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.
Contact firstname.lastname@example.org to reserve a date and plan your menu.
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!
Bruschetta with garlic, salt and fresh olive oil from a nearby farm
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
Asparagus, 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
Fantasia dello chef: Leave it to us!
Gnocchi alla Romana, made with semolina flour and cheeses
Gnocchi, potato dumplings with pesto sauce
Lasagna with vegetables
Polenta with mozzarella, mushrooms and tomato sauce
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
Abbacchio alla Romana, Roman-style spring lamb
Arista al latte, roast pork loin cooked in milk
Chicken with lemon and Marsala
Leg of lamb, boned and butterflied, marinated in olive oil, rosemary, garlic and oregano, and grilled
Quail, wrapped with pancetta and oven-roasted
Rabbit, braised with olives
Salmon, baked in a salt crust
Sausages and sautéed grapes, Umbrian style
Stracchetti di carne con rucola e acciughe, strips of steak on salad*
Trout, stuffed with herbs and baked
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.
Artichokes, alla Romana, the hearts braised with garlic and mint
Asparagus, steamed, or wrapped in prosciutto and grilled
Fennel gratinati, braised with butter, Parmigiano-Reggiano and nutmeg
Fennel, served in a Sicilian salad with oranges, radicchio, and arugula in an orange vinaigrette
Potato salad, Italian-style
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
Torta di mele e noci
Schiacciata, 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
Crostata di frutta