(Serves 4-6 people) try a sample of viggiano's favorite 4 appetizers: calamari, stuffed cheese wedges, sausage-stuffed mushrooms and tomato and mozzarella.
A generous portion of tender, young calamari lightly fried and tossed with lemon, roma tomatoes, extra virgin olive oil and basil.
Mushroom caps filled with a savory sausage stuffing, topped with reggiano parmesan cheese and baked.
Provolone cheese sandwiched around prosciutto, breaded and fried accompanied by marinara sauce for dipping.
Portabella mushrooms marinated with balsamic vinegar and garlic, grilled, sliced and garnished with julienne roasted peppers.
Little neck clams sauteed with garlic butter and chardonnay wine sauce.
Fresh mussels steamed with red wine, served in a garlic butter marinara sauce.
Roasted peppers marinated in garlic and olive oil, served with aged provolone, home-made mozzarella and kalamata olives.
Jumbo lump crab meat seasoned and baked on a portabella mushroom and topped with roasted red pepper mayo.
An Italian classic of home-made chicken broth colored with escarole and accompanied by tiny meatballs.
Baby greens tossed with balsamic vinaigrette topped with dried cranberries, diced tomatoes, toasted pine nuts and Gorgonzola cheese.
Crisp romaine lettuce tossed with the viggiano family's own dressing and reggiano parmesan cheese topped with frizzled prosciutto and parmesan garlic focaccia croutons.
Portobello and button mushrooms mascarpone cheese, sauteed in marsala wine, stuffed in pasta sheets and baked with parmesan cream sauce.
Italian bacon, onion and peas sauteed and tossed with capellini pasta in a pancetta cream sauce.
Rigatoni pasta tossed with onions, peppers, chicken, sweet and veal sausages sauteed with marinara sauceand finished with fresh mozzarella cheese.
Radiatore pasta in a fresh rosa sauce sauteed with chicken.
Rigatoni pasta sauteed with mussels in a garlic butter wine marinara sauce.
Penne pasta sauteed with julienne prosciutto, fresh spinach and sun-dried tomatoes, in garlic butter sauce.
Penne pasta sauteed with fresh roasted eggplant, zucchini, carrots, tomatoes, onionsand asparagus in a light marinara sauce.
Penne pasta sauteed with shrimp and roasted peppers in garlic butter sauce.
An old home-made tradition. Spaghetti with Italian-style meatballs* in marinara sauce. Truly satisfying!
Gnocchi tossed with ricotta cheese, marinara sauce and served with baby meatballs.
Always a favorite, ravioli in our home-made marinara sauce served with Italian style meatballs.
Fettuccini pasta sauteed with shrimp and salmon in a creamy vodka rose sauce.
Sauteed with asparagus, broccoli, red pepper and peas with chicken in a creamy alfredo sauce.
This recipe is a Viggiano family favorite and is often served for special occasions. A tasty marinara sauce, layers of pasta, Italian cheeses, ground meatballs and sweet and veal sausages. Delizioso!
Fresh eggplant seasoned, breaded, fried and topped with our original marinara sauce and Italian cheese.
Boneless skinless chicken breast sauteed in a wild mushroom marsala wine demi-glace.
Breaded chicken breast sauteed and topped with our original marinara sauce and Italian cheeses.
Boneless chicken breast sauteed with chardonnay wine, onions, peppers and mushrooms in marinara sauce.
Tender medallions of veal seasonaland sauteed. Topped with our original marinara sauce and Italian cheeses.
Tender medallions of veal seasonal, floured and sauteed with roma tomatoes, kalamata olives, artichoke heart and capers, in chardonnay lemon pesto sauce.
Tender medallions of veal seasonedand sauteed with shrimp and roasted peppers in a pomodoro sauce.
Fresh salmon cooked over open coals and complimented with a lemon dill sauce.
Boneless chicken breast sauteed in a lemon-caper, chardonnay wine sauce.
Fresh asparagus spears sauteed with lemon butter.
Fresh broccoli rabe sauteed with garlic and olive oil.
Sauteed in garlic and olive oil.
Fresh zucchini sauteed in garlic and olive oil with roma tomatoes.
Fresh yukon gold potatoes boiled and mixed with butter, milk and seasonings.
Capellini, spaghetti, fettuccini, rigatoni, penne rigata and radiatore.
Fresh Italian bread litely seasoned with garlic butter, fresh parsley, and paprika wrapped in foil and baked.