cherry Tomatoes, Anchovies, Cerignola Olive, Wild Mountain Capers

Casarecce Puttanesca

Heirloom Tomatoes, Celery, Preserved Lemon

Insalata di Pesce

Salt Cod Fritters, Lemon, Olive Oil, Herb Insalata

Baccalà Fritto

Stuffed Calamari, Olives, Toasted Bread Crumb, Golden Raisins, Garlic, Parmigiano Reggiano

Calamari Ripieni

Buglioni Amarone della Valpolicella

Lilliano ‘Anagallis’

Feudi di San Gregorio Taurasi

Alberto Voerizo Barolo ‘La Serra’

Ronchi di Cialla ‘Cialla Rosso’

Bibi Graetz Testamatta

Le Volte dell’Ornellaia

Masseria li Veli Susumaniello ‘Askos’

La Valentina ‘Spelt’

Borgogno Barbera d’Alba

Isole E Olena Chianti Classico

Planeta Cerasuolo di Vittoria

Petrussa Sauvignon

Cordero San Giorgio Pinot Nero

Castello Banfi Chardonnay

ColleStefano Verdicchio di Matelica

Terre Porziane Frascati Superiore

Terre dei Miti Etna Bianco

Preheat your oven to 400°F (200°C). This will ensure that the bronzino cooks evenly and develops a nice crispy skin.

Preheat the Oven

Rinse the bronzino under cold water and pat it dry with paper towels. Make three diagonal cuts on each side of the fish to allow for even cooking and flavor absorption.

Prepare the Fish

Drizzle olive oil over the fish, and season the inside and outside with salt and black pepper. Make sure to rub the seasonings into the cuts you made on the sides.

Season the Fish

In a bowl, combine the lemon slices, chopped parsley, thyme leaves, minced garlic, and red pepper flakes. Mix well to combine.

Prepare the Stuffing

Stuff the cavity of the bronzino with the lemon and herb mixture. Ensure it is packed well, as it will infuse flavor during cooking.

Stuff the Fish

Place the stuffed bronzino on a baking sheet lined with parchment paper or in a roasting pan. Roast in the preheated oven for 25-30 minutes, or until the fish flakes easily with a fork and has an internal temperature of 145°F (63°C).

Roast the Bronzino

Remove the bronzino from the oven and let it rest for a few minutes. Serve warm, garnished with additional fresh herbs and lemon slices if desired.

Serve

Bronzino fish, cleaned and scaled

Olive oil

Salt

Black pepper

Lemon, thinly sliced

Fresh parsley, chopped

Fresh thyme leaves

Garlic cloves, minced

Red pepper flakes

Bring a large pot of salted water to a boil. Add the spaghettoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

Cook the Spaghettoni

Preheat your oven to 200°C (400°F). Peel and wrap the garlic cloves in aluminum foil with a drizzle of olive oil. Roast for about 30 minutes or until softened and golden. Let cool and then mash into a paste.

Roast the Garlic

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the roasted garlic paste and sauté for 1-2 minutes until fragrant. Pour in the white wine and let it simmer for about 3-4 minutes until reduced by half.

Make the Sauce

Reduce the heat to low. Add the unsalted butter and Calabrian chili paste to the skillet, stirring until the butter is melted and the sauce is well combined.

Add Butter and Chili

Finely chop the preserved lemon and add it to the sauce, stirring well to combine. Season with salt and black pepper to taste.

Incorporate Preserved Lemon

In a separate pan, heat a little olive oil over medium-high heat. Add the red shrimp and cook for about 2-3 minutes on each side or until they are pink and opaque. Remove from heat.

Cook the Red Shrimp

Add the drained spaghettoni to the sauce in the skillet, tossing gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.

Combine Pasta and Sauce

Add the cooked red shrimp and torn basil leaves to the pasta, tossing everything together. Adjust seasoning if necessary.

