Tasty Ciabatta bread with tomato sauce, garlic and mozzarella with salad and cherry tomatoes.
Toasted Ciabatta bread with tomato sauce, mushroom with bacon, oven cooked onions and peppers, parsley, capers, garlic and basil, oregano and parmesan cheese, served with cherry tomatoes.
From Parma in Emilia comes this dish of mushrooms cooked with rosemary, garlic and bacon, topped with parmesan and mozzarella cheese and browned under the grill.
From Bologna comes this dish of potatoes with bechamel sauce, bolognaise ragu, topped with parmesan and mozzarella cheese and browned under the grill
A classic rustic dish from Bologna, italian sausage cooked in the oven with onions and tomatoes topped with cheese and passed under the grill
Bite-size pieces of chicken breast tossed in the pan with sage and parma ham in creamy sauce.
Classic recipe from Parma in Emilia where souffle of Parmesancheese is cooked in the ovenand served on a bed of creamy spinach.
bite-size pieces of fillet of beef in a delicious slightly spicy creamy sauce.
A classical Italian antipasto, meatballs in a tasty Pizzaiola sauce of tomatoes, oregano and grated Parmesan.
A traditional dish now common to all Italian regions, short drum wheat pasta with Italian seasoned spicy bacon in a tasty tomato and garlic sauce with Italuian chillies
Famous dish from Bologna in Emilia Romagna, the house of Italian cooking, fresh egg pasta in a Bolognese sauce, because it is made by a chef from Bologna its his mothers recipe.
Short drum wheat pasta with pieces of chicken and bacon tossed in a light but tasty sauce of semi dried tomatoes
Big fresh egg pasta filled with mushrooms in a delicious sauce of cep and button mushrooms with Italian seasoned bacon
Big fresh egg pasta filled with truffle in a suggulent and creamy sauce of cheese, Italian smoky bacon and oil
The fresh egg pasta resembles, but is not square not round, the sauce is the famous pesto from Genova - of pine kernals, garlic, parmesan, pecorino and olive oil.
The rice is cooked slowly on a bed of onions and cep mushrooms over a low flame, adding broth and is reduced Parmesan cheese adds the final touch
Fresh egg pasta filled with Parma ham in a cream cheese sauce with Italian bacon
A fresh pasta traditionally from Puglina in southern Italy and served in a sauce that is renowned in Bari - Italian seasoned bacon, brocolli, garlic and a touch of chilli.
Drum wheat pasta with Italian seasoned smoky bacon in a creamy egg sauce with Parmesan cheese with black pepper
Thinly sliced mozzarella chesse with rocket salad and parmesan shavings with cherry tomatoes, olives, artichokes and oven cooked peppers and onions.
Typical Italian mixture of cold meats, cheese and pickles
A fresh dish from naples - slices of tomatoes alternated with thick slices of mozzarella cheese in a tasty dressing
Slices of Melon served with slices of Parma ham
Slices of Parma ham topped with rocket salad and Parmesan shavings in a tasty dressing
Rolled slices of parma ham stuffed with mascarpone flavoured with Pesto and slices of melon with small mixed salad topped with paresan shavings.
From Taramto in Puglis this recipe of mussels cooked with wine and served in a delicious tomato sauce with herbs
Splendid and delicate recipe with the prawns cooked in white wine, flavoured with garlic and parsley and a touch of cream.
Fried prawns from Romagna are dipped in a light homemade batter and served with a herb cream cheese
Creative recipe with crab claws cooked with white wine, garlic and parsley in a cream sauce, spinkled with parmesan cheese and browned under the grill
Prawns and crab claws with mushrooms in a spicy tomato sauce.
A starter from Abruzzi with prawns, mussels, crab claws and squid in a tomato sauce enriched with mushrooms, parma ham, olives and almonds.
Broccoli, potatoes, spinach, cauliflower and carrots cooked in tasty garlic butter, topped with Parmesan and Mozzarella cheese and browned under the grill
Slices of potatoes sauteed in a tomato sauce with onions and peppers, topped with parmesan and mozzarella cheese browned under the grill
Drum wheat pasta in a delicious tomato sauce with garlic and herbs
Drum wheat pasta in an appetizing sauce of mushrooms, onions, tomatoes, peppers and parmesan cheese.
Mushrooms flavoured withgarlic and parsley in a cream and bechamel sauce, topped with parmesan and mozzarella cheese and browned under the grill
A slice of ciabatta bread topped with onions, peppers, semi sun-dried tomatoes, olives, mozzarella nd emmenthal chhese, ketchup and mayonnaise, grilled and served with a mixed salad.
