Scalini Fedeli

piemonte

emilia romagna

campagna

sicilia

friuli, venezia

toscana

dolce

served with ricotta-vanilla gelato

filled with hazelnut gelato

made with ricotta cheese and served with four sauces

with orange-honey sauce and caramelized fiorelle pear over hazelnut meringues

in a baked fillo crust, served with brown sugar crumble and cinnamon gelato

topped with sweet hazelnut praline over pistachio sauce and espresso zabaglione

with cappuccino gelato and caramelized orange peel

with chocolate mousse, fresh cream and warm raspberries with vanilla ice cream

our selection of cheeses served with mustard fruit and toasted tuscan bread

pear-ricotta crostini

with marinated apple

topped with ligurian olive tapenade and provencal vegetables

with a light mustard sauce

grilled "caesar" and roasted "caprese" both dressed in an anchovy-hazelnut vinaigrette

with mushrooms and roasted sunchokes topped with fried zucchini

with prosciutto, artichokes and tropea onions finished with mint and ricotta

with maryland crabmeat in a spicy italian parsley, leek, and prosecco broth

with italian sausage and wild mushrooms in a light tomato and basil sauce

with mushrooms, black olives and minced spanish anchovy in a spicy tomato sauce

with a sage brown butter topped with amaretti and buffalo mozzarella

with escarole, sausage, cherry pepper and anchovy with caramelized pecorino romano

topped with grated goat cheese

with pancetta, onions and pepperoncini in a light tomato and basil sauce finished with mascarpone

with toasted sicilian pistachio

with bone marrow and a hint of orange

with ricotta and spinach covered with truffle butter

with pancetta, onion and pecorino romano topped with an emulsified porcini and black truffle sauce

with crispy leeks

parsley and garlic sauce with ricotta gnocchi

thyme and mushroom jus

with (verdure di campagna)

with fennel puree

"insalata di cavalo" with hazelnuts in a garlic and sage jus

with italian sausage in a rosemary and garlic sauce served over broccoli di rapa and orrichiette pasta

with a cherry pepper and port wine glaze, fennel-apple puree

with crispy shallots and sage in a white wine and veal jus

with almonds in a madeira and sherry vinegar sauce over a shallot and pear puree

in a balsamic and garlic flavored lamb sauce