Finish with Shrimp and Basil

Serve the red shrimp spaghettoni hot, garnished with additional basil and a drizzle of olive oil if desired.

Plate and Serve

Spaghettoni

Olive Oil

Garlic

White Wine

Unsalted Butter

Calabrian Chili Paste

Preserved Lemon

Fresh Basil

Black Pepper

Red Shrimp

Fill a large pot with water, add 1 tsp of salt, and bring to a boil over high heat.

Boil Water

Once the water is boiling, add 400g of casarecce pasta. Cook according to package instructions (usually about 10-12 minutes) until al dente.

Cook Pasta

Reserve 1 cup of pasta water, then drain the pasta and set aside.

Drain Pasta

In a large skillet, heat 3 tablespoons of olive oil over medium heat.

Heat Olive Oil

Add 3 minced garlic cloves to the skillet, sautéing until fragrant (about 1 minute).

Sauté Garlic

Add 6 anchovy fillets to the skillet, mashing them with a wooden spoon until they dissolve into the oil.

Add Anchovies

Add 500g of cherry tomatoes to the skillet, cooking until they burst and soften (about 5-7 minutes).

Add Tomatoes

Stir in 100g of Cerignola olives and 2 tablespoons of wild mountain capers, mixing well.

Incorporate Olives and Capers

Add 1 teaspoon of red pepper flakes and 1 teaspoon of black pepper. Stir to combine and cook for an additional 2 minutes.

Season Sauce

Add the drained casarecce pasta to the skillet, tossing it with the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.

Finely chop a bunch of fresh parsley and sprinkle it over the pasta before serving.

Garnish

Plate the casarecce puttanesca and enjoy warm.

Casarecce pasta

Cherry tomatoes

Anchovy fillets

Cerignola olives

Wild mountain capers

Garlic cloves

Fresh parsley

Wash the heirloom tomatoes thoroughly, then cut them into bite-sized pieces. Place them in a large mixing bowl.

Prepare the Vegetables

Take the celery stalks, wash them, and dice them into small pieces. Add them to the mixing bowl with the tomatoes.

Chop the Celery

Finely chop the preserved lemon and add it to the bowl with the tomatoes and celery. Mix gently to combine.

Add Preserved Lemon

In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper until well combined.

Mix the Dressing

Chop the fresh parsley and add it to the dressing mixture. Stir well to incorporate.

Add Fresh Parsley

Pour the dressing over the salad mixture in the large bowl. Toss gently to coat all the ingredients evenly.

Combine Salad and Dressing

Serve the insalata di pesce immediately, garnished with additional parsley if desired.

Heirloom Tomatoes

Celery, diced

Preserved Lemon, finely chopped

Fresh Lemon Juice

Fresh Parsley, chopped

Place the salt cod in a bowl of water and soak for 24 to 48 hours, changing the water every 8 hours to remove excess salt.

Soak the Cod

Once soaked, drain the cod and pat it dry. Remove any skin and bones, then shred the fish into small pieces.

Shred the Cod

In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. In another bowl, whisk together the egg and milk.

Mix Ingredients

Gradually add the wet mixture to the dry mixture, stirring until just combined. Fold in the shredded salt cod.

Combine Mixtures

In a deep frying pan, heat the olive oil over medium heat until hot (about 180°C or 350°F).

Heat Oil

Using a tablespoon, drop spoonfuls of the batter into the hot oil. Fry in batches for about 3-4 minutes, or until golden brown on all sides. Remove and drain on paper towels.

Fry Fritters

Finely chop the fresh parsley and basil and place them in a bowl.

Chop Herbs

Add lemon juice, olive oil, salt, and black pepper to the herbs. Toss gently to combine.

Dress the Salad

Serve the hot fritters on a plate with the herb insalata on the side. Optionally, squeeze additional lemon juice over the fritters for extra flavor.

