International Food Receipes

Groshan Fabiola asked:


Many American Idol contestants have lingered in the limelight even after their stint on the popular talent competition. Apart from a successful career in the music industry, former American Idol champ Kelly Clarkson has already graced the film world with the movie From Justin to Kelly. Jennifer Hudson, former season three finalist, has also established a career in acting, acquiring many awards for the 2006 musical film Dreamgirls. Now, another former Idol finalist will be penetrating the big screen and she comes in the form of Katherine McPhee.

McPhee has reportedly signed on to star in a new movie entitled The Last Caller, which is actually her second movie following her minor appearance in Crazy. As the lead character, she plays the role of a self-obsessed woman who searches for love and meaning.

Produced by Hit and Rub Productions’ Hilary Shor (Children of Men) and Zenith Film Group’s Nicholas Cokas, the indie film will fall under the budget of $5 million to $8 million range. Written by Michael Albanese, the dark comedy is scheduled to start in the fall in and around New York.

McPhee, a 23-year old native of Los Angeles, California, is best known as a finalist on the fifth season of American Idol. Despite not being hailed as the winner of the show, she has acquired a recording contract with Sony BMG’

s RCA Records. Apart from releasing her album, she has been on tour with Italian tenor Andrea Bocelli and has performed in three of his concerts. As an actress, she has appeared on shows like Ugly Betty, The Tyra Banks Show, Rachael Ray, Entertainment Tonight, Jimmy Kimmel Live and The Tonight Show with Jay Leno. In addition, she has also co-produced a play entitled Red Herring. Prior to entering showbiz world, she has worked in numerous theater productions like Annie Get Your Gun, The Ghost and Mrs. Muir and You Are Here.

For more information about American Idol or for the full story about American Idol’s Katherine McPhee to star in indie film please review this website http://www.buddytv.com

Ki Gray asked:


One of the most attractive parts about life in Austin is our ability to be outdoors almost the entire year round. Austin’s restaurants reflect this outdoorsy aesthetic, with many of them providing attractive and fun al fresco dining. Here are some of the best patios to be found around Austin.

Old Alligator Grill - This casual South Austin staple has a large, wooden patio. Specializing in oysters, shrimp, and other Cajun delicacies, the OAG even has live music periodically. The patio, although adjacent to the parking lot of a mall, features enormous trees for shade, and the people watching is premium. A great beer selection and an unbelievable happy hour make this South Lamar spot an oasis for all. (3003 South Lamar, Austin, TX 78704)

Eastside Cafe - This East Austin treasure has long held to a local, natural, and partially vegetarian menu, and their patio has the unique distinction of being adjacent to the garden from which they harvest much of their daily ingredients. Walking through the converted house gives diners the impression of being at a very special party, and the beauty and serenity of the patio enhances their celebrated food and wine greatly. (2113 Manor Road / Austin, TX 78722)

Four Seasons - A splurge for some, the Four Seasons’ menu is superb, and although it is pricey, the beauty of their patio, overlooking Lady Bird Johnson Lake (formerly Town Lake) makes this a special destination with a uniquely Austin feel. Enjoy the patio for dinner, or for their famous buffet brunch, featuring eggs Benedict; carving, griddle and omelette stations; fresh seafood and salads, and more. (98 San Jacinto Boulevard / Austin, TX 78701-4039)

Fino - Couch-style seats are available on the patio/terrace of this centrally located gem, with plenty of gorgeous old oak trees providing shade and scenery. Fino is open for lunch and dinner, and specialized in small, creative plates. With an excellent wine list, this patio is perfect for a relaxing meal above the fray. (2905 San Gabriel Street / Austin, TX 78705)

Texican - Although technically in Cedar Park, the north location of this Tex-New-Mex stalwart allows diners to sample their justifiably famous cabrito, enchiladas and margaritas on one of the area’s nicest decks. The large, covered patio is tiled, and has ceiling fans every few feet - a nice touch during the summer. (11066 Pecan Park Blvd. / Cedar Park, TX 78613)

