Sgroppino was created by the inventive and masterful Venetians in the 16th century. Sgropin, as it is called in the Venetian dialect, means "to untie a little knot", referring to the knot found in one's stomach following a rather large meal. This liquid dessert can also be made with lemon sorbetto rather than lemon gelato.
The best local seasonal ingredients are paired with age-old traditional techniques, Italian artisanal balsamic and a passion for flavor.
The simple yet gratifying flavors of dates, gorgonzola dolce, and pancetta are combined to achieve a harmonious experience. I prefer to have smaller dates rather than large ones since a small tasting is adequate.

Porcini Crusted Halibut with Fava Bean Ragu »

Those under the impression that this preparation is too elaborate for people with plain tastes should note that the flavors are comforting and gratifying. Minimal effort with specific attention given to ingredients and simple cooking techniques when fully executed allows the hobby cook to achieve glamorous results.

Made with aged Carnaroli Riso from Colombara in the heart of the province di Vercelli, Piemonte, Italia, these perfect whole rice grains are simmered slowly with fragrant, aromatic spices such as star anise, cinnamon, allspice, vanilla beans, bay leaves, and nutmeg.

Caramelized Sea Scallops with Onion Marmalade »

Scallops should be experienced in their most natural state, which means, at the time they are harvested!! This is a challenge for most of us to say the least. Therefore, I suggest that you have your local fish monger procure untreated scallops for you, guaranteeing the freshness.

Orecchiette with Wild Arugula and Tomatoes »

Apulians have laid claim to the origin of this rustic ear-shaped pasta. This preparation is also known as Recchie al Tre Colori ("tricolor recchie"), given the white of the orecchiette, green of the arugula, and red of the tomatoes. Orecchiette are perfect with chunky vegetable sauces or meat ragus. 

Creamy Polenta with a Soft Poached Egg »