Saporissimo - Boca Raton, FL

In a lemon mint dressing.

With vin cotto dressing.

Diced tomato, cucumber and celery.

With cucumber and tomato.

On a bed of sliced tomato and arugola.

With arugola and shaved parmigiano.

Sliced prosciutto, salami abruzzese, roasted peppers, Mozzarella and tomato, sliced parmigiano reggiano and white anchovies.

Tomato and arugola.

Marinated with garlic, extra virgin olive oil and topped with white anchovies.

Guanciale, onion, tomato and pecorino.

European style butter and parmigiano cheese.

Vegetarian. Home-made square spaghetti served with roasted whole garlic cloves, plum tomato, basil and that is it.

Triple cream butter, sauteed shallots, melted Gorgonzola cheese.

Tomato, olives, capers, anchovies and garlic.

Our home-made tomato sauce flavored with fresh oregano, pecorino and topped with diced fresh Mozzarella.

Vegetarian. Fresh peeled garlic, olive oil, salt, pepper. Anchovies or peperoncino, if you like.

My way. Seedless strained San Marzano tomato, pureed with onion and basil.

Clams, red or white sauce.

Sauteed diced guanciale and sweet onion, laced with egg yolk and pecorino cheese, with fresh black pepper.

Diced onion and guanciale, sauteed and finished.

Marco's award winning recipe. Diced prosciutto and sweet onions interlaced with mascarpone cheese, fresh basil and "my" tomato sauce.

Vegetarian. Pureed basil and garlic, tossed with greens beans and diced potato.

Slowly roasted bits of home-made sausages with shallots in black truffle oil, with triple cream and truffle puree.

Home-made sausages sauteed with rapini and garlic, laced with diced tomato and extra virgin olive oil.

Ground veal, chicken liver, bacon, celery, onion and carrots simmered in a light tomato sauce.

Diced eggplant, tomato, capers and basil.

Salmon filet encrusted with sesame seeds topped with julienne vegetables and my sweet and sour sauce.

In garlic and oil.

Sauteed in garlic and oil.

Roman ghetto style.

Try it with guanciale.

Topped with arugula and tomato salad.

With artichokes and lemon.

Baked dark meat chicken in a terracotta pot with potato, rosemary and garlic.

Topped with arugula and bruschetta mix.

With shallots, plum tomato and rosemary.

With bacon, herbs, mushrooms and onion.