The Oasis - Known as the “Sunset Capitol of Texas,” this Lake Travis institution offers some of the most spectacular views of the lake and its surrounding hills. At one point the Oasis featured thirty-two separate decks, all facing west, and although a lightning fire caused serious damage, they reopened within three days and continue to rebuild and refurbish. The beauty of the views from the patios makes this a popular choice for wedding receptions and other romantic occasions, but all are welcome to enjoy their diverse menu and specialty cocktails while watching the sunset over the lake. (6550 Comanche Trail / Austin, Texas 78732)

Glenda Glayzer asked:


People love Italian food.?From Pasadena, California to its Sister City Xicheng (shee-chung) District, Beijing, Peoples Republic of China, Italian Restaurants are universal. What is it about Italian food that we love?

Americans are addicted to the combination of tomato and cheese. That tangy tomato sauce brightens and lightens the heaviness of cheese. ?Or perhaps what we love is the traditional flavors we’ve come to recognize as Italian; herbs like rosemary, oregano, marjoram and thyme. Even though pizza doesn’t really count as authentic “Italian”, it’s almost everyone’s favorite.

However, the Italian Fine Dining experience is a plate apart from these. A typical dinner menu might include:

Small Cove Oysters on the Half Shell

California Citrus Colossal Shrimp - “Property Grown” Fennel and Cilantro Salad

Beef Tenderloin Carpaccio - Porcini, Lemon Vinaigrette, Parmesan

Ahi Tuna Tartare - White Truffle, Soy, Pine Nut and Avocado

Dungeness Crab Cakes - with House-made Sweet-Hot Mustard, Heirloom Radish Salad and Dried Tomato Aioli

Cocoa Crepe ?- Stuffed with Sauteed Lobster in a Lobster Cream

Vine Ripened Tomato Pizza - Fresh Basil, Roasted Garlic, Fresh Mozzarella

Brick Oven House Flat Bread

Proscuitto Ham, Arugula and Sun-Dried Tomato Pizza

Pappardelle Pasta - Porcini Mushrooms, Beef Tenderloin, Sun-Dried Tomatoes, “Garden Sage”

King Crab Ravioli - Asparagus, Baby Greens and Lemon “Musto” Oil

This menu is from a high-end restaurant. As you can see, pasta and cheese are there, but with refinements, and most fine Italian cuisine features seafood. ?Many such restaurants make their own bread daily from scratch. Another thing we like about dining a la Italiano is the serving style called “family”. ?This is much more hospitable for families with children, as the food is placed in the center of the table in containers which encourage people to serve themselves, and is reminiscent of eating at home. The portions are usually large, geared to serve 2 or groups of 4 or more. Here is another example of an Italian restaurant menu:

Baked Pasta Specialties:

Chicken Cannelloni - Stuffed with chicken sausage, provolone, ricotta, and fresh sage, smothered with Romano and marinara, and baked to perfection.

Lasagna ?- Nine layers of lasagna noodles stuffed with our homemade meat sauce and a savory combination of ricotta, mozzarella, provolone, and romano cheeses, baked in made fresh daily marinara.

Roasted Specialties - Served with roasted potatoes and fresh vegetables

Porchetta Rustica - Herb roasted boneless pork loin topped with a rustic red wine sauce that blends balsamic vinegar, blueberries, capers and hazelnuts.

Tuscan Chicken & Vegetables - ?Rosemary marinated bone-in chicken.

Fresh Salmon with Pesto - Sun-dried tomatoes, pesto cream sauce and pine nuts, served with vegetables

Entrees -

Chicken Saltimbocca with prosciutto and artichokes

Chicken Marsala with fresh mushrooms

Chicken Parmigiana with prosciutto

Veal Limone with escarole and white tuscan beans in a lemon butter sauce

This menu sounds less pretentious, yet the food might be just as good tasting. Only you as the diner decide which you prefer.

