Our Italian Menus

The traditional Italian recipies
  • Pizzoccheri della Valtellina (wholegrain pasta with potatoes and cheese)
  • Fettuccine con calamaretti e pesto di basilico (fettuccine with baby squid and basil pesto)
  • Conchiglie con vongole e peperoni (pasta with clams and red peppers)
  • Bucatini alla Luciana (bucatini with octopus cooked in tomato sauce)
  • Spaghetti alla eoliana (spaghetti Aeolian style with capers and cherry tomatoes)
  • Tagliatelle zucchini e gamberi (tagliatelle with zucchini and shrimps)
  • Orzo ai sapori mediterranei (barley with a Mediterranean twist)
  • Gramigna alla salsiccia (small curly pasta with sausages)
  • Tagliatelle al ragu


  • Crostini di fegato alla toscana (bruschetta with chicken liver Tuscan style)


  • La pasta fresca (fresh home made pasta)
  • La pizza (does this need translation?!)
  • Lasagne al forno (oven cooked pasta in layers with meat and cheese)
  • Ravioli di magro di Romagna (fresh pasta filled with ricotta and taleggio cheese)


  • Fegato alla veneta (liver with butter and onions in polenta)
  • Stinco di maialino al latte e salvia (slow cooked pork with milk and sage)
  • Bagna cauda Piemontese (hot sauce of anchovies and garlic with vegetables)
  • Ossobuco alla Milanese con risotto giallo (ossobuco with saffron rice)
  • Scaloppine al limone (lemon veal scaloppini)
  • Spezzatino piccante (spicy goulash with potatoes)
  • Agnello all’abruzzese (slowly cooked lamb with a sauce of cheese and eggs)
  • Pollo alla cacciatora (slowly cooked chicken with mixed vegetables)


  • Calamari ripieni al marsala (stuffed calamari with marsala wine)
  • Orata in crosta di sale (sea bass in a salt crust)
  • Sogliole alla mugnaia (soles with almonds and lemon)
  • Zuppetta di pesce anconetata (fish stew in a special tomato sauce)
  • Baccala’ alla vicentina con polenta (mashed cod Vicenza style with cream and polenta)
  • Ali di razza ai capperi di salina (Ray wings with capers from Salina)


  • Involtini di peperoni ammollicati (rolls of filled peppers cooked in the oven)
  • Fricco con patate e funghi (roasted Asiago cheese with potatoes and mushrooms)
  • Frittata di biete alla Genovese (omelette of green leaves Genova style)
  • Minestrone ligure con pesto (Liguria style mixed vegetable soup with pesto)
  • Sfoglia di zucchini e funghi al mascarpone (zucchini and mushrooms tart with mascarpone)


  • Torta soffice al cioccolato e pere (soft cake with chocolate and pears)
  • Sacher torte (chocolate cake with apricot jam)
  • Crème brule’
  • Frittata dolce di mele trentine (sweet omelette with apples)
  • Mousse al cioccolato (chocolate mousse)
  • Cantuccini toscani (almond and anise biscuits Tuscan style)
  • Crostata alla crema e frutta (short pastry with custard and fruit)
  • Tartufi al cioccolato (chocolate truffles)