BOTTLED WATER

COFFEE

SAN PELLEGRINO

BROWNIES

Bite size Italian donuts, dusted with icing sugar, served with chocolate hazelnut sauce for dipping

ZEPPOLE

Ezzo Pepperoni, San Marzano tomato sauce, Pecorino, wild Italian oregano, SCADDA spice

AMERICANO PIZZA

San Marzano tomato sauce, fresh mozzarella, Pecorino, Parmesan, fresh basil, sun-dried tomatoes, basil oil

MARGHERITA PIZZA

Roasted chicken, Pecorino Alfredo sauce, goat cheese, roasted red peppers, caramelized onions, roasted garlic, fresh basil, basil oil

SOPHIA PIZZA

Alfredo sauce, baby spinach, sun-dried tomatoes, roasted garlic, fresh basil

PESTO POLLO PENNE

Our signature meatball, fresh Angus beef, sausage, smoked bacon, San Marzano tomatoes, cream, seasoned whipped ricotta, basil oil, fresh basil

STRAIGHT UP MEATBALL

RIGATONI BOLOGNESE

San Marzano tomato sauce, sun-dried tomatoes, basil oil, fresh basil

SAN MARZANO PENNE

Alfredo Parmesan cream sauce, Grana Padano

RIGATONI ALFREDO

CHICKEN PARMESAN CUTLETS

TOSCANA KALE

GOAT CHEESE & BEET

CHICKEN AVOCADO BLT

CAPRESE

ITALIAN DELI

From Vine to Table

Brunch Cocktails

Taste of Sicily

Kids Specialty Drinks

Spirit Free

If the bottle is not already cold, chill it in a refrigerator for at least 1–2 hours or place it in an ice bucket for 15–30 minutes until pleasantly cold. Sparkling water should be kept cold to maintain carbonation.

Chill bottle (if needed)

If using ice, place desired number of ice cubes into the glass. For best presentation, fill the glass no more than two-thirds to allow room for pouring and garnishes.

Prepare glass

Carefully remove the cap or seal from the bottled water. For sparkling water, open slowly and slightly tilt the bottle away from people to reduce foaming and loss of carbonation.

Open bottle

Hold the bottle near the rim of the glass and pour gently to avoid splashing. For sparkling water, pour down the side of the glass to preserve bubbles; for still water, pour in a steady stream.

Pour

If desired, squeeze a lemon or lime wedge lightly over the water, then drop the wedge into the glass. Add a fresh mint sprig for aroma. Do not overdo garnishes so the water remains clean-tasting.

Add garnish (optional)

Place the glass on a coaster and serve immediately. Provide a straw if requested. For bottled water served directly from the bottle, present the sealed bottle with a clean glass on the side.

Serve

Recap and refrigerate any unopened portion of the bottle if resealable. Dispose of or rinse used garnishes and wash the glass and serveware after use.

bottled water (still or sparkling)

lemon or lime wedge

fresh mint sprig

ice cubes

glass or cup

straw (optional)

Use a coffee-to-water ratio of about 1:15 by weight (approximately 1 tablespoon coffee ≈ 7–8 g). For 2,800 ml (about 96 fl oz), measure 16 tablespoons (≈112–128 g) of medium-ground coffee. Ensure coffee is freshly ground and the equipment (carafe, filter) is clean.

Ratio and preparation

Bring water to a boil and then let it rest 30 seconds so temperature falls to roughly 200°F (93°C).

Heat water

If using a commercial drip or large automatic brewer: add a large paper or permanent filter, put the measured ground coffee into the basket, pour the 2,800 ml of hot water into the machine's reservoir (or allow the brewer to draw from its reservoir). Start the brew cycle and allow it to finish fully. If using a manual pour-over system: bloom the grounds with about 300 ml of water for 30–45 seconds, then slowly pour the remaining water in steady concentric circles until all 2,800 ml has been added; total brew time should be 3:30–4:30 minutes. If using an immersion method (French press), add grounds, pour half the water, stir, wait 30 seconds, add remaining water, steep 4 minutes, then press slowly and decant immediately to avoid over-extraction.

