In this page you can find my signature dishes and other menus I created to inspire your private event.

Every dish can be modified to become suitable for any dietary restrictions: dairy or gluten free, vegetarian, vegan, etc.

Send me an enquiry so I can create your tailored private culinary experience.

My menus focus on Italian, Mediterranean, Modern British and North European dishes with influences from world food. 

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- Seared scallops, courgettes cream, buttered asparagus, shaved fennel tops, harissa oil and paste, dill, crispy shallots.

- Champagne, mushrooms and fresh truffles risotto.

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-Pistacchio tiramisù           

A menu based on traditional Italian pasta dishes.

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- Spaghetti Carbonara style with egg, finely diced chopped guanciale, pecorino and black pepper

- Lasagne Bolognese style with meat or vegetable ragu', mozzarella and besciamella sauce

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- Fresh cannelloni with ricotta and spinach filling, served with four cheese sauce

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- Risotto Milanese style with saffron 

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- Tagliatelle with wild mushrooms, minced black truffle and toasted walnuts

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- Calamarata with fresh squid in tomato, garlic, white wine and chopped parsley tomato sauce

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Would you like to create a tailored menu for your private lunch/dinner, birthday, celebration event or  cooking lesson? than do not hesitate to send me an enquiry so we can plan together the culinary experience you desire.

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Vegetarian, vegan, healthy, dairy, gluten free, nut free,  and alcohol free menus available.

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FROM ABRUZZO WITH LOVE

Taste the incredibly delicious flavours of Abruzzo's culinary tradition dishes.

Land rich of hills, coasts and mountains, its food tradition focuses on simple but full of flavour recipes.
Discover with me the secrets, the traditions and the taste of my homeland.

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- Teramo's Maccheroni "Chitarra" style with mini meatballs in tomato and basil sauce and served with grated Parmigiano Reggiano ("La chitarr ng li pallottin")

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- Bread and cheese balls served in tomato and basil sauce ("Pallott cacie e ov")

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- Scippelle "Mbusse" (savoury crepes stuffed with grounded nutmeg and grated Parmigiano, served soaked in hot meat or vegetarian fresh stock)

- Teramo's timballo of scrippelle (in dialect "Lu timball" - lasagna like style dish made with savoury crepes layers, tomato sauce, mini meatballs, mixed vegetables and Parmigiano reggiano)

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- Fried cheese ("Lu furmaggie fritte" - battered and fried caciotta served piping hot)

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- Fish stew with mussels and clams ("Lu vrudatt"  - with mixed white fishe, mussels, clams and chopped tomatoes)

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FOR THE DESSERT LIST SEND ME AN ENQUIRY AND I WILL GET BACK TO YOU AS SOON AS POSSIBE

Giovanni                   Nunziata