Spaghetti tossed with bolognese sauce and stuffed into Bella's bread. Topped with mozzarella and baked.

Bella's meatballs, bruschetta sauce and mozzarella cheese on Bella's bread.

Gardein Chick'n Scallopini sauteed and topped with Daiya vegan cheese, basil-tomato sauce, sauteed spinach and fresh red onion. Served with steamed broccoli.

Chicken breast breaded in Romano and panko bread crumbs. Topped with provolone and artichoke lemon basil butter.

A folded pocket of pizza dough stuffed with ham, salami, pepperoni, mozzarella, tomato and green peppers.

Chicken breast topped with provolone, lettuce, tomato and onion. Served with a spicy honey mustard sauce.

Your choice of chicken breast or Gardein Chick'n Scallopini (vegan) with herbed goat cheese and roasted red peppers.

Gardein Chick'n Scallopini sauteed and topped with Daiya vegan cheese, lettuce, tomato and onion. Served with steamed broccoli.

Sauteed chicken breast topped with mozzarella, basil-tomato sauce and fresh grated parmesan.

Shrimp sauteed with garlic, scallions, crushed red pepper and tomatoes; reduced in a dry vermouth and shrimp stock sauce served with buttery croutons for dipping.

Fresh mozzarella, fresh basil leaves and vine-ripened beefsteak tomatoes with a drizzle of pesto.

Creamy risotto, porcini mushroom, prosciutto and peas formed into balls and filled with mozzarella, then lightly breaded and deep fried served with reduced bruschetta sauce for dipping.

Baked goat cheese in reduced bruschetta sauce; served with wedges of toasted garlic bread for dipping.

Sausage, onions, mushrooms and mozzarella.

Mozzarella, parmesan and basil.

Pesto, mozzarella, ricotta and Romano.

Pepperoni, onions, mushrooms and mozzarella.

Creamy lobster bisque with flavors of saffron, tarragon and thyme.

A creamy asparagus soup without the cream made with house made vegetable stock and topped with mascarpone cheese.

Classic Italian pasta and bean soup with bacon, onion, ham, celery, garlic and tomato.

Prosciutto, mushrooms and artichoke hearts in aglio e olio.

Spinach, mushrooms, fresh tomato, garlic and goat cheese.

Grouper reddened with hot spices and "blackened" in a very hot pan; sauteed with scallions and mushrooms, then reduced in a creamy basil-tomato sauce with fresh tomato and tossed with fettuccine.

Ham, bacon, egg, cream and parmesan cheese.

Chunks of chicken breast reddened with hot spices and "blackened" in a very hot pan; sautéed with scallions and mushrooms, then reduced in a creamy basil-tomato sauce with fresh tomato and tossed with fettuccine.

Chicken, bacon, garlic, onions, olives, basil-tomato sauce and red wine.

Broccoli, onions, peas, fresh tomato and olives in aglio e olio.

Made traditionally with a dressing of only the finest ingredients: olive oil, garlic, worcestershire, mustard, lemon juice, egg and finely ground anchovy paste; tossed with shredded parmesan, croutons and hand torn romaine.

Romaine topped with julienne carrot, shredded red cabbage, ripe tomato wedges and zucchini slices. Choice of vinaigrette, low cal ranch, blue cheese, balsamic vinaigrette or honey mustard dressing.

Romaine tossed with shredded red cabbage, hearts of palm, artichoke hearts, pimiento and parmesan, dressed in a creamy vinaigrette.

A Tampa favorite. Finely chopped chicken breast, crumbled bacon, diced tomatoes, sun dried tomatoes, shredded red cabbage, gorgonzola, ditali pasta and romaine all tossed in a dijon vinaigrette.

Mixed field greens tossed with fresh strawberries, toasted almonds, fontina and asiago cheeses in a sweet and sour sesame dressing.

Classic pesto of pureed fresh basil, parsley, garlic, olive oil, parmesan, Romano and pine nuts.

A bit heavier than basil tomato, with diced plum tomatoes, garlic, onions, parsley and basil.

Olive oil, butter and garlic tossed with fresh parsley.

A rich sauce of ground beef, onions, celery, carrots and garlic simmered for 5 hours with white wine, milk and ground plum tomatoes.

Plum tomatoes, garlic, olive oil, parsley and basil. Fresh and simple.

An intensely flavored puree of roasted plum tomatoes, herbs and heavy cream.

Thick and rich, with heavy cream, garlic, parmesan and Romano cheeses and a dash of nutmeg.

Two gardein chick'n scallopini sauteed and topped with daiya vegan cheese and basil tomato sauce.

