La Bella Cucina

Grilled bread topped with fresh tomatoes, garlic, basil, and extra virgin olive oil

Thinly sliced raw beef with arugula, capers, shaved Parmigiano, and lemon dressing

Lightly battered and fried squid rings served with marinara and lemon aioli

Creamy burrata cheese with San Daniele prosciutto, roasted peppers, and basil oil

Traditional Roman pasta with guanciale, egg yolk, Pecorino Romano, and black pepper

Arborio rice slow-cooked with wild porcini mushrooms, white wine, and aged Parmigiano

Wide ribbon pasta with slow-braised Tuscan beef and pork ragu, finished with ricotta

Potato gnocchi baked with San Marzano tomato sauce, fresh mozzarella, and basil

Braised veal shank with saffron risotto, gremolata, and root vegetables

Whole roasted Mediterranean sea bass with capers, olives, cherry tomatoes, and herbs

Veal cutlets wrapped with prosciutto and sage, pan-seared in white wine butter sauce

Breaded chicken breast baked with San Marzano sauce, mozzarella, and fresh basil

Espresso-soaked ladyfingers layered with mascarpone cream and dusted with cocoa

Vanilla bean panna cotta topped with mixed berry compote and fresh mint

Crispy pastry shells filled with sweet ricotta, chocolate chips, and candied orange peel