Brew (drip or large batch brewer)

Once brewed, transfer coffee to an insulated airpot or thermal carafes to keep it hot without continuing to cook on a hot plate (which can make coffee bitter). For 8 tall cups (96 oz total), fill cups (12 oz / 355 ml each) from the carafe. Stir the carafe once before serving to ensure even strength.

Hold and serve

Place sugar, milk, half-and-half, non-dairy milk, and flavored syrup in labeled containers at the service station. Keep dairy refrigerated until just before service; do not leave perishable items at room temperature for extended periods. Offer 1–2 teaspoons sugar and 1–3 tablespoons milk/cream per cup as a guideline; allow guests to adjust to taste.

freshly ground coffee beans (medium grind)

hot water (just off boil, about 200°F / 93°C)

granulated sugar

milk (whole or 2%)

half-and-half or heavy cream

flavored syrup (vanilla, caramel, etc.)

non-dairy milk (almond/soy/oat)

If the bottle isn't fully chilled, place it in the refrigerator for at least 30 minutes or in an ice bath for 10 minutes. Fill a 12–14 oz (350–420 mL) serving glass with 6 ice cubes.

Chill and ice

Open the 330 mL chilled San Pellegrino Sparkling Lemon bottle. Hold the glass at a slight angle and gently pour the beverage over the ice to avoid excessive foaming, filling the glass to about 3/4–7/8 full (roughly the entire bottle).

Allow the bubbles to settle for a few seconds. Do not stir—pouring is sufficient to mix carbonation and flavors.

Garnish the rim with a lemon wheel and add a fresh mint sprig if desired. Serve immediately with a straw or long spoon.

San Pellegrino Sparkling Lemon Beverage (chilled)

Ice cubes

Lemon wheel

Fresh mint sprig

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper leaving a 1–2 inch overhang for easy removal; lightly butter the parchment or pan.

Prepare and preheat

Combine the chopped chocolate and butter in a heatproof bowl set over a pot of gently simmering water (double boiler), stirring occasionally until smooth. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until fully melted and glossy. Remove from heat and let cool 3–5 minutes.

Melt chocolate and butter

In a medium bowl, whisk together granulated sugar and brown sugar. Add the eggs one at a time, whisking until combined and slightly thickened. Whisk in the vanilla extract.

Mix sugars and eggs

Pour about one quarter of the warm melted chocolate mixture into the egg-sugar mixture and whisk quickly to temper the eggs, then fold in the remainder of the chocolate until fully combined. The mixture should be glossy.

Combine chocolate with egg mixture

Sift together the flour, cocoa powder, sea salt, and espresso powder into the chocolate mixture. Gently fold with a spatula until just combined and no streaks of flour remain. Do not overmix.

Sift dry ingredients and fold

Fold in the nuts and chocolate chunks if using, reserving a few to sprinkle on top.

Fold in add-ins

Pour the batter into the prepared pan and smooth the top. Sprinkle reserved chocolate chunks and flaky sea salt over the surface if desired. Bake in the preheated oven for 22–28 minutes: aim for the center to be set but slightly fudgy — a toothpick inserted in the center should come out with a few moist crumbs (not wet batter).

Bake

Remove from oven and cool on a wire rack for at least 1 hour. Using the parchment overhang, lift the brownies from the pan and cool completely before slicing to achieve clean squares. For chewier edges, serve slightly warm; for clean slices, chill 30 minutes then slice.

Cool

Serve plain, with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of chocolate sauce as desired.

Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap tightly and freeze up to 3 months; thaw at room temperature before serving.

unsalted butter

bittersweet or semisweet chocolate, chopped

light brown sugar, packed

large eggs

pure vanilla extract

all-purpose flour

unsweetened cocoa powder

fine sea salt

espresso powder (optional, intensifies chocolate)

chopped toasted walnuts or pecans

dark chocolate chunks or chips

flaky sea salt (for sprinkling)

In a medium saucepan over medium heat combine 1 cup water, 1/4 cup whole milk, 4 tbs unsalted butter, 1 tbs granulated sugar, and 1/2 tsp fine sea salt. Heat until the butter melts and the liquid just comes to a simmer.

Prepare choux/batter

Remove the pan from heat. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until a smooth ball forms and the dough pulls away from the sides of the pan (about 1–2 minutes). Return to low heat and cook while stirring for 30–45 seconds to dry the dough slightly—this helps the zeppole puff.

Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Let it cool for 3–5 minutes (so it doesn't cook the eggs).

Add 2 large eggs, one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The batter should be thick but pipeable; if the first egg doesn't fully incorporate, add the second and continue; if too stiff, beat in the second egg and 1/2 teaspoon water or milk as needed. Stir in 1/2 tsp vanilla extract.

Heat 4 cups neutral oil in a deep, heavy pot or deep-fryer to 350°F (175°C). If you don't have a thermometer, heat until a small piece of dough sizzles and rises steadily without browning immediately.

Fit a piping bag with a 1/2–3/4 inch plain round tip (or use a zip-top bag with the corner snipped). Fill the bag with the dough. Hold the bag about 1 inch above the oil and pipe small mounds (about 1 inch diameter) directly into the oil, cutting the dough with scissors or a wet finger. Alternatively use two spoons to drop tablespoon-sized portions. Fry in small batches to avoid crowding.

Fry, turning occasionally, until the zeppole are golden brown on all sides and puffed — about 3–4 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined tray to drain briefly. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

While still warm, toss the zeppole in a bowl with 3/4 cup icing sugar or dust each generously with a sieve. Serve immediately for best texture.

Place 1/2 cup chocolate-hazelnut spread and 3 tbs heavy cream in a small saucepan over low heat. Stir constantly until the spread loosens and the mixture is smooth and pourable, about 2–3 minutes.

Stir in 1 tsp espresso or strong coffee if using, and 1 tbs unsalted butter until incorporated for extra gloss and richness. Taste and adjust consistency — if too thick, stir in an additional teaspoon of cream; if too thin, cook gently a little longer to thicken. Remove from heat.

Transfer to a small warmed bowl. Sprinkle a tiny pinch (about 1/4 tsp) of flaky sea salt on top if desired. Serve alongside the warm zeppole for dipping.

water

whole milk

vanilla extract

neutral oil for frying (vegetable or canola)

icing sugar (powdered sugar)

chocolate-hazelnut spread (eg Nutella)

heavy cream

espresso or strong brewed coffee (optional, for depth)

flaky sea salt (optional, for finishing)

Warm the water to about 100–105°F (warm to the touch). Sprinkle the active dry yeast into the water and let sit 5–7 minutes until foamy.

Activate yeast

In a large bowl combine the 00 flour and sea salt. Make a well, pour in the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Mix dough

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium-low for 6–8 minutes.

Knead

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

First rise

Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into balls, cover, and rest 20–30 minutes before stretching.

Divide and rest

Mince the garlic clove finely. In a small bowl combine the San Marzano tomato sauce, minced garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon wild Italian oregano. Taste and adjust seasoning gently — the sauce should be bright, slightly salty and garlicky.

Prepare sauce

Stir in the 1 teaspoon SCADDA spice blend into the sauce and let sit 10 minutes for flavors to marry. This pre-seasoned sauce will be applied directly to the stretched dough.

Add SCADDA

Place pizza stone or steel in the oven and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven without stone, preheat a heavy baking sheet inverted in the oven.

Preheat oven

On a lightly floured surface, press one dough ball into a flat disk, stretch from the center outward by hand to a 12-inch circle, leaving a slightly thicker rim. Avoid excessive flour on the top surface.

Stretch dough

Using the back of a spoon, evenly spread about 1/2 cup of the prepared San Marzano sauce over the stretched dough, leaving the rim bare.

Sauce the base

Evenly sprinkle about 3/8 cup (roughly one-third to one-half of the 3/4 cup total) of finely grated Pecorino over the sauce. Reserve the remainder for finishing.

Add Pecorino

Top the pizza with 6 thin slices of Ezzo Pepperoni, slightly overlapping to cover the pie. For a full pizza use all 12 slices divided between two pizzas.

Arrange pepperoni

Transfer the pizza to the preheated stone or steel using a peel or inverted baking sheet. Bake 6–9 minutes at 500–550°F, or until crust is blistered and golden and toppings are sizzling. Rotate halfway for even color.