Beyond meat hot Italian sausage, onion, mushrooms and spinach with daiya.

An all vegan version of our delicious salciccia al forno. Beyond meat hot Italian sausage, mushrooms, vegan creamand basil-tomato sauce. Tossed with penne and baked with daiya mozzarella.

Two gardein chick'n scallopini sauteed with mushrooms, leeks, spinach, white wine and red onion. Served over penne with a drizzle of extra virgin olive oil.

Porcini, portobello and button mushroom mix with asiago and mozzarella.

Bella's hand made meatballs, onion and sweet peppers with mozzarella.

Mozzarella, parmesan and tomato sauce with fresh basil the closest thing to an "American" pizza.

Pepperoni, onion and mushrooms with mozzarella.

Braised duck breast, caramelized onion, prosciutto, fontina with fresh rosemary and thyme.

Rich and flavorful, with pesto, ricotta, Romano and mozzarella. A great appetizer for a small group, or a meal in itself.

Italians would call this a "crazy crazy" pizza! Too many ingredients! But we Americans love it. Pepperoni, sausage, pepperoncini, onion and mushrooms topped with mozzarella.

Italian sausage, onion and mushrooms with mozzarella.

With mozzarella and pizza sauce plus any 3 of the following.

With mozzarella and pizza sauce plus any 3 of the following.

Shrimp and scallops sauteed with roasted mushrooms and leeks in roasted-tomato cream sauce. Tossed with bowtie pasta.

A colorful south Tampa favorite. Spaghetti tossed in a creamy basil tomato sauce with fresh tomato, bacon, garlic, onions, basil, parsley and green peas.

Pasta 'purses' filled with pear, robiola, ricotta and parmesan cheeses. Served in a creamy saffron sauce with peas.

Chunks of chicken breast in a sauce of roasted garlic, heavy cream, sun-dried tomatoes and fresh sage. Served over starburst pasta with a garnish of reduced balsamic vinegar and a fresh sage leaf.

Braised duck breast with a porcini mushroom blend, sauteed spinach and prosciutto; tossed with fettuccine and finished with parmesan shards.

Layers of freshly made sheet pasta, grilled chicken, spinach, portobello, porcini and button mushrooms, mozzarella, ricotta and asiago cheeses. Served with roasted tomato cream sauce.

An all American favorite. A flavorful mixture of ground beef, prosciutto, soppressata (a lean pork salami), Romano cheese, garlic and herbs; served over spaghetti with reduced bruschetta sauce. Garnished with parmesan and parsley.

Spinach pasta filled with spinach, ricotta and swiss cheese; tossed in your choice of sauce.

Crispy prosciutto sauteed with peas, button, porcini and portobello mushrooms and a hint of nutmeg; tossed in creamy basil tomato sauce with cheese filled tortellini.

Italian sausage tossed with penne pasta, mushrooms and ricotta in a creamy tomato sauce topped with mozzarella and baked.

Original recipe of half-moon pasta filled with asparagus, ham, fontina, ricotta and sun dried tomatoes. Served in roasted-tomato cream sauce.

4-cheese lasagne of ricotta, mozzarella, fontina and parmesan. Topped with your choice of basil tomato or bolognese sauce.

Chunks of chicken breast reddened with hot spices and "blackened" in a very hot pan sauteed with scallions and mushrooms, then reduced in a creamy basil tomato sauce with fresh tomato and tossed with fettuccine.

Two Gardein Chick'n Scallopini sauteed with mushrooms, leeks, spinach, white wine and red onion. Served over penne with a drizzle of extra virgin olive oil. (You can order it non-vegan too!)

Two Gardein Chick'n Scallopini sauteed and topped with Daiya vegan cheese and basil-tomato sauce.

An all-vegan version of our delicious Salciccia al Forno. Beyond Meat Hot Italian Sausage, mushrooms, vegan cream and basil-tomato sauce. Tossed with penne and baked with Daiya mozzarella.

Beyond Meat Hot Italian Sausage, onion, mushrooms and spinach with Daiya.

Veal scallopini sauteed in a creamy marsala and mushroom sauce.

Sauteed in a lemon, caper and white wine butter sauce.

Two sauteed chicken breasts in a creamy marsala and mushroom sauce.

Veal scallopini sauteed in a lemon, caper and white-wine butter sauce.

Two chicken breasts breaded in Romano cheese and sauteed golden brown with fresh eggplant and mozzarella. Served in light basil tomato cream sauce with bits of prosciutto.

Two chicken breasts breaded in Romano cheese and sauteed golden brown. Topped with mozzarella cheese and crispy prosciutto and served in a creamy marsala mushroom sauce on a bed of sauteed spinach.