Italian food is comfort food. ?Maybe that’s what we like most about the italian dining experience.

Kathy Howe asked:


When only one variety of grapes is used to make a wine, the wine is called a varietal and is named after that grape. Regulations vary by location, but in California at least 75% of the juice in a wine must be of a particular grape in order for the wine to be labeled as a varietal.

TYPES OF WHITE WINES

Chardonnay

(Shar-doe-nay)

This popular dry white wine is more full bodied than other white wines. Chardonnay has aromas of fruits and acidity. The aroma typically has flavors of lemon or grapefruit. Fermentation in new oak barrels results in a rich, buttery taste often described as toastiness, vanilla, apple, nutty, or toffee. Chardonnays aged in French oak result in a milder flavor than those aged in American oak.

Food and Wine Pairing: Chardonnay goes well with chicken, seafood, and fish.

Origin: Chardonnay originated from the Burgundy area of France. There are many world-class Chardonnays being produced in California.

Sauvignon Blanc

(So-veen-yawn-blah)

Lighter than Chardonnay, Sauvignon Blanc usually has a grassy citrus aroma. Flavors range from apple, pear, green tea, limes and freshly mowed grass. You can often detect a little smokiness. California Sauvignon Blancs sometimes have a melon flavor. This is a crisp light wine with a strong acid finish. It is also called Fume Blanc.

American Sauvignon Blanc tends to be grassier than those produced in New Zealand.

Food and Wine Pairing: Sauvignon Blanc pairs well with salads, poultry, seafood, and cheese.

Origin: Sauvignon Blanc originated from the Sancerre region of France. Fabulous Sauvignon Blanc is currently being produced in New Zealand, South Africa, California, and Washington as well.

Riesling

(Rees-ling)

Rieslings have a floral aroma. They range from very dry and crisp to intensely sweet depending on where it is from. German Riesling is slightly sweet and balanced with some acidity. California Riesling tends to be sweeter.

Food and Wine Pairing:Rieslings go well with chicken, fish, pork, and spicy foods.

Origin: Rieslings originate from Germany. Great Rieslings are also produced in New York, Washington, California, and Australia.

Gewurztraminer

(Gah-vurtz-tra-meener)

Gewurztraminer has a spicy aroma and fruity flavors of peach, apricot, tropical fruits, and lychee. It can be dry or sweet.

Food and Wine Pairing: Gewurztraminers go especially well with spicy Asian dishes and pork sausages.

Origin: Gewurztraminer comes from the Alsace region of France. Fantastic Gewurztraminers are produced in Germany, New York, Washington, and California.

Pinot Grigio

(Pea-no-gree-zhe-oh)

Pinot Grigio is light and crispy with almond, lemon, and vanilla flavors. These wines are also called Pinot Gris.

Food and Wine Pairing: Pinot Grigio goes well with seafood and salmon.

Origin: Pinot Grigio originated in Burgandy long ago but is often considered an Italian wine. The grapes prefer a cold climate, which is why Oregon is able to produce delicious Pinot Grigio.

TYPES OF RED WINES

Cabernet Sauvignon

(Ca-burr-nay So-veen-yawn)

Cabernet Sauvignon is a rich full-bodied wine. Aged in oak, this is a complex wine with cassis and blackberry flavors as well as hints of bell pepper. To make these wines drinkable sooner they are often blended with other grapes. French Bordeaux is mostly Cabernet Sauvignon blended with Merlot to soften the tannins. When blended with Merlot and perhaps Cabernet Franc as well, this Bordeaux style blend is called Meritage in the United States.

Food and Wine Pairing Cabernet Sauvignon is the classic wine to serve with red meats.

Origin Cabernet Sauvignon is a well known grape of Bordeaux, France. Superb Cabernets are being produced in California (especially the Napa Valley), Washington, Italy, Australia, and Chile.

