• Head Chef, I am Italian, I love pasta
• Master of Al Dente
• Only Italy's best cheeses and local proteins
Fiordilatte mozzarella, ripe tomatoes, basil pesto, toasted pine nuts, and fresh basil layered on rosemary focaccia. A fresh, herbaceous take on the classic Caprese. Served with a mixed green salad with Castelvetrano olives, balsamic vinaigrette, and salted ricotta cheese.
Caprese alla Genovese Fiordilatte Focaccia Sandwich (fiordilatte mozzarella, tomato, basil pesto (basil, parsley, pine nuts, garlic, parmigiano reggiano cheese, pecorino romano cheese, lemon, olive oil, salt, pepper), pine nuts, basil, focaccia (wheat flour, olive oil, salt, rosemary))
Mixed Greens Salad (mixed greens, Castelvetrano olives)
Balsamic Vinaigrette (balsamic vinegar, evoo, salt, pepper)
Ricotta Salata (salted ricotta)