Plate the Dish

Salt cod

All-purpose flour

Baking powder

Milk

Fresh basil

Lemon juice

In a large bowl, combine the chopped black olives, toasted bread crumbs, golden raisins, minced garlic, grated Parmigiano Reggiano, olive oil, salt, black pepper, and chopped parsley. Mix well until all ingredients are evenly blended.

Mix the Ingredients

Rinse the calamari tubes under cold water and pat them dry with paper towels. Ensure that the insides are clean.

Prepare the Calamari

Using a small spoon or a piping bag, carefully stuff each calamari tube with the prepared filling, ensuring not to overfill them as they will expand while cooking. Seal the open ends with toothpicks or kitchen twine.

Fill the Tubes

In a large skillet, heat a drizzle of olive oil over medium heat. Once hot, add the stuffed calamari and cook for about 3-4 minutes on each side, or until golden brown and cooked through.

Cook the Calamari

Remove the calamari from the skillet and let them rest for a few minutes. Slice into rings and serve warm, garnished with additional chopped parsley if desired.

calamari tubes

black olives, pitted and chopped

toasted bread crumbs

golden raisins

garlic, minced

Parmigiano Reggiano, grated

olive oil

salt

black pepper

fresh parsley, chopped

Place the bottle of Buglioni Amarone della Valpolicella in the refrigerator at least 30 minutes prior to serving to ensure it is perfectly chilled.

Chill the Wine

While the wine is chilling, slice the aged cheese into small wedges or cubes and arrange them on a serving platter. Slice the cured meats into thin pieces and add them to the platter.

Prepare the Cheese and Meats

Drain the olives if they are in brine or oil and place them in a small bowl or directly on the serving platter.

Prepare the Olives

Break the dark chocolate into small squares and add them to the platter for a sweet contrast.

Cut the Chocolate

Arrange the platter of cheese, cured meats, olives, and chocolate on a table or serving area.

Set the Table

Open the bottle of Buglioni Amarone della Valpolicella and pour it into wine glasses. Allow guests to enjoy the aromas before sipping.

Pour the Wine

Encourage guests to mix and match the cheese, meats, olives, and chocolate with sips of the Amarone for a delightful tasting experience.

Enjoy the Pairing

Aged Cheese (e.g., Parmigiano-Reggiano)

Cured Meats (e.g., Prosciutto, Salami)

Olives (e.g., Kalamata or Castelvetrano)

Dark Chocolate (70% cocoa or higher)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Boil Pasta

Once cooked, drain the pasta and set aside, reserving a small cup of pasta water.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the halved cherry tomatoes to the skillet. Cook for about 5-7 minutes until the tomatoes start to soften and release their juices.

Cook Tomatoes

Stir in the chopped basil, salt, black pepper, and red pepper flakes. Cook for an additional 2-3 minutes.

Season the Sauce

Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time to achieve desired consistency.

Drizzle the balsamic vinegar over the pasta and toss again to mix well.

Add Balsamic

Plate the pasta. Top with grated Parmesan cheese and toasted pine nuts before serving.

Whole Roasted Bronzino

Red Shrimp Spaghettoni

Casarecce Puttanesca

Insalata Di Pesce

Baccalà Fritto

Calamari Ripieni

Buglioni Amarone Della Valpolicella

Lilliano ‘anagallis’

Feudi Di San Gregorio Taurasi

Alberto Voerizo Barolo ‘la Serra’

Ronchi Di Cialla ‘cialla Rosso’

Bibi Graetz Testamatta

Le Volte Dell’ornellaia

Masseria Li Veli Susumaniello ‘askos’

La Valentina ‘spelt’

Borgogno Barbera D’alba

Isole E Olena Chianti Classico

Planeta Cerasuolo Di Vittoria

Petrussa Sauvignon

Cordero San Giorgio Pinot Nero

Castello Banfi Chardonnay

Collestefano Verdicchio Di Matelica

Terre Porziane Frascati Superiore

Terre Dei Miti Etna Bianco