pasta al forno

*Manicotti – pasta sheet stuffed with ricotta cheese, covered with tomato sauce, then baked.............
Meat Lasagna – traditional with broad noodles layered with meat, cheese, tomato sauce
and spices .................................................................................................................................
*Spinach Lasagna – home-made spinach noodles rich with cheese, spinach, tomato sauce
and spices...................................................................................................................................
*Eggplant Parmesan – eggplant breaded, fried and baked with tomato sauce, parmesan and
mozzarella cheese......................................................................................................................

Pasta Today

It is estimated that Italians eat over sixty pounds of pasta per person, per year easily beating Americans, who eat about twenty pounds per person. This love of pasta in Italy far outstrips the large durum wheat production of the country; therefore Italy must import most of the wheat it uses for pasta. Today pasta is everywhere and can be found in dried (pasta secca) and fresh (pasta fresca) varieties depending on what the recipes call for. The main problem with pasta today is the use of mass production to fill a huge worldwide demand. And while pasta is made everywhere the product from Italy keeps to time-tested production methods that create a superior pasta.

Copyright: http://www.lifeinitaly.com/food/pasta-history.asp

Food on Italian tables in summer

Italian Summer food

When talking about Italy, one of the first thought that comes into people's mind is certainly food, our best export.

Lasagna, pizza and other delicious, but rather heavy foods are the best liked and requested italian dishes abroad. However,they are not what Italians would choose during the summer, when something lighter and fresher is preferable.
Many Italians spend their vacations near the sea or a lake and the summer brings an increase in fish based dishes like pasta alle vongole, grilled fish and seafood, paired with white wine.  Any seafood dish is a good summer dish.
This article will focus on non-fish based summer dishes.  Fresh ingredients and traditional produce are combined to create dishes lower in calories and easier to eat when the temperature is high.

Because of high temperatures, appetite generally decreases and something low in fat and fresh is the best choice for lunch and supper: indeed, salads and fresh fruits and vegetables triumph on Italian summer tables. Some recipes are true musts for Italians, so much so they have become part of everyday summer cooking's  inventory. Among the most famous we have pasta con pomodori crudi ( pasta salad), insalata di riso (rice salad), panzanella, friselle con pomodori, bruschetta, carpaccio di bresaola, rucola and parmigiano or macedonia (fruit salad).

Read more at: http://www.lifeinitaly.com/food/summer-dishes

M A R T I N I S

Signature Martini
Kettel One, dry vermouth, fresh
gorgonzola-stuffed olives

Bellini Martini
Absolut, fresh peach puree
and champagne

Acai of Rief Martini
Absolut acaiberry, white
cranberry juice

Italian Martini
Gin and Galliano

Victors Martini
Blue Curacao, Stoli, Lime
Juice, Lemon Slice

Tiramisu Martini
Three Olives Vanilla
Vodka, creme de cacao,
half and half

Espresso Martini
Van Gogh Espresso
Vodka, creme de cacao,
half and half

Roman Martini
Pineapple juice,
Vodka, Galliano

Italian Apple Martini
Amaretto, tequila, triple
sec, sweet and sour mix

Make Your Reservations for Graduation Today!

Carne

Veal Picatta – two veal cutlets deglazed with white wine, lemon, capers,
and fresh vegetables, tightened with whole butter with spaghetti............................................

Veal Marsala – two veal cutlets sautéed and deglazed with marsala wine, prosciutto,
and wild mushrooms, served with spaghetti and vegetables....................................................

Pollo alla Griglia – marinated chicken breast, grilled and served with fresh vegetables
and tomato basil sauce over penne pasta.................................................................................

Pollo Parmesan – chicken breast breaded in our own Italian bread crumbs, sautéed,
then baked with tomato sauce and provolone cheese with pasta............................................

Pollo Picatta – sautéed chicken breast deglazed with white wine, lemon, capers,
and fresh vegetables, tightened with whole butter with spaghetti............................................