Carpaccio di Tonno is a fresh appetizer featuring thinly sliced yellowfin tuna served raw. This version is enhanced with a variety of toppings including crunchy cucumber, peppery arugula, and briny olives for a balanced flavor profile. Here's how to prepare this delightful dish at home.

Carpaccio di Tonno

Sorbetto del Giorno is a refreshing Italian sorbet made from fresh fruit, sugar, water, and lemon juice.  This version highlights the vibrant flavors of seasonal fruits, creating a smooth and icy texture that's perfect for warm days.  Here's how to make this delightful dessert at home.

Sorbetto del Giorno

Portobello and ricotta ravioli, porcini cream sauce, dried blueberries, wild arugula, parmesan

Il Ravioli

Dark chocolate cream, pear puree, dark chocolate

Cioccolato e Pere

Sassella’s selection of imported Italian charcuterie, cheese, and accompaniments, served with mostarda di frutta

Affetatti Misti

Blackened wild boar tenderloin, brandied green peppercorn sauce, bacon and mozzarella mashed potatoes, roasted brussel sprouts

Il Cinghiale

Zabaione cream center, surrounded by chocolate gelato and hazelnuts, topped with cocoa powder

Tartufo

House made burrata, heirloom tomatoes, cucumber, wasabi spread, fig balsamic, pickled onion, volcanic salt, fresh basil, arugula, extra virgin olive oil

Burrata Caprese

Roasted bone marrow, sauteed spinach, crab meat, sundried tomato and basil bearnaise, toasted breadcrumbs, garlic crostini

Osso Ghiotto

Carnaroli rice, Maine lobster, asparagus, pistachio arugula pesto, fontina, parmesan

Lobster Risotto

Berkshire pork and wagyu meatballs, san marzano tomato marinara, fresh basil pesto

Spaghetti Meatballs

Black mussels, shaved fennel, Sassella’s own Italian sausage, saffron-tomato broth, spinach polenta cake

Le Cozze

Poli Brandy, Kahlua, Crème de Cacao, Heavy Cream, Mascarpone Cheese, Egg Yolk

Tiramisu Martini

Vanilla gelato and tiramisu gelato, pizzelle cookie

Gelato Duo

Colorado lamb loin, black truffle demi, shaved winter truffle, potato pave

Agnelo al Tartufo

Seared Chilean seabass, castelvetrano puttanesca sauce, fregola alla sorrentina

Il Pesce

Romaine, parmesan crisp, focaccia crostini, white anchovies, capers, tonnato dressing

Ceasar a Modo Mio

Eggplant in pastella, Italian bread crumbs, marinara, parmesan, mozzarella, walnut basil pesto

Eggplant Parmigiana

Mixed greens, shaved fennel, sweet drop peppers, lychees, marcona almonds, feta, champagne vinaigrette

Insalata La Buca

Tagliatelle, mushrooms, guanciale, 63 degree sous vide organic egg, black pepper, parmesan foam, white truffle oil

Carbonara di Funghi

Espresso, Shanky’s Whip Irish Whisky, Faretti Biscotti Liqueur, whipped cream

Fantasia

Kimosabe Mezcal Reposado, Frangelico, Kahlua, Fresh Espresso

Mezpresso Martini

Salty Caramel Smokey Whisky, Banana Liquor, Black Walnut Bitters

Banana Manhattan

Sliced pear, Meredith Farms sheep and goat cheese, artichoke, prosciutto dust, encapsulated fruit, arugula, pistachios, mint, aged balsamic

Composizione di Pere

Yellowfin tuna, olives, cucumber, capers, arugula, tobiko caviar, sbagliato emulsion of tamari, lemon, & garlic

Slice the yellowfin tuna into thin, even slices. Arrange the slices on a serving plate.

Prepare the Tuna

Thinly slice the cucumber and scatter it over the tuna slices. Rinse the arugula and place it on top.

Prepare the Vegetables

Scatter the olives, capers, and tobiko caviar over the arranged tuna and cucumber.

Add Condiments

In a small bowl, whisk together the tamari, lemon juice, and minced garlic until well combined. Drizzle the emulsion over the carpaccio just before serving.

Make the Sbagliato Emulsion

Yellowfin tuna

Cucumber

Arugula

Olives

Capers

Tobiko caviar

Tamari

Lemon juice

Garlic, minced

Seasonal sorbet served in a natural fruit shell

Wash and chop the fresh fruit into small pieces. If using citrus, make sure to remove seeds.

Prepare the Fruit

In a blender, combine the chopped fruit, sugar, water, lemon juice, and a pinch of salt. Blend until smooth. Strain through a fine mesh sieve to remove any pulp if desired.

Blend and Strain

Pour the mixture into a bowl and refrigerate for at least 1 hour, or until well chilled.

Chill the Mixture

Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until fully frozen and fluffy.

Freeze the Sorbet

Cut the large fruit in half and carefully scoop out the flesh to create a shell, leaving enough fruit to enjoy separately.

Prepare the Fruit Shells

Scoop the prepared sorbet into the fruit shells and serve immediately. Garnish with fresh mint leaves if desired.

Assemble and Serve

Fresh fruit (e.g., strawberries, mango, or lemon)

Granulated sugar

Water

Salt

Large fruit (e.g., half an orange, half a grapefruit, or hollowed-out watermelon)

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms, then knead for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Make the Dough

In a skillet over medium heat, add a bit of olive oil and sauté the chopped portobello mushrooms and minced garlic until soft and browned. Let cool, then mix with ricotta, grated parmesan, salt, and pepper.