Two chicken breasts breaded in Romano cheese and sauteed golden brown. Topped with lemon basil butter and artichoke.

Veal scallopini breaded in Romano cheese and sauteed golden brown, topped with mozzarella cheese and crispy prosciutto in a creamy marsala mushroom sauce. Served on a bed of sauteed spinach.

Veal scallopini sauteed and topped with basil-tomato sauce, mozzarella and parmesan cheeses.

Two chicken breasts sauteed in a lemon, caper and white wine butter sauce.

Fresh grouper lightly floured and sauteed in a sauce of basil tomato, red wine, onions, garlic, capers, black olives and crushed red pepper.

Two chicken breasts sauteed and topped with basil-tomato sauce, mozzarella and parmesan cheeses.

Maple-amaretto glazed salmon baked on a cedar plank in the oak-fired oven.

Classic pesto of pureed fresh basil, parsley, garlic, olive oil, parmesan, Romano and pine nuts.

Plum tomatoes, garlic, olive oil, parsley and basil. Fresh and simple.

An intensely flavored puree of roasted plum tomatoes, herbs and heavy cream.

A bit heavier than basil tomato, with diced plum tomatoes, garlic, onions, parsley and basil.

A rich sauce of ground beef, onions, celery, carrots and garlic simmered for 5 hours with white wine, milk and ground plum tomatoes.

Olive oil, butter and garlic tossed with fresh parsley.

A rich sauce of ground beef, onions, celery, carrots and garlic simmered for five hours with white wine, milk and ground plum tomatoes.

Pick me up the classic Italian dessert with layers of lady fingers, zabaglione (marsala flavored custard), espresso whipped cream and mascarpone (sweet, buttery cheese) topped with whipped cream and warm chocolate sauce.

An all-American favorite. A flavorful mixture of ground beef, prosciutto, soppressata (a lean pork salami), Romano cheese, garlic and herbs. Served over spaghetti with reduced bruschetta sauce and garnished with parmesan and parsley.

4-cheese lasagne of ricotta, mozzarella, fontina and parmesan. Topped with your choice of basil-tomato or bolognese sauce.

Original recipe of half-moon pasta filled with asparagus, ham, fontina, ricotta and sun-dried tomatoes. Served in roasted-tomato cream sauce.

Pasta 'purses' filled with pear, robiola, ricotta and parmesan cheeses. Served in a creamy saffron sauce with peas.

Shrimp and scallops sauteed with roasted mushrooms and leeks in roasted-tomato cream sauce. Tossed with bowtie pasta.

Crispy prosciutto sauteed with peas, button, porcini and portobello mushrooms and a hint of nutmeg; tossed in creamy basil-tomato sauce with cheese-filled tortellini.

Spinach pasta filled with spinach, ricotta and Swiss cheese; tossed in your choice of sauce.

Italian sausage tossed with penne pasta, mushrooms and ricotta in a creamy tomato sauce; topped with mozzarella and baked.

Chunks of chicken breast reddened with hot spices and "blackened" in a very hot pan; sauteed with scallions and mushrooms, then reduced in a creamy basil-tomato sauce with fresh tomato and tossed with fettuccine.

A colorful South Tampa favorite. Spaghetti tossed in a creamy basil-tomato sauce with fresh tomato, bacon, garlic, onions, basil, parsley and green peas.

Chunks of chicken breast in a sauce of roasted garlic, heavy cream, sun-dried tomatoes and fresh sage. Served over starburst pasta with a garnish of reduced balsamic vinegar and a fresh sage leaf.

Braised duck breast with a porcini mushroom blend, sauteed spinach and prosciutto; tossed with fettuccine and finished with parmesan shards.

Layers of freshly made sheet pasta, grilled chicken, spinach, portobello, porcini and button mushrooms, mozzarella, ricotta and asiago cheeses. Served with roasted-tomato cream sauce.

Thick and rich, with heavy cream, garlic, parmesan and Romano cheeses and a dash of nutmeg.

Classic pesto of pureed fresh basil, parsley, garlic, olive oil, parmesan, Romano and pine nuts.

Olive oil, butter and garlic tossed with fresh parsley.

An intensely flavored puree of roasted plum tomatoes, herbs and heavy cream.

Plum tomatoes, garlic, olive oil, parsley and basil. Fresh and simple.

A bit heavier than basil tomato, with diced plum tomatoes, garlic, onions, parsley and basil.

A rich sauce of ground beef, onions, celery, carrots and garlic; simmered for five hours with white wine, milk and ground plum tomatoes.