Tuesday, November 22, 2011

New Menus and a Great Gift Idea

You can have all the holiday sales on electronics and clothes--I'll take Capri, Rome, Parma, and Venice--the new line-up for Titina's cooking classes in 2012. 

Titina's classes make wonderful gifts. 

Buy a gift certificate for one or more classes and the lucky recipient gets to pick their dates and menus. 

This year, some great new dishes are featured in classes, like Salmon with Dried Mushrooms and Orange Tart, Capri Style
That means there's something for everyone, even (often) returning students like Kitchen Helper.
Cooking with Titina is an enjoyable evening out, plus a chance to learn techniques and recipes that cooks of all skill levels can take home and use again and again.  Now that's a wonderful gift!

Here's the complete line up, and for more info or to purchase on-line, go the Capri Flavors Website.  Click cooking classes and scroll down for full details.

CAPRI Menu
Limoncello

Bomboloni Capresi
Fritters Filled with prosciutto and Mozzarella

Salmone ai Funghi
Salmon with dried Mushroom

Torta all'Arancia
Orange Tart Capri Style



Roma Menu
Ravioli con Aragosta
Lobster Ravioli with "Siue'-Sciue'" Sauce

Saltinbocca alla Romana
Veal Slices with Prosciutto and Sage

Torta alla Caprese
Almonds and Chocolate Cake



PARMA Menu

Creppes al Formaggio
Cheese and Ham Filled Crepes

Parmigiana di Melenzane
Eggplant Parmisan

Zeppole di San Giuseppe
Saint Joseph Cream Puffs



VENEZIA Menu
Zuppa della Sposa
Wedding Soup

Sogliola alla Mugniaia
Sole Fish Meumiere

Nodi d'Amore
Love Knots

Tuesday, August 23, 2011

New Recipes & New Regions In Titina's Kitchen this Fall

Fall has begun in Titina's Capri Flavors kitchen with great menus for new and returning students. 

Featured are 3 of Italy's culinary capitals and Titina's home island, the lovely Capri, where she grew up in a famous family restaurant. 

From Bologna, the capital city of Emilia-Romagna, a signature lasagna, followed by a rich main dish typical of the sophisticated region:  Prosciutto and Peas with Quail.

From the seafaring capital of Genoa, classic basil pesto (called Genovese) on pasta, and Calamari with tomatoes. 

From the ancient city of Rome, food with ancient roots starting with a semolina dumpling  and ending with a cake made with dried fruits. 

And finally,  from one of the world's most beautiful islands, Capri,  a new menu featuring world-class seafood and citrus.

Students participate in the cooking and may bring or purchase wine to enjoy with the meal. 

Class sizes are very limited, (classes must fit around Titina's big Italian table), so book early. 

Full menus and dates are listed below. 

Bologna Menu
Lasagne alla Bolognese (Lasagne Bologna Style)
Piselli al Prosciutto con Quaglie (Prosciutto and Peas with Quails)
Insalata Mista (Mixed Salad)

Sorbetto al Limoncello (Sorbet with Lemoncello)

Mondays: 9/5, 10/3, 10/31, 11/28
Fridays: 9/9, 10/7, 11/14, 12/2

Genova Menu
Linguine al Pesto  (Linguine with Pesto Sauce)
Calamari alla Marinara  (Calamari “Marinara” Style)
Scarole Sautee’ (Escaroles Sautee’)
Torta della Nonna (Grand Mother Cake)

Mondays: 8/29, 9/26, 10/24, 11/21
Fridays: 9/2, 9/30, 10/28, 11/25

Roma Menu
Gnocchi di Semolina alla Romana (Semolino Gnocchi Roman Style)
Pollo Speziato al Curry (Chicken with Curry)
Cavolofiori  Sautee’ (Cauliflower Sautee’)
Crostata di Frutta Essiccata (Dry Fruits Cake)

Mondays: 8/22, 9/19, 10/17, 11/14
Fridays: 8/26,  9/23,  10/21, 11/18

CAPRI Menu
Limoncello
Gnocchi di Patate con Aragosta (Potato Gnocchi with Lobster)
Melenzane alla Parmigiana (Eggplants Parmigiana)
Orange Salad
Torta di Capri (Almond and Chocolate Cake)

Mondays: 8/15, 9/12, 10/10, 11/7
Fridays: 8/19, 9/16, 10/14, 11/11






Saturday, August 13, 2011

Simple Summer Crepes

Chef Titina makes marvelous savory crepes.  Stuffed with Italian ham and cheese and topped with white sauce, they are a rich and delicious main dish.  http://fromtitinaskitchen.blogspot.com/2009/08/prosciutto-made-simple-and-then-some.html

But sweet crepes, especially this time of year, are remarkably light and easy.  Roll them around jams, Nutella, or Chestnut Cream from the Capri Flavors retail store and top with berries.  The results are  as beautiful as they are tasty. 
 
