By popular demand here is:



1 bottle of everclear

1 bag of organic lemons

4 cups sugar

8 cups of water


Grate the yellow part of the lemon peel from all the lemons into the everclear

Put the everclear and the lemon rind into a ball jar and let it sit for 2-4 weeks - shaking it daily.

After the 2-4 weeks, strain the rind from the everclear.

Make a simple syrup by dissolving 4 cups of sugar into 8 cups of water in a sauce pan on your stove.

Put the simple syrup in the refrigerator until cold.

Pour 1/4 of your everclear/lemon mix into a pitcher and add 3 cups of simple syrup to it.

If you would like the limoncello to be stronger, you can add more everclear mixture.

If you would like the limoncello to be weaker, add more simple syrup to the mixture.

Place in a bottle and keep in your freezer.

Serve in a small liquor glass - nice and cold.

Your 1 bottle of everclear should make about 2-3 bottles of limoncello. 


Warm Spiced Wine

A bottle of red wine

3 oz of Captain Morgan

2 oz of Tuaca (Italian Vanilla Liquor)

2 oz of Amaretto di Saronno

1 oz of Gran Marnier

2 cups of juice (apple cider or orange juice)

1/2 cup of brown sugar

1 tbsp of real maple syrup

1/2 teaspoon of  ground cinnamon

sprinkle of ground cloves

sprinkle of ground ginger

Warm all ingredients slowly in a sauce pan.

Serve in a mug drizzled with honey and finish with a cinnamon stick

This warm spiced wine is amazing on a cold wintery day.


Our restaurant week soup recipe!


Fennel Soup

2 bulbs of fresh fennel with the tops cut off -  diced

(you may use the fennel tops for garnish on fish!)

1 large red onion - diced

2 cloves of fresh garlic - minced

2 tbsp of butter

1 tbsp of olive oil

1 - 16 oz can of chicken broth

1 -  16 oz can of beef broth

2 cups of heavy cream

3 cups of grated grana or parmigiano cheese

1 tbsp of corn starch

1 /2 cup of bechamel sauce (if you are gluten free you can skip this part)

salt and pepper to taste

S & S Lamb bacon as a garnish - which you may pick up at the Fulton farmers market from Pierre!


Start by heating up the olive oil and butter in a sauce pan.

Once it is hot, add the diced fennel, diced onion and minced garlic to the pan and saute until brown.

Once they are browned, add the broth and cream.

In a separate bowl toss the grated cheese with the tbsp of corn starch - this prevents the cheese from clumping when you add it to the soup!

Once the mixture comes to a boil add the cheese-corn starch mixture and stir until cheese is blended in to the soup.

Once this comes to a boil again, add the bechamel and/or a slurry of 1/2 cup corn starch and 1 cup of cold water to thicken the soup to your desired consistency.

If you choose to thicken the soup with a corn starch slurry - please add it slowly and let it boil so you can see how thick it is getting before you add more. The more you add - the thicker it will be.

Add salt and black pepper to taste and serve with the lamb bacon garnish or just a little extra parmigiano, parsley and diced red bell pepper!


As seen on The One Seven on Fox 17



(Fisherman's Pasta)

4 tbsp extra virgin olive oil

6 teaspoons garlic

1 cup diced onion

20 mussels

20 clams

12 prawns

8 oz squid rings and tentacles

8 oz cod (diced)

5 leaves of fresh basil julienned

4 tbsp chopped Italian parsley

8 oz white wine

8 oz tomato sauce

2 tbsp of Sambuca or Anisette

16 oz linguine or fettuccine

(We use Mamma Mucci's Squid Ink Pasta at

Amore Trattoria Italiana it's made in Michigan!)

1. Saute garlic and onion in olive oil

2. Add white wine and steam mussels and clams until they open

    1. As soon as the mussels and clams open, add the prawns, squid and cod these only take a few minutes to cook

    2. Add the tomato sauce, basil, parsley and sambuca/anisette

    3. Add salt and pepper to taste

    4. Toss with cooked pasta and serve

    5. Remember to salt your water when you cook the pasta and make it AL DENTE!



Polpette della Nonna

Eggplant Patties

2 eggplant - peeled, diced, boiled in salted water

until soft (drain out the water with colander) 

1 tbsp chopped garlic

1 cup grated parmigiano or grana padano

1 egg

5 fresh basil leaves chopped fine



Add all the ingredients in the order listed above

Add the breadcrumbs until you can form a ball

that sticks together on it's own.

Pan or deep fry in vegetable oil until brown!

You may make these any size you like!

They are perfect for non-meatballs, non-meatloaf or a veggie burger!


Parsley Pistachio Pesto for Fish

You may use Mahi Mahi, Salmon, Sole, Tilapia....


2 bunches of Italian parsley

juice from 2 lemons

1/2 cup of shelled pistachios

2 tbsp of extra virgin olive oil

Throw all of the ingredients into a blender or food processor and run until smooth.

Rub the pesto on the fish and bake

at 375 degrees for 12-15 minutes!

Buon Appetito!



A tavola non si invecchia!

  Site Map