Merlot

(Mare-lo)

Merlot is softer tasting than Cabernet Sauvignon due to having less tannins. It is a smooth, dry wine. Merlot is often described as having the flavors of boysenberry, black cherry, herbs, and mocha.

Food and Wine Pairing Merlot is best with poultry and grilled meats, but actually goes well with most foods.

Origin Merlot originates from Bordeaux in France where it is the most commonly planted grape. You can find many great Merlots from California, Oregon, and Washington.

Pinot Noir

(Pee-no Na-wahr)

Pinot Noir is a smooth silky wine that is extremely fruity. It is characterized with aromas and flavors of black cherry or rose petals along with hints of spiciness or herbal qualities. Pinot Noirs are enjoyed for their soft velvety texture. High in alcohol, they are full bodied but not heavy.

Food and Wine Pairing Pinot Noir is best served with grilled salmon, roast beef, lamb, duck, and mushrooms.

Origin Burgandy, France is the area most recognized for its Pinot Noir. Great Pinots are also being produced in California, Oregon, British Columbia, and New Zealand.

Sangiovese

(San-gee-oh-ve-zee)

Sangiovese is a medium bodied dry wine with earthy aromas and berry, plum, spicy, or floral flavors. It has a smooth texture. Sangiovese is the main grape used to produce Italian Chiantis.

Food and Wine Pairing: Sangiovese goes especially well with pasta and other Italian foods.

Origin: Sangiovese grapes came from the Tuscany region of Italy. California is making some delicious Sangiovese as well.

Barbera

(Bar-bear-uh)

Barbera is often used as a blending grape. As a varietal it can exhibit aromas of berries, plums, or cherries with hints of vanilla, toasty, or smoky flavors.

Food and Wine Pairing:Tomato based pasta dishes are perfect matches to serve with Barbera.

Origin:Barbera is an Italian wine. However, California is producing some wonderful Barbera.

Syrah

(Sah-ra)

Syrah is a hearty wine noted for its complexity of aromas and flavors including raspberry, plum, smoke, and white pepper. It is a dark red wine, sometimes almost black in color. This wine is also called Shiraz.

Food and Wine Pairing:Syrah is great eaten with duck, wild game, steak, and beef.

Origin:Syrah is believe to originate from France. There are great Syrahs produced in France, Australia, South Africa, and California.

Zinfandel

(Zin-fan-dell)

Zinfandel can be light to full bodied. It can be rich and spicy or lighter and fruitier. Aromas and flavors that are typical include raspberry, jam, black pepper, and licorice.

Food and Wine Pairing:Zinfandel is wonderful with steaks, grilled meats, and tomato based dishes.

Origin:It is believe that Zinfandel originated in Croatia. It has been grown in California since the 1850s with California Zinfandels generally considered to the best.

Ki Gray asked:


Austin is known as the Live Music Capital of the World. One of the best parts about having that distinction is that even if you aren’t necessarily into the club scene, you can still hear live music at restaurants throughout the city. Whether you feel like hearing Cajun, blues, country, Latin or rock, you can almost always find a great meal enhanced by a great band playing.

Threadgill’s is legendary not only for their chicken fried steak and cheese grits, but for also being the place that gave Janis Joplin her start. With a newly refurbished north location, and their World Headquarters just south of the river, Threadgill’s features the best in bluegrass, country, and soul music, as well as hosting a delicious and rejuvenating Gospel Brunch. Steaks, seafood po-boys, and the best vegetable side-dish selection in town, this is the quintessential Austin food and music spot. 301 West Riverside Drive, Austin, Texas 78704 // 6416 North Lamar Blvd., Austin, Texas 78752