Here's how to make 4 crepes in 10 minutes or less. 
First:  Get over your crepe fear.  They're just thin pancakes--probably one of the first things most American kids learn to cook.  You can do it, even with company hanging around the kitchen. 
  • Melt 1 Tbs of butter in a 8-9 inch nonstick skillet over medium heat.
  • While the butter melts, whisk  one egg, 1/2 cup milk, and 1/3 cup flour until smooth. 
  • Whisk melted butter into batter.  Meanwhile, return skillet to stove and increase heat to med/high. 
  • Ladle 1/4 of the batter into pan and turn to spread.  Watch the edges of your crepe.  In about a minute, they'll start to brown and curl.  Flip it and brown the other side. 
  •  Spread with Nutella or jam.  Top with berries and enjoy. 
 

 

 

 

Wednesday, July 27, 2011

Titina says Time to Pinch Back your Basil

It's high summer and Chef Titina is taking a break from her popular cooking classes until the 15th of August.  But that doesn't mean she's not cooking.  Lots of classic Italian summer dishes  are on the menu in Titina's Kitchen and many of them call for basil.

When it comes to this wonderful herb, Capri Flavors Chef Titina is a true master.  Descended from a long line of famous Capri chefs, she has always known, grown and cooked with basil. 

An easy-to-grow annual, basil completes its life cycle in a single season, growing, flowering and producing new seed before being killed by autumn frosts. 

Titina says the herb's flavor is at it's peak just before the plant flowers, so to extend the season, she regularly pinches the blossoms off.

If you're growing basil, start pinching now.  You'll enjoy the best flavor longer that way. 

Here are a  few more tips from Chef Titina for dealing with this wonderful herb: 

  •  Home grown is best.  Titina tends basil plants in pots and her small but productive garden at the Capri Flavors retail store. 
  • Basil likes warm temperatures, full sun, and lots of water.  Given those, it's really easy to grow. 
  • Wash and dry at room temperature.  Titina cuts and washes  branches several hours before she plans to use them, then wraps in kitchen towels, which are left on the counter to dry. 
  • Never refrigerate basil. 
  • Finally, basil makes wonderful pesto.  Here's a link to instructions in an earlier post http://fromtitinaskitchen.blogspot.com/2010/09/last-taste-of-summer-from-titinas.html. 
  • Or grind basil in the food processor and mix with olive oil.  Freeze it jars to preserve the taste of summer all year long. 

Friday, July 1, 2011

Summer Chillin' in Titina's Kitchen with Coffee and Ice

A summertime treat that's often served in Titina's kitchen is Caffe Granita.  Intensely flavored, but light and refreshing, this coffee Italian ice is a favorite of Titina's husband Costanzo who grew up eating it layered with whipped cream (con panna)

Granita how-tos (including a favorite coffee) are  featured in this week's e-newsletter.  Sign up on the Capri Flavors homepage. 

And for a another twist on coffee and ice, try this wonderfully refreshing Cappuccino Milkshake, courtesy of the Italian website GiallioZafferano.it.  Sign up for their newsletter and get free recipes every day-- a great way to brush up on your Italian (with the help of Google Translates)  

By the way, Titina's chillin' this summer with a month-long vacation.  Her popular cooking classes wrap-up mid July.  She returns with new menus on August 15th. 

Cappuccino Milkshake

1 cup warm milk (try low-fat organic)

2 cups of strong coffee (brewed)

3 generous Tbs sugar

2 tsp cocoa (Titina uses Elenka)

4 cups ice cubes

Dissolve sugar in warm milk.  Add cocoa, then coffee.  Pour into blender.   Add ice and blend.  Save leftovers in the freezer. 

Tuesday, May 10, 2011

Big Rewards from Titina's Small Garden

You don't need a lot of space to grow a great summer vegetable garden. 
In Capri Flavors Chef Titina's little garden--lots of flavor for her upcoming cooking classes. 