Fresh pasta dish with beef, tomato, herbs, eggs, onions and mozzarella cheese
Drum wheat pasta with a rich mixture of vegetables and tasty tomato sauce with garlic and herbs
Drum wheat spagetti in a wonderfuly tasty sauce of olive oil, parsley and garlic with prawns, mussels, squid and crab claws. A dish that has been adopted all around Italy for its simplicity which lets out the full flavour of the fish.
A speciality from the Amalfi coast, homemade pasta with prawns, crab claws and mushrooms in a creamy semi sun dried tomato sauce
Traditional yet excellent fish recipe - Drum wheat pasta ina tasty tomato and garlic sauce with prawns, cod, squid and mussels
This fillet steak is flambeed with Brandy and cooked in a classic spicy tomato sauce from Southern Italy
Originally a French recipe but it has been adopted into the Italian cuisine since the French occupied the Vald'Aosta region in the North of Italy. Fillet steak flambeed in Brandy and cooked with Port, green peppercorns from Madagascar and reduced with a d
From the refined Tuscan cuisine this fillet steak is cooked in an elaborate sauce of Italian seasoned smoky bacon, ham, onions and pine kernals in a light creamy sauce.
Wonderful recipe with the fillet steak flambeed with brandy and cooked in a sauce of tomato and mustard with muchrooms and a drop of cream
A classical and tradional method of cooking lamb in the south of Italy, Leg of Lamb diced and cooked with garlic, onions, peppers and sausage meat in a tasty tomato sauce
A favourite of our chef Roberto, the slices of veal are flavoured with sage, topped with ham and mozzarella cheese and covered to let the cheese melt and become part of the deliciously rich creamy sauce
The rich gastronomic traditions of Abruzzo can be found in this dish where the slices of veal are cooked in a rich and tasty tomato sauce of mushrooms, onions and peppers with Parma ham, olives and almonds.
Based on a recipe from southern Italy the chicken fillet are sauted in the pan with Italian bacon, brocolli and garlic and rendered more delicate with a drop of cream
This is a splendid dish from the Piedmont region of Northern Italy, has all the influences of Southern France. Chicken Fillet both tasty and delicate in a sauce of mushrooms, onions and peppers with semi dried tomatoes.
From the Emilia - Romagna region of Northern/Central Italy the chicken fillet is cooked in a tasty tomato sauce with herbs and carrots, topped then with cheese and browned under the grill.
Prawns , slices of monkfish, slices of squid are fried in a light batter. The secret according to Pellegrino Artusi is to protect the delicate meat of the fish with the batter while it fries, taking care not to take from its delicious flavour.
Traditional Italian way of cooking fish, Prawns with a hint of garlic and parsley are flambeed with Brandy, cooked in a white wine, topped with a spinkle of Parmesan and passed under the grill.
Method of cooking fish taken from Pelligrino Artuse the internationally famous chef from Romagna the prawns are protected by a light batter to keep their delicate flavour intact frying. Served with some tomato sauce and some special mayonnaise.
This Mediterranean style recipe originates from the area of Monte Conero in the Marche region. Prawns flambeed in Brandy, cooked in white wine and in a slightly spicy tomato sauce.
From a technique much used in the Ligure region, the pieces of Monkfish are wrapped in Bacon to keep them tender. Cooked in white wine and then in a tasty sauce of tomatoes and peppers and browned under the grill.
The red snapper is cooked in the oven on a bed of mushrooms, onions and tomatoes in a delicate but tasty creamy sauce.
From Martina Franca in Puglia this tasty dish of monkfish, cod and swordfish cooked ina sauce of tomatoes, peppers, capers, olives and potatoes.
A mixed dish that lets you taste different types of ways of cooking it grilled swordfish and red snapper, cod dipped in flour and pan-fried and crab claws and mussels in a light white wine
Romangana and Adriatic coast are unbeatable in the marinating and grilling of fish. A slice of monkfish, of cod, of red snapper and of swordfish with a prawn skewer cooked on the grill and with some roasted red pepper, onion and tomatoes.
Swordfish aboumds around the coast of Sicily and the Sicilians are cooking it. Sauteed in the pan with potatoes in tomato sauce pine kernels, almonds and olives.
Spinach tossed in a pan with parmesan cheese and a touch of cream
Potatoes with garlic and bacon in a creamy sauce
Broccoli with garlic, olive oil, and italian hot chilli pepper
A seasonal mixed salad tossed in a Italian dressing
Potatoes cooked with onions in tomato sauce
Selection of boiled vegetables
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