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Individual Servings

The ULTIMATE Italian dessert!

Espresso-soaked homemade ladyfingers layered with mascarpone cream and cocoa.

Made with imported mascarpone, local eggs and Italian espresso.

FUN FACT: In Italy Tiramisú is considered a "Dolce al Cucchiaio", meaning, just grab your spoon and dig in!

Fresh made focaccia, great for sandwiches or just like that. Serves 6-8.

Hand shaped semolina pasta, perfect for cream sauces or hearty sauces with mushrooms, ham, sausage or beef. The rough hand shaped texture ensures the sauce sticks to the pasta for a fulfilling and delicious meal.

Spinach Ricotta Ravioli are a classic Italian dish that your whole family will love!

These delicate ravioli are filled with rich, creamy ricotta, spinach, and savory Parmigiano Reggiano cheese.

SERVING SUGGESTION: Once cooked, to finish, my homemade ravioli I suggest you tossed them in a simple butter sauce and extra cheese to serve.

CROSTATA a classic Italian dessert.

At its heart, a crostata features a crisp, buttery crust—often referred to as pasta frolla—that forms the base of this freeform pie. The crust boasts a tender texture and a subtly sweet flavor, making it perfect for a wide variety of fillings. Traditional options include jams, fresh fruits with cream.

Apricot or cherry jam remains a classic favorite in my household. Their sweetness contrasting beautifully with the flaky, golden crust.

SERVING: this is a 4. Serving

Tagliatelle pasta is a treasured pasta of Bologna and the Emilia-Romagna region of Italy. Simply made with egg and 00 flour, Tagliatelle is a long, flat ribbon-like pasta.

Traditionally, Tagliatelle pasta is formed by rolling out sheets of pasta dough and then cutting this dough by-hand into long, thin noodles. This where it gets its name, from the Italian word tagliare, meaning “to cut.”

SERVING SUGGESTIONS: With a hearty Bolognese or Ragu, or a lighter option is with butter sage and lemon zest, or simply with butter and fresh parmesan cheese for the little ones.