Gennaro

Kale salad with currants, pine nuts, balsamic and ricotta salata.

Shredded brussel sprouts with pecorino, hazelnut, bottarga and radish.

Curly endive with pear, pecorino, walnuts and truffle oil.

Warm potato and portobello tart with goat cheese.

Raw, thinly sliced beef with arugula, shaved grana padano and truffle oil.

Tuscan bread salad with tomatoes, mozzarella di bufala, peppers, olives and cucumbers.

Baked mushrooms with tomatoes and truffle oil over creamy polenta.

Gorgonzola on polenta with grilled portobello and prosciutto di parma.

Tuscan cannellini bean soup with fresh pasta.

Sea bass crudo with sunflower seeds lemon vinaigrette.

Skewered swordfish stuffed with provolone, pine nuts and fresh bread crumbs over arugula.

Dried salted codfish cakes with caper aioli and lentil salad.

Grilled calamari with sicilian cous cous.

Grilled octopus with potatoes, carrots, black olives and garbanzo beans.

Grilled shrimp salad with corn, avocado, artichoke and roasted peppers.

Grilled vegetables with smoked mozzarella.

Mixed organic field greens with champagne vinaigrette.

Sauteed with garlic and oil.

Sauteed with garlic and oil.

With garlic and rosemary.

Creamy polenta.

With garlic and parmigiano.

With spicy tomato sauce.

With eggplant, tomato sauce and oven dried ricotta.

Handmade potato dumplings with tomato, cream and basil.

Fresh pasta with basil, garlic, olive oil and cherry tomatoes.

Handmade veal ravioli in tomato cream sauce with pancetta and porcini.

Artisanal fusilli pasta with pork ragu.

With broccoli and melted provolone.

Fresh filled with spinach and ricotta in a butter and sage sauce.

With diced swordfish, eggplant, garlic and olive oil.

With sicilian caciocavallo and black pepper.

With sardines, pine nuts, raisins, saffron and wild fennel.

Grilled italian sweet sausage with broccoli rabe and polenta.

Mussels in tomato saffron broth with sicilain cous cous, raisins and pine nuts.

Chicken cutlet with prosciutto, sage and black pepper.

Oven raosted pork chop with caramelized onions, rabe and polenta.

Braised organic chicken with almonds, currants, capers and arugula salad.

Lightly broiled sliced beef on asparagus with truffle oil, butter and melted parmigiano.

Lemon roasted cornish game hen with black olive, sun dried tomato mince.

Grilled chicken breast stuffed with provolone and zucchini.

Grilled salmon with honey mustard sauce.

Slowly braised lamb shank in red wine over israeli cous cous.

Sea bream with mussels, tomatoes, potatoes, asparagus and pesto.

Grilled sirloin steak with roasted potatoes, broccoli rabe and polenta.

Layers of espresso ladyfinger and mascarpone with dark chocolate.

Flourless chocolate torte with whipped cream.

Custard with brittle caramel crust.

Warm puff pastry pear tart with vanilla gelato.

Semi frozen parfait custard covered with dark milk chocolate.

Ricotta filled pastry with pistachio and candied orange peel.

Fresh mixed berries with balsamic and vanilla gelato.

Almond cookies.

3 regional cheeses.