Basil, of course.  Titina will harvest and chop this classic Italian herb for bruschetta, the wonderful appetizer she uses as a starter, sometimes served with fresh peach Bellinis on the side.

And more than half the bed is rimmed with zucchini squash.  Titina will let some grow to maturity, but fried squash blossoms are an Italian delicacy.  Look for it on the menu in as the weather warms. 

Note:  The chef's husband Costanzo reports that classes are going well.  A limited number of  seats remain for the current schedule.  Check the web site or give them a call.  919-462-9255

Thursday, April 7, 2011

Discover one of the World's most Beautiful Destinations--

Check out the latest issue of Smithsonian Magazine for a stunning look at
Chef Titina's home island of Capri. http://www.smithsonianmag.com/travel/The-Lure-of-Capri.html

Great insight into this tiny rock in the Bay of Naples that has played host to Roman Emperors, Russian revolutionaries, and movie stars like Kurt Douglas and Brigitte Bardot.

And for a taste of the island, check out Titina's  Sping Capri Menu .
It features local specialties like Lobster in Red Sauce and her husband Costanzo's favorite, Pasta with Zucchine.

Each 5 course meal is prepared by students in Titna's large kitchen classroom. Then everyone eats, talks and laughs around her her big Italian table. Ask Costanzo to tell you the story of Capri- Lenin link. Fascinating. 

Here's Titina's Spring Class Schedule. For more info call 919 462-9255.

AMALFI Menu

Linguine con Calamari    Linguine with Calamari
Pollo alla Cacciatora    Chicken Cacciatora
Cavolofiore Stufato    Cauliflower Saute
Crema Caramellata   Creme Caramel

Amalfi Dates
Monday:5/16, 6/13, 7/11,
Friday: 5/20, 6/17, 7/15,

NAPOLI Menu

Spaghetti “Sciue’-Sciue’”    Spaghetti in Cherry Tomatoe Sauce
Aragosta Marinara      Lobster in red Sauce
Peperoni Saltati      Bell Peppers Saute’
Insalata di Arance      Orange Salad

Napoli Dates
Monday: 5/2 , 5/30, 6/27,
Friday: 5/6, 6/3, 7/1,

CAPRI Menu

Penne alle Zucchine    Pasta with Zucchine
Aragosta Marinara     Lobster in red Sauce
Melenzane alla Parmigiana     Eggplant Parmigiana
Torta di Capri    Almond and Chocolate Cake

Capri Dates
Monday: 4/25, 5/23, 6/20,
Friday: 4/29, 5/27, 6/24,

SORRENTO Menu

Gnocchi al Ragu'  Gnocchi in Meat Sauce
Infltini     Barciole
Crocchette di Patate  Potato Croquettes
Tiramisu
Sorrento Dates
Monday: 5/9, 6/6, 7/4,,
Friday: 5/13 6/10, 7/8,

Monday, March 7, 2011

Spring Classes in Titina's Kitchen



The new schedule is in!  April 3 til July 14, Let's Cook with Titina offers four rotating menus based on cooking class favorites:
Lobster, Calamari, Tiramisu--all the Southern Italian classics are in Titina's  Spring Class Schedule--

So dine out in Capri, Napoli, Sorrento or Almafi--without leaving the triangle.

But book early.  Titina's classes have been setting records since last fall fall.    Lots of students, lots of gift certificates and lots of feedback from happy customers who say they can't wait to book another class.

Call Capri Flavors  (919-462-9255) or sign up on line to enjoy a great night out Cooking with Titina at Capri Flavors

SORRENTO Menu
Gnocchi al Ragu’    Gnocchi in Meat Sauce
Involtini      Braciole
Crocchette di Patate     Potatoes Croquettes
Tiramisu’

Sorrento Dates
Monday: 5/9, 6/6, 7/4,,
Friday: 5/13 6/10, 7/8,

AMALFI Menu
Linguine con Calamari    Linguine with Calamari
Pollo alla Cacciatora    Chicken Cacciatora
Cavolofiore Stufato    Cauliflower Saute
Crema Caramellata   Creme Caramel

Amalfi Dates
Monday:5/16, 6/13, 7/11,
Friday: 5/20, 6/17, 7/15,

NAPOLI Menu
Spaghetti “Sciue’-Sciue’”    Spaghetti in Cherry Tomatoe Sauce
Aragosta Marinara      Lobster in red Sauce
Peperoni Saltati      Bell Peppers Saute’
Insalata di Arance      Orange Salad

