AND from Montebello: Crescia Sfogliata, Polpette di Miglio
Bruschetta – THE classic Roman antipasto…Punto (Period). Learn to prepare the tomato “relish” topping, and how to properly grill the bread (Yes, it was originally made outdoors over a charcoal grill, and sometimes still is in Italy!). Also served with other “tapenades”.
Caponata – Traditionally a contorno (side-dish), this sweet & sour Sicilian vegetable relish also makes a great topping for crostini (crackers), bruschetta, and even pasta.
Cipolline in Agrodolce (Sweet & Sour Onions) – These mini pearl onions are seasoned & seared until they turn tart; martini onions are their tame twin sisters.
Peperonata (Stewed Sweet Peppers) – Ditto for these tangy mini peppers. Savory, but not spicy, they are the sweet & sour cousins of “Cipolline in agrodolce”.
Insalata caprese (Caprese Salad) – Not all Caprese Salads are created equal! We use garden-fresh organic tomatoes & basil, actual bufala mozzarella and imported organic Italian olive oil, and teach you the traditional way to prepare and present this classic dish.
Polenta alla milanese (“Fried” Polenta) – We broil, instead of fry, these polenta slices until they are crisped on the outside, but somehow still creamy on the inside. Our Marinara is the perfect dip to dunk them in.