So what exactly is a private cooking party and how does it work?
Gather your friends on any given evening and get ready to cook! Simply

select from the dishes listed below and Nino, resident of Italy for 13 years,

will show you how to make them. He'll go to your home, set up his burners

in your kitchen and entertain you with not only cooking, but stories he

experienced living in the heart of Italy.
The cost of the parties vary, depending on menu selection.  There is a 10

person minimum.  A 25% deposit is required at consultation, and the

ending balance is due upon Nino's arrival. Parties last between two to

three hours and can be arranged any day of the week, as well as the

time of your choice. Feel free to call Nino to set up a consultation at

your convenience. Consultations are free of charge and necessary for

choosing dishes that can be prepared in the time allotted (985) 226-0093.


ANTIPASTI (Appetizers)
Nino's Caesar Dressing
Spicy Olive Oil for Dipping

____ BRUSCHETTA- CLASSICS

· Al Pomodoro fresco

· Al Napoli: with mozzarella cheese

· Al Siciliani: with roasted bell peppers and onions

· Al Scampi

· Al Freddo

· Al Pesto

· Al Tonno

· Al Freddeaux

____ CROSTINI

CLASSIC ITALIAN SAUCES
_____ *Pesto:  A light bold zesty taste created by using fresh basil, cilantro, pine nuts and parmesan cheese, bathed in olive oil.

_____ Al Freddo:  A classic versatile cream sauce made with roasted garlic, heavy cream and a parmesan cheese sauce.

_____ Béchamel:  This white cream sauce is a must to be served over lasagna or cannelloni.

_____ Vodka sauce:  This pink sauce is made with a heavy red sauce with a splash of vodka and heavy cream, giving it a tangy, zesty taste.

_____ SUNDAY SAUCE:  “WOW!”  A zesty, bold, unique, meaty tomato sauce, made with premium cuts of pork and beef, to be enjoyed by family and friends on the day of rest.

_____ “MAMMA’S MEATBALLS”:  This Italian American delight has satisfied millions with its rich, flavorful meatballs, swimming in a zesty tomato sauce.

_____ * WINE GARLIC BUTTER:  This sauce is made with roasted garlic, herb infusion, caramelized in sweet cream butter, with a splash of white wine.

_____ GREMOLATA:  A must taste sauce, to be used as a topping or marinade for steaks and seafood.

_____ *SICILIAN RED SAUCE:  A quick light sauce, made with diced  tomatoes…herb infused creating a smooth light tomato sauce.

PASTAS
_____ * Olio Aglio Perreroncino:  This light sauce includes roasted garlic in extra virgin olive oil, caramelized with a     hint of caspium peppers, topped with fresh cilantro.

_____Penne alla Vodka: Splash of vodka in a pink sauce, giving a tangy, creamy  taste you are sure to enjoy.

_____CARBONARA: Bacon, sautéed in caramelized onion with a touch of cream and parmesan cheese.

_____ * POMODORO FRESCO / CON BASIL: A light Italian classic blend of tasty pungent cherry tomatoes marinated in a      garlic olive oil blend mixed with fresh cut basil.

_____ Sicilian Red Sauce:  A quick, light sauce, made with diced tomatoes… herb infused creation a smooth light sauce.

_____ Bolognese:  A beef and pork mixture in a heavy bacon tomato sauce making  it a hearty bold classic sauce.  

_____ * Pasta al tonno:   This three minute meal used albacore tuna, garlic parsley and fresh herbs.  Quick and healthy, but most of all…tasty.

_____ Chicken Fettuccini al freddo:   A premium, herb infused chicken breast, marinated, and then fired roasted, covered with a classic versatile cream sauce made with roasted garlic, heavy cream and a parmesan cheese sauce over a bed of fettuccini.

_____ Veal Fettuccini al Freddo: A quality veal shank, herb marinated, and seared to a golden perfection, covered with a classic versatile cream sauce made with roasted garlic, heavy cream and a parmesan cheese sauce over a bed of fettuccini.

_____ Ham fettuccini al Freddo:  A center cut ham steak, golden browned, diced and mixed with a classic versatile cream sauce made with roasted garlic, heavy cream and a parmesan cheese sauce over a bed of fettuccini.

_____ * Seafood Fettuccini al Freddo:  Shrimp and lump crab meat, sautéed in a white wine garlic butter lemon sauce, mixed in a classic versatile cream sauce made with roasted garlic, heavy cream and a parmesan cheese sauce over a bed of fettuccini.

_____ * Tagliatelle with garlic butter:  A light sauce made with caramelized garlic in a sweet cream butter herb infused sauce, giving it a bold taste served over tagliatelle pasta.

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ENTREES

CHICKEN
____ CHICKEN PARMESAN:  Herbed breaded chicken cutlets, golden browned, covered with a zesty, tomato sauce, baked and covered with provolone cheese.

