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 Menus 

The following Amore Sapore menus are a sampling of our more frequently requested dishes. The meals may be prepared “in your Italian home”, or cooked in our kitchens and delivered to you. Or you might enjoy a cooking lesson in which you fully participate in the preparation of the meal.

We enjoy working with our guests to create a menu together. Special dietary requests can definitely be accommodated--the Mediterranean diet is healthy and flexible.

Ask about our canning and preserving classes!

Ingredients may not always be available as cooking here is seasonal and local. However, if there is something special or unusual that you have been wanting to try, let us know. We have available a wide variety of dishes and  will make every effort to accommodate your wishes!

Antipasti 

Bruschetta with garlic, salt and fresh olive oil from a nearby farm

Cheese bread

Cheese crackers made with Parmigiano-Reggiano

Cheeses made locally, topped with a dollop of homemade fruit chutney or honey from the area

Crostini, with a variety of savory toppings for toasts

Cured local meats

Figs or melon wrapped in prosciutto

Frittata, made with eggs, cheeses and various vegetables

Insalata Caprese, a classic tomato/basil/mozzarella salad

La Frittura, a variety of fried vegetables, including fresh zucchini blossoms stuffed with mozzarella, and other vegetables, sage leaves, or baccalà, calamari, etc.

Panzanella, the Tuscan bread salad, with summer tomatoes and other vegetables

Pinzimonio, simply fresh vegetable crudités to be dipped in our new olive oil, with a little salt

Sardinian flatbread with olive oil and salt, or with ricotta, onion and paprika dip

Stuffed sweet peppers or tomatoes

Fantasia dello chef: Leave it to us!

Primi Piatti 

Gnocchi alla Romana, made with semolina flour and cheeses

Gnocchi, potato dumplings with pesto sauce

Lasagna with vegetables

Pappa al pomodoro, Tuscan bread soup, made with the most flavorful tomatoes available

Polenta with a sauce of wild boar, black olives, juniper berries, tomatoes and herbs

Polenta with mozzarella, mushrooms and tomato sauce

Pumpkin ravioli with a creamy walnut sauce, or with melted butter and sage

Pumpkin soup, made with chicken broth, spices and vinsanto

Ravioli gnudi, Paola’s recipe for “naked ravioli”

Ravioli, stuffed with fresh ricotta and spinach, or other fillings, with a classic tomato and vegetable sauce

Risotto alla Milanese, with saffron, or with vegetables or mushrooms

Spaghetti alla carbonara

Spaghetti alla Primavera, a warm pasta salad, with mozzarella, cherry tomatoes, basil and anchovies

Spaghetti Cacio e Pepe

Tagliatelle, served with fresh mushrooms or other sauces

Secondi Piatti 

Abbacchio alla Romana, Roman-style spring lamb

Arista al latte, roast pork loin cooked in milk

Bistecca alla Fiorentina, the famous Florentine steak, must be eaten rare!*

Chicken with lemon and Marsala

Duck breast, roasted, with a balsamic sauce

Leg of lamb, boned and butterflied, marinated in olive oil, rosemary, garlic and oregano, and grilled

Osso buco

Quail, wrapped with pancetta and oven-roasted

Rabbit, braised with olives

Sausages and sautéed grapes, Umbrian style

Stracchetti di carne con rucola e acciughe,  strips of steak on salad*

Trout, stuffed with herbs and baked

Veal  scaloppini al Marsala*

Vitello tonnato, sliced roast beef, with a creamy sauce of anchovies, tuna and capers*

 

*Note: There is an extra charge for some beef, fish and truffle dishes.

Contorni 

Artichokes, alla Romana, the hearts braised with garlic and mint

Asparagus, steamed, or wrapped in prosciutto and grilled

Farro salad, also called spelt, an ancient grain, with tomatoes, celery, tomatoes and red onions

Fennel, braised with butter, Parmigiano-Reggiano and nutmeg

Fennel, served in a Sicilian salad with oranges, radicchio, and arugula in an orange vinaigrette

Lentils, a specialty of Castelluccio, served as a salad with cherry tomatoes

Potato salad, Italian-style

Pumpkin gratin, an autumn dish with a savory cheese crust

Roasted summer vegetables—such as eggplant, zucchini, tomatoes, peppers, garlic

Roasted winter vegetables—such as potatoes, onions, carrots, squash, fennel, garlic

Salads—a variety of colorful sweet and bitter greens in season, or vegetables, served with a vinaigrette

Spinach, chard or other greens, sautéed lightly with garlic and olive oil

Tuscan beans with tomato and sage

Dolci 

Apple or persimmon winter fruit cakes

Biscotti di Prato with local vinsanto

Carnevale cookies, fried “rags”

Flourless chocolate walnut torte, with gelato, or with chocolate ganache

Harvest grape cake

Pan di Spagna, sponge cake with fresh fruit  and whipped cream

Panna cotta Paola, with frutti di bosco berry sauce

Pears poached in Chianti, with mascarpone and acacia honey

Tiramisù

Various cookies: shortbread, oatmeal, ricotta sugar
Crostata di frutta

Amore Sapore - Cooks, Caterers, Classes
www.amoresapore.com 
elizabethwholey@gmail.com


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