Artz Rib House is another gem of a music/food venue in Austin. As their name suggests, their specialty is smoked ribs, with country style pork, baby backs, or big beef ribs to choose from. They also make one of the better burgers in town, offer the Texas BBQ staples of brisket and sausage, and even have an inventive vegetable kabob on the menu. Their musical offerings are just as tasty, with an emphasis on western swing and a monthly Old Time Fiddlers Jam. Artz is located in the barton hills neighborhood at 2330 South Lamar, Austin, TX 78704

Quality Seafood is both a seafood market and a restaurant, serving some of the finest and freshest fish in town. Three days a week they feature music along with food and drink specials. Mondays they usually feature a hot jazz combo, and offer a great deal on succulent king crab legs, and on Wednesdays a folky blues duo entertains while the crowd feasts on peel and eat shrimp. A DJ holds forth on Thursdays, sometimes with live instrumental accompaniment, and the special rotates recent Thursday food specials include spicy Texas crawfish and soft shell crab po-boys. 5621 Airport Blvd., Austin, TX 78751.

Las Palomas serves some of the finest Mexican food in the city, and features one of Austin’s best kept musical secrets. When they aren’t on tour with a major Texas country star, you can find the cream of Austin’s crop of pickers joining a gypsy jazz violinist for some jaw-dropping jazz every Wednesday night. Famed for their enchiladas Tres Marias, Las Palomas also offers ceviche, chicken mole, and other specialties. 3201 Bee Caves Road, Austin, TX 78746.

Having survived the ups and downs of Austin’s East Side, the Victory Grill is truly a piece of Austin history, but is just as vibrant today. Built in 1945, the club has hosted acts including B.B King, Ike and Tina Turner, and Billie Holiday, and today features Austin’s finest blues acts. With a rotating menu of down home cooking, the Victory Grill is a slice of Old Austin.

Kathy Howe asked:


When only one variety of grapes is used to make a wine, the wine is called a varietal and is named after that grape. Regulations vary by location, but in California at least 75% of the juice in a wine must be of a particular grape in order for the wine to be labeled as a varietal.

TYPES OF WHITE WINES

Chardonnay

(Shar-doe-nay)

This popular dry white wine is more full bodied than other white wines. Chardonnay has aromas of fruits and acidity. The aroma typically has flavors of lemon or grapefruit. Fermentation in new oak barrels results in a rich, buttery taste often described as toastiness, vanilla, apple, nutty, or toffee. Chardonnays aged in French oak result in a milder flavor than those aged in American oak.

Food and Wine Pairing: Chardonnay goes well with chicken, seafood, and fish.

Origin: Chardonnay originated from the Burgundy area of France. There are many world-class Chardonnays being produced in California.

Sauvignon Blanc

(So-veen-yawn-blah)

Lighter than Chardonnay, Sauvignon Blanc usually has a grassy citrus aroma. Flavors range from apple, pear, green tea, limes and freshly mowed grass. You can often detect a little smokiness. California Sauvignon Blancs sometimes have a melon flavor. This is a crisp light wine with a strong acid finish. It is also called Fume Blanc.

American Sauvignon Blanc tends to be grassier than those produced in New Zealand.

Food and Wine Pairing: Sauvignon Blanc pairs well with salads, poultry, seafood, and cheese.

Origin: Sauvignon Blanc originated from the Sancerre region of France. Fabulous Sauvignon Blanc is currently being produced in New Zealand, South Africa, California, and Washington as well.

Riesling

(Rees-ling)

Rieslings have a floral aroma. They range from very dry and crisp to intensely sweet depending on where it is from. German Riesling is slightly sweet and balanced with some acidity. California Riesling tends to be sweeter.

Food and Wine Pairing:Rieslings go well with chicken, fish, pork, and spicy foods.

Origin: Rieslings originate from Germany. Great Rieslings are also produced in New York, Washington, California, and Australia.

Gewurztraminer

(Gah-vurtz-tra-meener)

Gewurztraminer has a spicy aroma and fruity flavors of peach, apricot, tropical fruits, and lychee. It can be dry or sweet.