Napoli Dates
Monday: 5/2 , 5/30, 6/27,
Friday: 5/6, 6/3, 7/1,

CAPRI Menu
Penne alle Zucchine    Pasta with Zucchine
Aragosta Marinara     Lobster in red Sauce
Melenzane alla Parmigiana     Eggplant Parmigiana
Torta di Capri    Almond and Chocolate Cake

Capri Dates
Monday: 4/25, 5/23, 6/20,
Friday: 4/29, 5/27, 6/24,






Saturday, February 26, 2011

Chiacchere Di Carnevale--the Napoli Way

On the menu for family and friends sometime this week you'll probably find Chiacchere, the traditional sugar-dusted fried dough made just for Carnival in Italy.   

There are many names and variations of this festive treat.  Titina and husband Costanzo prefer Napoli style.  It's what they grew up eating on Capri across the bay from the ancient city of Naples. 

Check out the great video Costanzo  found which gives instructions for Chiacchere made the Naples way.

Don't let the Italian instructions up you off.  The recipe is simple, the pictures are easy to follow.

Even if you don't plan to make Chiacchere, this is a great example of mixing and kneading a dough in the same way Capri Flavors Chef Titina makes pasta in her popular Italian cooking classes.  Take a look and learn a new technique. 

Sunday, February 13, 2011

A Favorite Ingredient--Prosciutto

When Chef Titina wants the best from Italy for her popular cooking classes, she shops the Capri Flavors retail store.  Canned tomatoes, aged cheeses and prosciutto--the famous Italian ham-- are ofter on her list. 

Titina uses two kinds of prosciutto in her kitchen:    Prosciutto de Parma, the famous uncooked, air-dried ham from Northern Italy is her choice for antipasto (like the famous Prosciutto and Melon, or Prosciutto and Figs). 
Prosciutto Cotto, a cooked version of this delicacy, is her choice for recipes. 

Here's a link to her favorite brand of Prosciutto Cotto in the Capri Flavors Internet store.  Followed by one of Titina's top cooking class side dishes--Spring Peas with Prosciutto.

http://www.capri-flavors.com/index.php?main_page=product_info&cPath=10_112&products_id=1341&zenid=ce9ff3c2059092c039e81d60d94f33eb



 Piselli al Prosciutto--Spring Peas with Prosciutto

Ingredients:

1 ½ lb (750 g) fresh or frozen peas

4 tablespoons extra virgin olive oil

1 ½ cups (12 oz/350 g) prosciutto, diced; or

pancetta

2 large cloves garlic, finely chopped; or ¼ cup

onion, chopped

1 cup (8 fl oz/250 ml) water & 1 cube beef

bouillon

3 tablespoons parsley, finely chopped

salt and freshly ground black pepper



Sauté the prosciutto in the oil in a large skillet

(frying pan) for 5 minutes. Remove from heat. Let

the oil cool, and then add the peas, garlic, parsley,

and water with the added beef bouillon. Partially

cover and simmer for about 15 minutes. Season

with salt, pepper and chopped parsley.


For more information on Titina's Italian cooking classes for all skill levels, call  919 462-9255
Here's a listing of the menus and dates:

Let's Cook with Titina--Winter 2011


CAPRI Menu

Limoncello (Lemon Liquor )

Ravioli “Sciue’-Sciue’” (Ravioli with Cherry Tomato Sauce )

Aragosta Marinara (Lobster in Red Sauce)

Torta di Capri (Almond and Chocolate Cake)

Mondays: 1/3, 1/31, 2/28, 3/28

Fridays: 1/7, 2/4, 3/4, 4/1



ALBEROBELLO Menu

Orecchiette con Rapini (Orecchiette Pasta with Broccoli Rape)

Pollo Speziato (Chicken in Apple Sauce)

Piselli al Prosciutto (Green Peas with Prosciutto)

Kodi' d' Amore (Love Knots)

Mondays: 1/10, 2/7, 3/7, 4/4

Fridays: 1/14, 2/11, 3/11, 4/8



NAPOLI Menu

Penne “Aum-Aum !” (Pasta with Eggplants)

Maiale al Finocchio (Pork Tenderloin with Fennel)

