La Violetta - Sarasota, FL

Fried polenta with sliced lardo and shaved black-truffle.

Grilled Tomino cheese layered with truffle and wrapped with speck.

Fried and baked zucchini parmigiana with tomato sauce, mozzarella and Parmigiano cheese.

Special presentation of foie gras creme-brulee with brown sugar and black pepper served with porcini mushrooms crackers.

Gorgonzola cheese pudding with pears cooked in white wine, honey, walnuts and crispy speck.

Three venitian-style Sea finger-food bites based on Chef mood.

Original recipe from Tuscany of lightly spice tripe cooked in tomato sauce with celery and carrots, baked with Parmigiano cheese.

Foie gras solid-mousse with Pantelleria Passito wine soft-heart over puff pastry.

Breaded and fried green olives stuffed with braised pork meat and pancetta with Parmigiano mayonnaise.

Chickpeas Sicilian fritters and Porchetta.

Breaded and fried pear-shaped rice-balls stuffed with ‘nduja and Bolognese served with Marinara sauce.

Fried Mozzarella and Rovagnati ham sandwich.

Mozzarella, fresh sliced tomatoes and arugula with oregano and fresh basil.

Burrata cheese with truffle sauce, walnuts, sliced fresh tomatoes and Prosciutto di Parma.

Arugula, speck, walnuts, cherry tomatoes and shaved Parmigiano cheese salad.

Arugula, cherry tomatoes and shaved Parmigiano cheese salad.

Octopus cooked in Sous Vide system and seared, with arugula, radicchio and baked cherry tomatoes.

Mushrooms Soup.

Lentils and bacon soup.

Garbanzo & Cannellini beans, green lentils and farro soup.

Beef tenderloin tartare with arugula, black-truffle, shaved cured egg dressed with Bernaise sauce, served with flat bread.

Dry-aged beef carpaccio with arugula and shaved Parmigiano Reggiano 24 months aged cheese.

Homemade cold-smoked sliced tuna with arugula and burrata cheese.

Thick hand-rolled pasta with red peppers sauce and topped with sausage.

Spinach and ricotta gnocchi with fresh tomato sauce and Parmigiano cheese.

Black and white spaghetti with shrimp, mussels, clams, octopus, calamari in light tomato sauce.

Pappardelle with lamb ragout.

Red wine braised beef meat tortellini with tomato back ribs sauce.

Short-twists “Straw and Hay” pasta in Chiantigiana raguot (made with hand-cut beef tenderloin cooked in Chianti wine).

Ricotta and spinach ravioli with Parmigiano cheese, butter and sage / Cheeses ravioli with cheese cream / Sun-dried tomato, ricotta cheese and walnuts ravioli with cherry tomatoes sauce.

Candy-shaped ravioli stuffed with Prosciutto di Parma, Parmigiano cheese and black-truffle sauce with Parmigiano and shaved black truffle.

Italian cured meats (Prosciutto di Parma, Mortadella, Coppa and Speck) with Italian mixed olives and artichoches with stem.

Italian mixed aged cheeses with jams and honey.

Branzino cooked with Sous Vide system and baked, served with olive oil and garlic homemade spaghetti.

Mascarpone cream with savoiardi cookies, coffee and cocoa.

Pudding cream garnished with berries coulis.

Tartufo gelato garnished with mascarpone cream.

Coppa Caffe’. Gelato with cofee and cocoa swirl.

Vanilla and amarena cherry gelato swirled together and topped with amarea cherries.