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 See what's cooking for dinner tonight. Check out our menus here: • Appetizers/Pastas • Main Courses • Wines • Desserts  Tony, Chef Enzo and the staff welcome you to a most memorable experience.
We will show you a warm and hospitable atmosphere as authentic as an old world trattoria.
Sincerely yours,  |
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Dolci 
Tiramisù
Italian for "pick me up", it's made with Savoiardi (otherwise known as lady finger biscuits) dipped in espresso coffee, layered with a whipped mixture of mascarpone, marsala, and sugar and topped with cocoa.
Canoli Shells of fried pastry dough, filled with a sweet, creamy filling of ricotta cheese blended with a combination of vanilla, chocolate chips, Marsala wine, rosewater and other flavorings. Italian Bread Pudding (Budino di Pane) Bread pudding originally came about because frugal cooks in the 11th and 12th centuries grew tired of wasting the stale bread that was left hanging around the kitchens. The recipe was developed by the cooks of the “cucina povere” (kitchen of the poor) who tried to make good use of every last morsel of food and not waste any. Instead of throwing it out, the cooks soaked the bread in water and mixed it with a variety of other ingredients, forming the “poor man’s pudding.” Sfogliatelle Santa Rosa created in the monastery of Santa Rosa in Conca dei Marini in the province of Salerno, Italy, in the 17th century, are shell or cone shaped filled pastries with Ricotta, candied fruit,citrus, and dusted with powdered confectioners sugar. "Sfogliatelle" means "many leaves/layers," the pastry's texture resembling leaves stacked on each other. Gelato The plural is gelati, and it is Italy's regional variant of ice cream. The History of Gelato dates back to the 16th century, where Bernardo Buontalenti, a native of Florence, delighted the court of Caterina dei Medici with his creation. In Italy, the art of traditional gelato making was passed on from father to son, improved and perfected right up to the 20th century, when many gelato makers began to emigrate, taking their know-how to the rest of the world. And so it is with Hot Tomatoe, where today, Vincenzo brings to you the family recipes. Be sure to enjoy your dessert with espresso or coffee in true Italian tradition! |