____ CHICKEN CUTLETS:  Herb breaded chicken breasts, panned fried to golden perfection.

____ CHICKEN ALLA PANNA:  Sautéed chicken breasts, in garlic, wine cream sauce with mushrooms.

____ INVOLTINI:  Filet of premium chicken breasts, overlaid with an herbed bread crumb mixture, topped with provolone cheese, rolled and baked to golden browned perfection.

____ SCALOPPINI:  An antique braising method to quickly fuse the garlic lemon herb white wine mixture into the meat.  Pan searing, giving it a delightful, bold tangy sauce.

____ CACCIATORE: (A hunter’s sauce) Chicken is sautéed with white wine, olives, peppers, mushrooms, and crushed tomatoes, making a delightful, bold, rich  tomato sauce.

____ GRILLIATTA:  Premium chicken breast, marinated in a 100% extra virgin olive oil herbed infusion, seared over an open flame. 

____ SCALOPPINI DI POLO AL MARSALA:  An antique braising method to quickly fuse the garlic lemon herb white wine mixture into the meat.  Pan searing, giving it a delightful, bold tangy sauce with a splash of Marsala wine. 

____ BLACKENED CHICKEN AL FREDDO:  Pan seared premium chicken breast, braised in cracked black pepper, over a bed of fettuccini, topped with classic al Freddo sauce.

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VEAL
_____ VEAL SCALOPPINI: An antique braising method that quickly fuses the garlic lemon, herb white wine mixture into the pan seared veal, giving it a delightful, bold, tangy sauce.  

· Lemon caper sauce

· Marsala wine sauce

· Lemon and thyme sauce

_____ VEAL INVOLTINI:  Tenderloin veal, overlaid with an herbed bread crumb mixture, topped with provolone cheese, rolled and baked to a golden brown.

_____ VEAL PICCATTA:  Veal sautéed in white wine, butter, garlic, capers and lemon, making its own unique sauce.

_____ VEAL PARMESAN:  Herb breaded veal cutlet, pan fried to a golden perfection.

_____ OSSO BUCCO MILANESE:  Veal shank braised in a wine, lemon garlic sauce, seared to golden brown.

_____ OSSO BUCCO FIORINTINE:  Veal shank braised in wine, lemon garlic sauce, seared to a golden brown with a hint of tomato sauce.

_____ VEAL BORDELAISE:  Veal sautéed in butter with portabella mushrooms, in a fresh rosemary red wine sauce.

_____ VEAL MARSALA:  Pan seared veal tenderloin, braised in a marsala wine mushroom sauce.

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SEAFOOD

_____ SCAMPI

_____ PAN FRIED FISH

_____ SPAGHETTI AL TONNO

_____CHARRED TUNA STEAK

_____SHRIMP IN A CHUNKY MARINARA SAUCE

_____SEAFOOD AL FREDDO

CONTORNI (SIDE DISHES)

_____ SAUTÉED BROCCOLI:  Broccoli spears sautéed in a garlic olive oil mixture.

_____ SAUTÉED SPINACH:  Spinach sautéed in a garlic olive oil.

_____ GARLIC ROASTED MASHED POTATOES:  Idaho potatoes mashed in roasted garlic puree with a butter blend.

_____ SAUTÉED STRING BEANS WITH CHUNKY TOMATO SAUCE:  Fresh string beans sautéed in a garlic olive oil blend topped and cooked with a chunky tomato sauce.

_____ PATTATE AL FORNO:  Idaho fresh potatoes wedges with a blend of herbs baked to a golden brown.

_____ PATATE SCALOPPINI:  Potato wedges cooked in a creamy garlic butter white wine sauce.

_____ POTATO CROQUETTES:  Herbed mashed potatoes formed into croquettes, then baked until golden brown.

_____ PANCETTA STUFFED POTATOES:  Bacon stuffed mashed potatoes in its own skin baked with parmesan cheese.

_____ PAN SEARED GRILLED ASPARAGUS:  Sautéed asparagus in garlic butter and pan grilled to perfection.

DESSERTS

_____ BASIC BISCOTTI

_____ VANILLA CHOCOLATE CHIP

_____ DOUBLE CHOCOLATE ALMOND

_____ DOUBLE CHOCOLATE PECAN

_____ ALMOND CHOCOLATE CHIP

_____ PECAN PEANUT BUTTER

_____ BLUEBERRY ALMOND

_____ CHRISTMAS MEMORIES:  Made with orange zest, dried cranberries and pecans.

_____ TIRA MI SU (PICK ME UP):  Made with a creamy whipped cream, a hint of Godiva chocolate liqueur, sandwiched between two layers of lady fingers, topped with shaved chocolate.

EXTRAS
Arancine (Rice Balls)
Pane Italiano (Italian Bread)
Onion, Ham and Cheese Pizza

"Get really pampered and let us arrange an unforgettable evening and spectacular event at your next party or social gathering."
Call Nino to schedule your party at 985-226-0093