Italian Homemade Company Menu

Hand-cut flat pasta made with eggs, flour, and semolina. This pasta is great with all the sauces but we like to recommend the bolognese or the pasticciata sauce!

Hand-cut wide pasta made with eggs, flour, and semolina. Like the fettuccine and tagliatelle it is great with all sauces but we recommend the pasticciata or the pesto!

Spinach pasta filled with ricotta and spinach! Our favorite sauces with these are butter & sage or marinara!

Pasta filled with beef, ricotta, and parmigiano. Our favorite sauces for this are pasticciata, butter & sage, and salsa parmigiano!

Our traditional tortellini filled with prosciutto, pork, mortadella, and parmigiano. Contains Nuts.\r\nWe recommend this with salsa parmigiano to complement the filling but is also great with the pasticciata sauce!

Short wide tubes of pasta. Pair well with all the sauces but we like to recommend the bolognese, pesto, or salsa parmigiano!

short pasta with curled edges and a groove down the middle! Great with pesto or pasticciata!

long thin pasta. this is our skinniest noodle! We recommend this with marinara, pesto, or meatballs!

short spiral pasta!!

layered pasta with bolognese, bechamel cream and parmigiano.

six meatballs in a marinara sauce served with piadina flatbread

traditional unleavened flatbread filled with sliced salame, stracchino cheese, and arugula.

traditional unleavened flatbread filled with sliced homemade roast beef, burrata, and arugula.

traditional unleavened flatbread filled with mortadella di bologna, scamorza, and an oven baked tomato.

traditional unleavened flatbread filled with sliced tomato, mozzarella, and basil.

traditional unleavened flatbread stuffed with meatballs, ricotta, parmigiano, and mozzarella served warm.

traditional unleavened flatbread stuffed with mushrooms, ricotta, parsley, and scamorza served warm.

Mixed Greens, Carrots, Radishes, and Oven Baked Tomato served with EVOO and Balsamic Vinegar

Mixed Greens, Cherry Tomatoes, Carrots, Radishes, and Mozzarella served with EVOO and Balsamic Vinegar

Arugula, Cherry Tomatoes, and Imported Burrata Cheese served with EVOO and Balsamic Vinegar

Sliced Tomato, Mozzarella, Basil, and Aceto Balsamico

thinly sliced homemade roast beef served over a bed of arugula and cherry tomatoes.

Our tiramisu has a light fluffy mascarpone cream with coffee soaked ladyfingers and cacao dusted on top!

little italian donut filled with nutella. Contains nuts

an assortment of three little italian donuts. please specify any special requests - we will do our best to accomodate. Contains Nuts

an assortment of six little italian donuts. please specify any special requests - we will do our best to accomodate. Contains Nuts

Our meatballs are made of beef, pork, parmigiano, egg, breadcrumbs and milk.

Our meatballs are made of beef, pork, parmigiano, egg, breadcrumbs and milk.

Our meatballs are made of beef, pork, parmigiano, egg, breadcrumbs and milk.

Our meatballs are made of beef, pork, parmigiano, egg, breadcrumbs and milk.

Our meatballs are made of beef, pork, parmigiano, egg, breadcrumbs and milk.

Keep frozen until you would like to cook. Bring the water to a boil and add salt. Once the water boils, add the pasta and stir a few times to keep it from sticking. \r\nCooking time: 4/5 minutes

Short spiral pasta in the shape of a corkscrew.\r\nKeep frozen until you would like to cook. Bring the water to a boil and add salt. Once the water boils, add the pasta and stir a few times to keep it from sticking. \r\nCooking time: 4/5 minutes

Handmade vegetarian ravioli filled with spinach and ricotta.\r\nKeep frozen until you would like to cook. Bring the water to a boil and add salt. Once the water boils, add the pasta and stir a few times to keep it from sticking. \r\nCooking time: about 4 minutes

Handmade meat ravioli filled with beef and parmigiano. Keep frozen until you would like to cook. Bring the water to a boil and add salt. Once the water boils, add the pasta and stir a few times to keep it from sticking. \r\nCooking time: about 4 minutes

Handmade tortellini filled with prosciutto, mortadella, pork loin, and parmigiano. \r\nKeep frozen until you would like to cook. Bring the water to a boil and add salt. Once the water boils, add the pasta and stir a few times to keep it from sticking. \r\nCooking time: about 4 minutes

Mix of our housemade ragu' bolognese and bechamel creme! Its a creamy pink meat sauce! \r\nContains Meat

Housemade marinara sauce made of tomatoes, garlic, shallots, and basil. \r\nVegetarian.

Bechamel creme made in house that contains milk, flour, and butter.

Housemade pesto made daily from basil leaves, pine nuts, garlic, and parmigiano.

Montelvini Tullia Brut Prosecco di Treviso has an intensely fruity and fresh bouquet of wildflowers and wisteria, golden apple, and mountain honey.

Ruby red with violet hues, fruity intense scent of ripe berries. Persistent and round, fresh and enveloping. Received a trebicchieri distinction!

This dry lambrusco di sorbara has hints of black currants and violets. Pleasantly acidic and balanced.

A Sardinian Vermentino di Gallura DOCG that has intense notes of tropical fruits, peaches, and green apple. Persistent floral bouquet with great minerality.

A typically Sauvignon character, both intense and aromatic with notes of elderflower and gooseberry, which later develop into honeysuckle blossom and grapefruit.

This wine is a tribute to Luigi Pirandello, a nobel prize winner from Sicily. It features a blend of two grapes: inzolia and chardonnay. Both are vinified separately then blended together. This wine has wonderful citrus notes and a lasting finish. Floral and fruity!

This Fiano di Avellino has notes of white peach, lemon, lime and crushed stone on the nose. On the palate it is juicy with balanced acidity.

The Sandro Fay Tei Rosso di Valtellina is a soft and easy-drinking nebbiolo from Lombardy. Hints of violet and strawberry with alpine spices and light tannins.

Calabretta's 'Gaio Gaio' is a \r\nSicilian wine blended from nerello mascalese and nerello cappuccio with an etna rosso quality. Light bodied with red fruit notes, blueberry, and light forest floor notes. Zero intervention wine (organic).

Lagrein is a northern Italian varietal native to Alto Adige. This is a beautiful representation of lagrein that has a powerful bouquet of cherries and pepper. On the palate is has smooth tannins with hints of bitter chocolate!

This Chianti Classico DOCG has violet and red fruit notes with powerful tannins. \r\n90 pts James Suckling\r\n93 pts Luca Maroni

It has very fresh, ripe, typical Sangiovese aromas. Floral and berry notes, soft yet full of energy. 95% sangiovese and 5% merlot. \r\nCertified organic and biodynamic farming.

A balanced barolo with strong tannins, hints of violet, rosehip, and bitter chocolate.

James Suckling calls it, "Extremely perfumed and pretty with plum and black-cherry aromas, as well has just hints of cedar. Full body, chewy tannins and lots of fruit. Yet, it’s always reserved and beautiful." Hold for a couple more years, if you can. Will just get even better. 95 JS 94 WS

Lifted nose of oak and fruit with notions of Marasca cherry, violet and pomegranate. Earthy hints appear, too, as do nuances of sage and soy with increasing age.\r\nJD 95+, 94 WS, 94 WA, 94 JS, 94 V