Cook the Portobello Mushrooms

Roll out the dough on a floured surface until thin. Cut into squares. Place a teaspoon of filling in the center of half of the squares. Moisten the edges with water, top with another square, and seal well.

Roll and Shape

Soak the dried porcini mushrooms in hot water for about 20 minutes. Drain and chop. In a saucepan, melt butter, add garlic, and sauté until fragrant. Stir in chopped mushrooms, then add heavy cream, salt, and pepper. Simmer for 10 minutes.

Make the Sauce

Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

Boil the Ravioli

Serve the ravioli topped with porcini cream sauce, garnished with dried blueberries, wild arugula, and shaved parmesan.

Plate the Dish

All-purpose flour

Eggs

Olive oil

Portobello mushrooms, finely chopped

Ricotta cheese

Parmesan cheese, grated

Black pepper

Dried porcini mushrooms

Heavy cream

Butter

Dried blueberries

Wild arugula

Parmesan cheese, shaved

In a heatproof bowl, melt the dark chocolate over a pot of simmering water until smooth. Remove from heat and let cool slightly.

Melt the Chocolate

In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes to bloom.

Prepare the Gelatin

In a separate bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.

Whip the Cream

Add the bloomed gelatin to the melted chocolate and mix well. Fold in the whipped cream gently until fully combined.

Combine Ingredients

Pour the chocolate mixture into serving glasses and refrigerate for at least 2 hours, or until set.

Chill

Peel, core, and chop the ripe pears. Place them in a saucepan with lemon juice and sugar.

Prepare the Pears

Cook over medium heat until the pears are soft and tender, about 10-15 minutes.

Cook the Pears

Transfer the cooked pears to a blender and puree until smooth. Let cool.

Blend

Once the chocolate cream is set, top each glass with a layer of pear puree. Garnish with dark chocolate shavings before serving.

Serve

dark chocolate

heavy cream

sugar

vanilla extract

gelatin powder

cold water

ripe pears

lemon juice

dark chocolate shavings

Arrange the prosciutto, salami, mortadella, and bresaola on a large serving platter in an aesthetically pleasing manner.

Prepare the Charcuterie

Slice the Parmigiano-Reggiano, Gorgonzola, and Pecorino Romano into wedges or cubes and place them around the charcuterie.

Add the Cheese

Spoon the mostarda di frutta into a small bowl and place it on the platter. Scatter the olives, marinated artichokes, and grissini around the platter.

Include Accompaniments

Serve the platter at room temperature, allowing guests to enjoy the combination of flavors.

Prosciutto

Salami

Mortadella

Bresaola

Parmigiano-Reggiano

Gorgonzola

Pecorino Romano

Mostarda di Frutta

Marinated Artichokes

Grissini (breadsticks)

Rub the wild boar tenderloin with olive oil and Cajun seasoning. Let it marinate for at least 30 minutes.

Prepare the Tenderloin

Preheat a skillet over medium-high heat. Sear the tenderloin for 4-5 minutes on each side until blackened and cooked to medium-rare. Remove and let rest.

Cook the Tenderloin

In the same skillet used for the tenderloin, melt butter and sauté shallots until translucent. Add brandied green peppercorns and heavy cream, stirring until the sauce thickens. Season with salt and black pepper.

Boil the chopped potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot.

Prepare the Potatoes

Add butter, milk, crumbled bacon, and mozzarella cheese to the potatoes. Mash until smooth and creamy. Season with salt and black pepper.

Mash the Potatoes

Preheat oven to 400°F (200°C). Toss halved brussel sprouts with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.

Roast the Brussel Sprouts

Slice the rested wild boar tenderloin and serve on a plate with a generous pour of brandied green peppercorn sauce. Add a side of bacon and mozzarella mashed potatoes and roasted brussel sprouts.

Wild boar tenderloin

Cajun seasoning

Shallots, minced

Brandied green peppercorns

Potatoes, peeled and chopped

Bacon, cooked and crumbled

Mozzarella cheese, shredded

Milk

Brussel sprouts, halved

In a heatproof bowl, whisk together the egg yolks, sugar, and Marsala wine. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture is thick and creamy, about 10 minutes. Remove from heat and stir in the vanilla extract. Let cool.

Make the Zabaione

In a saucepan, combine the milk, heavy cream, sugar, cocoa powder, and salt. Heat over medium heat until warm, stirring to dissolve the cocoa powder.

Remove from heat and stir in the chopped dark chocolate until melted. Add the vanilla extract and mix well.

Melt Chocolate

Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until cold.

Chill Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

Churn Gelato

Scoop a ball of chocolate gelato and make a small indentation in the center. Fill it with the cooled Zabaione cream, then cover with more gelato to form a ball. Roll the ball in chopped hazelnuts to coat.

Layer the Ingredients

Dust with cocoa powder before serving. Enjoy your Tartufo!

Egg yolks

Marsala wine

Vanilla extract

Whole milk

Unsweetened cocoa powder

Dark chocolate, chopped

Chopped hazelnuts

Cocoa powder

Wash and slice the heirloom tomatoes into thick slices. Peel and slice the cucumber into rounds. Set aside.

On a serving platter, arrange the sliced heirloom tomatoes and cucumber. Tear the burrata into pieces and place it on top of the tomatoes.

Assemble the Salad

Drizzle wasabi spread over the top of the burrata and add the pickled onions. Then sprinkle the volcanic salt over the entire dish.

Scatter fresh basil leaves and arugula around the plate. Drizzle with extra virgin olive oil and fig balsamic vinegar just before serving.

Carpaccio Di Tonno

Sorbetto Del Giorno