Pizza Rustica (Pie with Cheese and Salame)

Pastiera Napoletana (Grain and Ricotta Pie)

Mondays: 1/17, 2/14, 3/14, 4/11

Fridays: 1/21, 2/18, 3/18, 4/13



BELLAGIO Menu

Gnocchi delle Langhe (Spinach Gnocchi with Robiola)

Vitello al Vin Santo (Veal with Vin Santo)

Cavolofiore Stufato (Cauliflower with Raisins)

Pere al Vino (Pears and Wine)

Mondays: 1/24, 2/21, 3/21

Fridays: 1/28. 2/25, 3/25







Wednesday, February 2, 2011

Better Salads--Titina Style

Simple and fresh are the rules in Titina's kitchen. She would never use bottled dressings or pre-made flavor mixes.    So if a salad is on the menu, her students learn to dress it with good  extra virgin oil and vinegar--Italian style. 

Dressing fresh greens is a basic cooking skill.  No recipe is required, but the salad should also be dressed and tossed in the SAME ORDER and always right before serving. 

1) Add  olive oil  to washed and dried greens and toss until leaves glisten

2) Toss in sea salt to taste

3) Add fresh ground pepper

4) Finish with a light splash of vinegar.  Villa Vittora White Balsamic and Vesuvto Vinegar are two popular options sold in the Capri Flavors retail store.   

Fresh citrus, which is in season now, can also be used with or instead of the vinegar.  If Titina has a lot lemons, left over from Lemoncello for example, she will use them to dress salads and make lemon sorbet

Another use for seasonal citrus--add peeled orange rounds  (and their juice) to a combination of  fresh greens, sliced grape tomatoes and  red onions.  Bright colors and flavors for a winter's day. 

For more on Titina's winter cooking classes,  check the menus and dates below.  Along with the dishes listed, each class also includes an appetizer, drinks and sometimes a salad.

CAPRI Menu


Limoncello (Lemon Liquor )

Ravioli “Sciue’-Sciue’” (Ravioli with Cherry Tomato Sauce )

Aragosta Marinara (Lobster in Red Sauce)

Torta di Capri (Almond and Chocolate Cake)

Mondays: 1/3, 1/31, 2/28, 3/28

Fridays: 1/7, 2/4, 3/4, 4/1





ALBEROBELLO Menu

Orecchiette con Rapini (Orecchiette Pasta with Broccoli Rape)

Pollo Speziato (Chicken in Apple Sauce)

Piselli al Prosciutto (Green Peas with Prosciutto)

Kodi' d' Amore (Love Knots)

Mondays: 1/10, 2/7, 3/7, 4/4

Fridays: 1/14, 2/11, 3/11, 4/8





NAPOLI Menu

Penne “Aum-Aum !” (Pasta with Eggplants)

Maiale al Finocchio (Pork Tenderloin with Fennel)

Pizza Rustica (Pie with Cheese and Salame)

Pastiera Napoletana (Grain and Ricotta Pie)

Mondays: 1/17, 2/14, 3/14, 4/11

Fridays: 1/21, 2/18, 3/18, 4/13





BELLAGIO Menu

Gnocchi delle Langhe (Spinach Gnocchi with Robiola)

Vitello al Vin Santo (Veal with Vin Santo)

Cavolofiore Stufato (Cauliflower with Raisins)

Pere al Vino (Pears and Wine)

Mondays: 1/24, 2/21, 3/21

Fridays: 1/28. 2/25, 3/25



For more information call 919 462-9255

or enroll online at http://www.capriflavors.com/





Monday, January 24, 2011

Need a Special Business Lunch? Cook with Titina

Lots of private classes in Titina's kitchen recently--many at lunchtime.  Cooking together is a great way for office teams to celebrate, bond or entertain a special guest.  It builds relationships and memories that you just can't get ordering off a restaurant  menu. 