Remove pizza from oven. Immediately scatter the remaining Pecorino evenly over the hot pizza so it warms and adheres. Drizzle 1 teaspoon extra-virgin olive oil over the top and sprinkle a light pinch of crushed red pepper flakes if desired. Add fresh basil leaves after baking if using.

Finish

00 pizza flour

active dry yeast

extra-virgin olive oil

San Marzano tomato sauce (crushed whole or purée)

garlic

fine sea salt (for sauce)

freshly ground black pepper

wild Italian oregano (dried)

SCADDA spice blend

Ezzo Pepperoni (thin-sliced)

Pecorino Romano, finely grated

extra-virgin olive oil (to finish)

crushed red pepper flakes

fresh basil leaves (optional)

In a small bowl, combine warm water (about 100–110°F / 38–43°C) and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Proof yeast

In a large bowl, combine flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil.

Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic. Alternatively, mix and knead in a stand mixer with a dough hook for 6–8 minutes.

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1–1.5 hours.

Punch down the dough, divide if making two pizzas (this recipe makes one large 12–14" pizza or two smaller), and let rest 10 minutes before shaping.

Finely mince the garlic. In a small saucepan, warm 1 tablespoon extra-virgin olive oil over medium-low heat. Add garlic and cook gently 30–45 seconds until fragrant, do not brown.

Add the crushed San Marzano tomatoes, salt, and black pepper. Stir, bring just to a simmer, then reduce heat and simmer gently 8–10 minutes to slightly thicken. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat your oven as hot as it will go (500–550°F / 260–290°C). If using a pizza stone or steel, place it on the middle rack while preheating for at least 30 minutes. If using a baking sheet, invert it and preheat as well.

On a lightly floured surface, stretch or roll the rested dough into a 12–14" circle, leaving a slightly thicker rim for the crust. Transfer the stretched dough to a pizza peel or an inverted baking sheet dusted with cornmeal or semolina to prevent sticking.

Spread a thin layer (about 1/2 to 3/4 cup) of the cooled San Marzano sauce over the dough, leaving the rim bare. Less is better to avoid a soggy pizza.

Tear the fresh mozzarella into pieces and distribute evenly over the sauce. Scatter the sliced sun-dried tomatoes evenly, keeping them moderate so they don’t overwhelm the pizza.

Sprinkle the grated Pecorino Romano and Parmesan lightly over the top.

Slide the pizza onto the preheated stone or baking surface and bake 7–10 minutes, rotating halfway, until the crust is blistered and golden and the cheese is melted and bubbling. Baking time will vary with oven temperature and stone/steel.

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle basil oil evenly over the top (about 1 tablespoon).

Let rest 2–3 minutes, then slice and serve. Optionally finish with an extra sprinkle of Pecorino or Parmesan to taste.

warm water

salt

olive oil

San Marzano crushed tomatoes

black pepper

fresh mozzarella

Pecorino Romano, grated

Parmesan, finely grated

fresh basil leaves

sun-dried tomatoes (oil-packed), sliced

basil oil (or basil-infused olive oil)

cornmeal or semolina (for dusting)

Preheat oven to 475°F (245°C). If you prefer a very crisp crust, place a pizza stone in the oven while preheating. Peel outer papery skin from 1 small head of garlic, slice off the top to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Alternatively use jarred roasted garlic; mash 2 tsp for the pizza.

In a small saucepan over medium heat, melt 2 tbs butter. Add the 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Saute garlic and reduce cream

Stir in 3 tbs heavy cream and 1 cup whole milk. Bring to a gentle simmer, then reduce heat to low. Whisk in 3 tbs grated Pecorino Romano until smooth. Simmer gently for 3–4 minutes to thicken slightly. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Remove from heat and set aside; sauce should be pourable but slightly thickened (adjust with a splash of milk if too thick).

Bottled Water

Coffee

San Pellegrino

Brownies

Zeppole

Americano Pizza

Margherita Pizza

Sophia Pizza

Pesto Pollo Penne

Straight Up Meatball

Rigatoni Bolognese

San Marzano Penne

Rigatoni Alfredo

Chicken Parmesan Cutlets

Toscana Kale

Goat Cheese & Beet

Chicken Avocado Blt

Caprese

Italian Deli

From Vine To Table

Brunch Cocktails

Taste Of Sicily

Kids Specialty Drinks

Spirit Free