Food and Wine Pairing: Gewurztraminers go especially well with spicy Asian dishes and pork sausages.

Origin: Gewurztraminer comes from the Alsace region of France. Fantastic Gewurztraminers are produced in Germany, New York, Washington, and California.

Pinot Grigio

(Pea-no-gree-zhe-oh)

Pinot Grigio is light and crispy with almond, lemon, and vanilla flavors. These wines are also called Pinot Gris.

Food and Wine Pairing: Pinot Grigio goes well with seafood and salmon.

Origin: Pinot Grigio originated in Burgandy long ago but is often considered an Italian wine. The grapes prefer a cold climate, which is why Oregon is able to produce delicious Pinot Grigio.

TYPES OF RED WINES

Cabernet Sauvignon

(Ca-burr-nay So-veen-yawn)

Cabernet Sauvignon is a rich full-bodied wine. Aged in oak, this is a complex wine with cassis and blackberry flavors as well as hints of bell pepper. To make these wines drinkable sooner they are often blended with other grapes. French Bordeaux is mostly Cabernet Sauvignon blended with Merlot to soften the tannins. When blended with Merlot and perhaps Cabernet Franc as well, this Bordeaux style blend is called Meritage in the United States.

Food and Wine Pairing Cabernet Sauvignon is the classic wine to serve with red meats.

Origin Cabernet Sauvignon is a well known grape of Bordeaux, France. Superb Cabernets are being produced in California (especially the Napa Valley), Washington, Italy, Australia, and Chile.

Merlot

(Mare-lo)

Merlot is softer tasting than Cabernet Sauvignon due to having less tannins. It is a smooth, dry wine. Merlot is often described as having the flavors of boysenberry, black cherry, herbs, and mocha.

Food and Wine Pairing Merlot is best with poultry and grilled meats, but actually goes well with most foods.

Origin Merlot originates from Bordeaux in France where it is the most commonly planted grape. You can find many great Merlots from California, Oregon, and Washington.

Pinot Noir

(Pee-no Na-wahr)

Pinot Noir is a smooth silky wine that is extremely fruity. It is characterized with aromas and flavors of black cherry or rose petals along with hints of spiciness or herbal qualities. Pinot Noirs are enjoyed for their soft velvety texture. High in alcohol, they are full bodied but not heavy.

Food and Wine Pairing Pinot Noir is best served with grilled salmon, roast beef, lamb, duck, and mushrooms.

Origin Burgandy, France is the area most recognized for its Pinot Noir. Great Pinots are also being produced in California, Oregon, British Columbia, and New Zealand.

Sangiovese

(San-gee-oh-ve-zee)

Sangiovese is a medium bodied dry wine with earthy aromas and berry, plum, spicy, or floral flavors. It has a smooth texture. Sangiovese is the main grape used to produce Italian Chiantis.

Food and Wine Pairing: Sangiovese goes especially well with pasta and other Italian foods.

Origin: Sangiovese grapes came from the Tuscany region of Italy. California is making some delicious Sangiovese as well.

Barbera

(Bar-bear-uh)

Barbera is often used as a blending grape. As a varietal it can exhibit aromas of berries, plums, or cherries with hints of vanilla, toasty, or smoky flavors.

Food and Wine Pairing:Tomato based pasta dishes are perfect matches to serve with Barbera.

Origin:Barbera is an Italian wine. However, California is producing some wonderful Barbera.

Syrah

(Sah-ra)

Syrah is a hearty wine noted for its complexity of aromas and flavors including raspberry, plum, smoke, and white pepper. It is a dark red wine, sometimes almost black in color. This wine is also called Shiraz.

Food and Wine Pairing:Syrah is great eaten with duck, wild game, steak, and beef.

Origin:Syrah is believe to originate from France. There are great Syrahs produced in France, Australia, South Africa, and California.

