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Savory egg with spinach, ricotta, or mushroom and fontina fillings.
English muffin, spinach, poached egg, hollandaise sauce.
Ciabatta, mozzarella, tomato, basil, balsamic glaze, mixed greens.
Thin crust, eggs, pancetta, cherry tomatoes, fresh herbs.
Fluffy, rich pancakes with mascarpone, berries, maple syrup.
Rustic bread, avocado, tomato, basil, Parmesan, olive oil, sea salt.
Breaded chicken, marinara sauce, melted mozzarella, served with spaghetti marinara.
Garlic-infused shrimp, white wine sauce, served over linguine pasta.
Tender veal, Marsala wine sauce, mushrooms, served with roasted potatoes.
Breaded eggplant, marinara sauce, melted mozzarella, served with spaghetti marinara.
Creamy Alfredo sauce, fettuccine pasta, Parmesan cheese, optional grilled chicken.
Braised veal shanks, rich tomato broth, gremolata, served with risotto.
Tuscan red wine, robust, cherry notes, pairs well with pasta.
Piedmontese red, bold, complex, hints of tar, best with meats.
Veneto red, intense, dried fruit, perfect with rich dishes.
Tuscany's red, elegant, aged, ideal with grilled meats.
Northern white, crisp, citrus, excellent with seafood or salads.
Coastal white, fresh, floral, pairs beautifully with seafood pasta.
Venetian white, crisp, almond, superb with light Italian fare.
Sparkling, fruity, versatile, great as an aperitif or with desserts.
