Polpette is a word denoting Italian meatballs.
Although some might think that polpette are served with pasta, that is mostly an American thing, Italian polpette are typically consumed on their own as a snack, appetizer, or finger food that is especially beloved by children of all ages.
Pizza Fritta is a Naples specialty enjoying a cult status amongst the locals. It is made by sealing the toppings between two layers of pizza dough and frying it in hot oil until it becomes golden and crispy.
Try and enjoy our two versions: Pizza Fritta con Pelati Conditi e Bufala and Pizza Fritta con Mortadella al Tartufo
Aubergine Caponata is a typical Sicilian vegetable dish whose origins date back to the early 18th century.
Caponata is typically kept for a couple of days after cooking, allowing time for the flavors to deepen, after which it is most often served as a cold antipasto.
Our version of Aubergine Caponata rests on a stracciatella cheese base, to be a wonderful embodiment of the true essence of Italian taste.
One of Venice's most traditional dishes, this delicious appetizer of marinated sardines originated among the fishermen and seafarers of La Serenissima as a way to preserve fish during their long voyages.
Our version of Sarde in Saor is made by frying sardines and then prepared them with softly cooked onions, vinegar, pine nuts, and raisins.
In Venice, this ultimate antipasto agrodolce is found on every corner.
Our Carbonara is prepared by simply tossing Rigatoni pasta with guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese.
The carbonara name is first attested in 1950, when it was described in the Italian newspaper La Stampa as a dish sought by the American officers after the Allied liberation of Rome. It was described as a "Roman dish" at a time when many Italians were eating eggs and bacon supplied by troops from the United States.