Zinfandel

(Zin-fan-dell)

Zinfandel can be light to full bodied. It can be rich and spicy or lighter and fruitier. Aromas and flavors that are typical include raspberry, jam, black pepper, and licorice.

Food and Wine Pairing:Zinfandel is wonderful with steaks, grilled meats, and tomato based dishes.

Origin:It is believe that Zinfandel originated in Croatia. It has been grown in California since the 1850s with California Zinfandels generally considered to the best.

Glenda Glayzer asked:


People love Italian food.?From Pasadena, California to its Sister City Xicheng (shee-chung) District, Beijing, Peoples Republic of China, Italian Restaurants are universal. What is it about Italian food that we love?

Americans are addicted to the combination of tomato and cheese. That tangy tomato sauce brightens and lightens the heaviness of cheese. ?Or perhaps what we love is the traditional flavors we’ve come to recognize as Italian; herbs like rosemary, oregano, marjoram and thyme. Even though pizza doesn’t really count as authentic “Italian”, it’s almost everyone’s favorite.

However, the Italian Fine Dining experience is a plate apart from these. A typical dinner menu might include:

Small Cove Oysters on the Half Shell

California Citrus Colossal Shrimp - “Property Grown” Fennel and Cilantro Salad

Beef Tenderloin Carpaccio - Porcini, Lemon Vinaigrette, Parmesan

Ahi Tuna Tartare - White Truffle, Soy, Pine Nut and Avocado

Dungeness Crab Cakes - with House-made Sweet-Hot Mustard, Heirloom Radish Salad and Dried Tomato Aioli

Cocoa Crepe ?- Stuffed with Sauteed Lobster in a Lobster Cream

Vine Ripened Tomato Pizza - Fresh Basil, Roasted Garlic, Fresh Mozzarella

Brick Oven House Flat Bread

Proscuitto Ham, Arugula and Sun-Dried Tomato Pizza

Pappardelle Pasta - Porcini Mushrooms, Beef Tenderloin, Sun-Dried Tomatoes, “Garden Sage”

King Crab Ravioli - Asparagus, Baby Greens and Lemon “Musto” Oil

This menu is from a high-end restaurant. As you can see, pasta and cheese are there, but with refinements, and most fine Italian cuisine features seafood. ?Many such restaurants make their own bread daily from scratch. Another thing we like about dining a la Italiano is the serving style called “family”. ?This is much more hospitable for families with children, as the food is placed in the center of the table in containers which encourage people to serve themselves, and is reminiscent of eating at home. The portions are usually large, geared to serve 2 or groups of 4 or more. Here is another example of an Italian restaurant menu:

Baked Pasta Specialties:

Chicken Cannelloni - Stuffed with chicken sausage, provolone, ricotta, and fresh sage, smothered with Romano and marinara, and baked to perfection.

Lasagna ?- Nine layers of lasagna noodles stuffed with our homemade meat sauce and a savory combination of ricotta, mozzarella, provolone, and romano cheeses, baked in made fresh daily marinara.

Roasted Specialties - Served with roasted potatoes and fresh vegetables

Porchetta Rustica - Herb roasted boneless pork loin topped with a rustic red wine sauce that blends balsamic vinegar, blueberries, capers and hazelnuts.

Tuscan Chicken & Vegetables - ?Rosemary marinated bone-in chicken.

Fresh Salmon with Pesto - Sun-dried tomatoes, pesto cream sauce and pine nuts, served with vegetables

Entrees -

Chicken Saltimbocca with prosciutto and artichokes

Chicken Marsala with fresh mushrooms

Chicken Parmigiana with prosciutto

Veal Limone with escarole and white tuscan beans in a lemon butter sauce

This menu sounds less pretentious, yet the food might be just as good tasting. Only you as the diner decide which you prefer.

Italian food is comfort food. ?Maybe that’s what we like most about the italian dining experience.