An appetizer is a small first course of an overall meal.
Diced tomato, olive oil, garlic and fresh basil on toast
Insalata di carciofi e parmesan
Finely sliced raw artichoke hearts and rocket lettuce topped with parmesan cheese
Carpaccio rucola e parmesan
Finely sliced raw beef with rocket and parmesan cheese
Cassolette de S´Jacques
Scallops and mixed shellfish with creamy fish sauce au gratin
Grigliata di verdure di stagione e pane tostato
Grilled seasonal vegetables and garlic bread
Dessert is a course that concludes a main meal. The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, there is no tradition of a dessert course to conclude a meal.
Mousse di cioccolato
Profiteroles al cioccolato
Porter (San Francisco, CA)
Lighthouse Ale (NY)
IPA (Portland, ME)
German Style Pilsner (Brooklyn, NY)
Traditional Lagel (Pottsville, PA)
Beer has a long history in what is now the Czech Republic, with brewing taking place in Břevnov Monastery in 993.
Original Czech Lager Beer
Czech Lager Beer, Rakovník
Czech Lager Beer, Krušovice
Red wine is a type of wine made from dark-colored (black) grape varieties.
Cabernet Sauv, Bridlewood
Paso Robles, California
Cabernet Sauv, Canyon Road
Chianti, Rocca della Castagnoli
Côtes du Rhône
Domaine Alary, France
White wine is a wine whose color can be straw-yellow, yellow-green, or yellow-gold coloured.
Monte Velho, Portugal
Napa Valley, California
Pinot Grigio, Montefresco
Pinot Gris, J Vineyard
Rosé, My Essential
Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish.
Salmon al due sedano
Salmon with celery sauce
Branzino alla Florentina
Sea Bass on bed of spinach and cream sauce
Pescatrice “a la persillade”
Monkfish lightly topped with butter, garlic and parsley
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. It can also be made with flour from other cereals or grains. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca).
Gnocchi al gorgonzola e rucola
Potato gnocchi in gorgonzola cheese and roquet sauce
Rigatoni alla Siciliana
Rigatoni pasta in tomato sauce with aubergine, mozzarella and fresh basil
Lasagna di pollo asparagi e formaggio “Brie”
Chicken lasagne with asparagus and cheese “Brie”
Tagliatelle al Foie gras
Tagliatelle with foie gras
A steak is a meat generally sliced perpendicular to the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the Silverfinger steak that is cut from the loin and includes three rib bones.
Ossobuco alla milanese e risotto allo zaffarano
Ossobuco Milanese served with saffron risoto
Fagottini di pollo agli asparagi
Chicken with stuffed asparagus and asparagus sauce