In Cinque Terre, Liguria (my hometown) seafood is common at the dinner table. Cooking seafood is my specialty ~ Gian Piero Mazzi
Tender veal cutlet sautéed with mushrooms and dry Marsala wine simmered in a veal demi-glaze grilled vegetables or side pasta.
North Atlantic Salmon fillet chunks, simmered in vodka cream sauce Served with creamy bowtie pasta.
A dozen fresh little neck clams simmered in white wine, a touch of tomato and parsley, tossed with al dente linguine.
Jumbo shrimp sautéed with garlic, olive oil, parsley and fresh tomato splashed with white wine and cream sauce, angel hair.
Grilled salmon fillet, garlic spinach and hearty spicy tomato sauce, with simmered calamari and capers.
Quick fried calamari, tossed in Puttanesca sauce served with al dente angel hair.
Prosciutto wrapped sea scallops, over creamy spaghetti carbonara, with bacon and caramelized onions.
Al dente spaghetti tossed with calamari, scallops, shrimp, mussels and clams with pomodoro and white wine sauce.
Grilled New York strip steak served with Pizzaiola sauce and melted mozzarella grilled vegetables or a side of pasta.
Flash fried tender breaded chicken cutlets smothered with marinara and mozzarella cheese , garlic linguine.
Tender chicken breast sautéed in white wine sauce, a touch of cream and topped with fresh avocado, prosciutto and mozzarella cheese, grilled vegetables or side of pasta.
Fire grilled chicken breast with seasonal grilled vegetable, lemon white wine sauce and diced tomatoes.
Tender veal cutlets flash fried and topped with fresh tomato, basil and mozzarella cheese smothered in a light marinara sauce with capellini and pomodoro sauce.