Scalini Fedeli - Chatham

In a sun-dried tomato, picholine and calamata olive sauce with a Roma tomato and fennel confit

In a sherry wine and garlic sauce over a pecorino and sweet pea puree surrounded by crispy fried eggplant

Over roasted eggplant, peppers, onions, and currants with a wine lemon and basil sauce

Over broccoli di rapa topped with a mascarpone and vodka sauce with potatoes gratin

With an arugula, cherry tomato and bocconcini Buffalo mozzarella salad

With a cherry pepper and natural glaze, fennel-apple puree

With Italian sausage served over broccoli di rapa

Topped with prosciutto, fontina and eggplant in a wine sauce accompanied with hearts of broccoli (aglio e olio)