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With roester bell pepper in olive oil dressing.
With anchovies and parmesan cheese.
With ripe tomato and balsamic reduction.
Served with mix olive.
With crispy bed of parmesan cheese.
Sauteed with creamy vodka sauce, asparagus tips and smoked Alaska salmon.
With pomarola tomato sauce and mozzarella. Serve with fettuccine tomato.
Serve with sauteed spinach.
Oven baked with bescamel sauce.
Serve with spicy ghost pepper marinara sauce and fresh Italian parsley.
With sauteed mushroom and three cheese sauce.
Always served al dente.
Menu for Ristorante Portovino provided by Allmenus.com
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