There are three private class menus to choose from, each made up of Titina's classroom favorites and featuring fresh-from-scratch, classic Italian dishes. 
Here's a sample, followed by one of her most popular side dish  recipes that's easy enough for anyone to make to at home-- Peas with Prosciutto

Private Class Menu #1

Pasta alla Norma- Pasta with Eggplants

Maiale al Finocchio- Pork Tenderloin with Fennel


Piselli al Prosciutto- Peas with Prosciutto


Torta Caprese Almond- and Chocolate Cake

________________________________________

Titina's recipe:  Peas with Prosciutto

Ingredients:

1 ½ lb (750 g) fresh or frozen peas

4 tablespoons extra virgin olive oil

1 ½ cups (12 oz/350 g) prosciutto, diced; or pancetta

2 large cloves garlic, finely chopped; or ¼ cup

onion, chopped

1 cup (8 fl oz/250 ml) water & 1 cube beef

bouillon

3 tablespoons parsley, finely chopped

salt and freshly ground black pepper



Sauté the prosciutto in the oil in a large skillet

(frying pan) for 5 minutes. Remove from heat. Let

the oil cool, and then add the peas, garlic, parsley,

and water with the added beef bouillon. Partially

cover and simmer for about 15 minutes. Season

with salt, pepper and chopped parsley.



Serves: 4;

Preparation Time: 15 minutes;

cooking time: 25 minutes

Level of Difficulty: simple

Monday, January 17, 2011

A Busy New Year in Titina's Kitchen--

Gift cards for Titina's cooking classes were a hot item this holiday season.  So much so that they ran out of the plastic ones in the Capri Flavors retail store and had to go to paper.

But there are still spaces available in the Winter Classes, even those around  Valentine's Day. 

More than dinner out--Capri Flavors Chef Titina Vuotto's cooking classes are an interactive, fun and memorable evening.   Students of all skill levels prepare a multi-course meal together, then sit around the big kitchen table and enjoy it family style. 

Make that-- Italian Family Style--which means lingering at the table, talking and laughing into the night.

In the words of a recent student:

                       "The food and fellowship were fantastic.  My wife and I could
                        picture ourselves at the home of friends in Italy enjoying a
                        festive meal."

To eat more like an Italian at your home, make an evening of it.  Begin with Titina's easy bruschetta or good bread and Capri Flavors Olive Oil. 
End with Cappuccino or Espresso and a little iced Lemoncello.  The food can be simple, but the conversation must be lively.  Enjoy. 

Here's the appetizer  recipe, followed by Titina's Winter Class Schedule--

Titina's Classic Bruschetta

  • Slice a baguette into 1/2 inch pieces and toast them in a 350 degree oven for about 10 minutes
  • Finely chop grape tomatoes and fresh basil  leaves (which have been washed and dried wrapped in kitchen towels)
  • Mince or press 2-3 cloves of garlic (Titina uses a nifty and inexpensive garlic press that Capri Flavors sells)
  • Combine tomatoes, herbs, and dress with salt and pepper and lots of olive oil   
  • Then spoon over crispy bread and serve. "Lots of oil, little tomato", says Titina
Like most classic Italian food, it is a simple dish that relies on the best ingredients. Enjoy.


Let's Cook with Titina--Winter 2011

CAPRI Menu


Limoncello (Lemon Liquor )

Ravioli “Sciue’-Sciue’” (Ravioli with Cherry Tomato Sauce )

Aragosta Marinara (Lobster in Red Sauce)

Torta di Capri (Almond and Chocolate Cake)

Mondays: 1/3, 1/31, 2/28, 3/28
Fridays: 1/7, 2/4, 3/4, 4/1


ALBEROBELLO Menu

Orecchiette con Rapini (Orecchiette Pasta with Broccoli Rape)

Pollo Speziato (Chicken in Apple Sauce)

Piselli al Prosciutto (Green Peas with Prosciutto)

Kodi' d' Amore (Love Knots)

Mondays: 1/10, 2/7, 3/7, 4/4
Fridays: 1/14, 2/11, 3/11, 4/8



NAPOLI Menu

Penne “Aum-Aum !” (Pasta with Eggplants)

Maiale al Finocchio (Pork Tenderloin with Fennel)

Pizza Rustica (Pie with Cheese and Salame)

Pastiera Napoletana (Grain and Ricotta Pie)

Mondays: 1/17, 2/14, 3/14, 4/11
Fridays: 1/21, 2/18, 3/18, 4/13



BELLAGIO Menu

Gnocchi delle Langhe (Spinach Gnocchi with Robiola)

Vitello al Vin Santo (Veal with Vin Santo)

Cavolofiore Stufato (Cauliflower with Raisins)

Pere al Vino (Pears and Wine)

Mondays: 1/24, 2/21, 3/21
Fridays: 1/28. 2/25, 3/25



For more information call 919 462-9255