castelvetrano olives with garlic, rosemary, bay leaves, calabrian chilis, and other dried herbs.

warm before serving. pairs well with a creamy cheese & focaccia.

9×13”

serves 4 (large portions) or 6 (medium portions)

homemade sheets of pasta, bolognese sauce, bechamel sauce, ricotta, basil from the garden, mozzerella

dozen medium-sized meatballs in light marinara sauce.

made with a blend of beef, pork, breadcrumbs, garlic, and italian herbs.

extra sauciness, made with san marzano tomatoes, roast garlic, onion, carrots, and basil

9×13” rosemary garlic focaccia

8×8” tray of tiramisu

3 layers of ladyfingers dipped in espresso & hint of rum, zabaglione (italian pastry cream), whipped cream, & dusting of cocoa powder

aka pine nut cookies… a holiday staple on every italian table.

half dozen.

made with almond paste, eggs, sugar, brown butter and pignolis, these cookies are nutty, chewy, sweet, but not too sweet. best after dinner with shot of amaro or espresso.

only salami in it’s cheeky tricked-you appearance, this dessert is made of a rich chocolate base, flecks of broken biscotti, pistachios, almonds, hazelnuts, orange zest, and a hint of grand marnier, then powdered and wrapped in butcher’s twine like a salami. slice into rounds!

(great for a hostess gift!)