Promotion for dinners booked from Monday to Thursday ... a very welcome gift from Italy for guests!

Born in Emilia Romagna, the heart of Italian fresh pasta, always a lover of our comfortable home cooking.

Restaurateur and chef in Italy, moved to Sweden for the wonderful nature of this land, I like to transmit culinary traditions of my country by cooking with local ingredients and products to enhance your experience to the maximum.

If you like the idea, dinner can also become an opportunity for a small cooking class: prepare the dishes with me and also the fresh pasta, putting your hands in the flour with the wooden cutting board and the rolling pin.

And, why not, also learn a few words of Italian that can be useful in the kitchen! :-)

Almost 100% of the ingredients I use are Italian, from small organic producers that I import personally with my company, this to guarantee a unique experience of Italian flavors with high quality products, because the raw material is the most important characteristic of a good dish!

For me, cooking is...

Cooking is talking about a universal language that allows you to capture the anime of your land

I learned to cook at...

As in the best Italian traditions, you learn how to cook at home from your grandmother, then you go to school and then to professional cooking

A cooking secret...

Love and passion for the world of Food

My menus

Italian taste

STARTER

Choose 3 dishes

Pinzimonio and italian oliv oil tasting: an Italian classic, tasting of raw vegetables combined with different types of olive oils from single varieties of Italian olives

Tagliere classico italiano: tasting of typical Italian cured meats and cheeses from small organic farms with tasting of jams - all Italy - meat or vegetarian version

Bruschetta Siciliana: crispy bread with fresh tomato, basil, garlic, olive oil and grated ricotta salata cheese -Sicily region - vegetarian

Burrata cream with salted anchovies and capers on crispy bread

Caprese salad with buffalo mozzarella and fresh basilica

Caponata: fried eggplant stewed in olive oil with celery, onion, tomato, raisins, pine nuts and oregano. Slightly bittersweet because blended with wine and sugar - South Italy, Sicily region

FIRST COURSE

Choose 1 dish

Bucatini alla Amatriciana: fresh tomato, guanciale (italian pork cheek), pecorino cheese, chili pepper - Lazio region

Orecchiette alla salsiccia: small hand made pasta with tomato sauce, garlic, red chili pepper, fresh salsiccia - Puglia region

Risotto al Gorgonzola e noci : risotto with gorgonzola and hazelnut sauce - vegetarian -

Linguine al pesto di Basilico e patate - linguine with basil pesto, garlic, pine nuts, parmesan and boiled potatoes as in the original Genoese recipe - Liguria region - vegetarian -

Penne all'arrabbiata e burrata: penne with tomato sauce with garlic, chilli and fresh burrata - Campania region - vegetarian

Lasagne Bolognese with ragù

Vegetarian lasagne with chili

MAIN COURSE

All inclusive

DESSERT

Choose 1 dish

Torta Tenerina: dark chocolate cake with caramelized pears

Crema di mascarpone : mascarpone mousse with dark chocolate Emilia Romagna region ( gluten free )

Colori & Sapori

STARTER

Choose 3 dishes

Assaggio di salumi e formaggi: salumi e formaggi di piccoli produttori biologici abbinati a confetture e mieli italiani con pane nero

Fagottini di mortadella ripieni di ricotta e prezzemolo: Bologna mortadella rolls filled with fresh sheep's milk ricotta and parsley

Pinzimonio and italian oliv oil tasting: an Italian classic, tasting of raw vegetables combined with different types of olive oils from single varieties of Italian olives - veg - - vegan -

Bruschetta toscana: toasted wholemeal bread with cherry tomatoes, oregano, sweet onion and olive oil with pecorino flakes - vegetarian -

Burrata cream on tomato sauce with salted anchovies and capers with croutons -vegetarian -

Eggplant rolls and fresh goat cheese with coriander: grilled eggplant rolls stuffed with fresh goat cheese seasoned with black pepper and coriander leaves - vegetarian -

FIRST COURSE

Choose 1 dish

Risotto shrimp and zucchini risotto with lemon taste

Spaghetti puttanesca: great Italian classic, tomato, salted anchovies, capers, garlic, olive oil, oregano and a pinch of chilli!

Mezze maniche smoked salmon, cream and fresch spinach

Lasagne Bolognese with ragù

Vegetarian lasagne

MAIN COURSE

Choose 1 dish

Spiedini di salsiccia e patate: a very tasty Italian classic: small skewers of sausage, potatoes and onion cooked in the oven

Meatballs in sauce with peas: my grandmother's recipe for tasty beef meatballs with eggs and parmesan cooked first in the oven and then in tomato sauce with peas

Buffalo Caprese; artisanal buffalo mozzarella, tomatoes, fresh oregano, olive oil and wholemeal bread - vegetarian -

DESSERT

Choose 1 dish

Torta Tenerina: dark chocolate cake with caramelized pears

Crema di mascarpone : mascarpone mousse with dark chocolate Emilia Romagna region ( gluten free )

Mexican classic

STARTER

All inclusive

Trio of Nachos: guacamole sauce, spicy tomato, cheese sauce and black pepper

Pico de gallo with crispy tortillas

Huevos rancheros

FIRST COURSE

All inclusive

Chili Chicken Fajitas with Sour Cream

Mexican green salad

MAIN COURSE

All inclusive

Tacos and burritos with: chili of meat - Mexican stewed sausage - black beans with bacon and white rice

DESSERT

All inclusive

Dulce de leche

Mediterraneo

STARTER

Choose 3 dishes

Baba Ganoush: a tasty toasted aubergine sauce with thaini, garlic, olive oil, lemon and sweet paprika - Lebanon, Turkey and the Middle East -

Pallotte cacio e ova: pecorino cheese meatballs in a tasty tomato sauce - South Italy, Abruzzo region -

Caponata: fried eggplant stewed in olive oil with celery, onion, tomato, raisins, pine nuts and oregano. Slightly bittersweet because blended with wine and sugar - South Italy, Sicily region

Greek salad: sweet red onion, cucumber, tomato, black olives, feta cheese, oregano and sweet paprika - Greece -

FIRST COURSE

Choose 1 dish

Cavatelli del Sud: small handmade pasta with fresh tomato, olives, capers, oregano, hot pepper and basil - South Italy, Puglia region

Penne alla Norma: fried aubergines, fresh tomato, basil and grated percorino cheese - South Italy, Sicilian Region

Tabbouleh: salad based on bulgur or couscous with parsley, onions and mint finely chopped and with tomato and cucumber in small pieces, all seasoned with lemon juice and olive oil -Lebanon, Turkey and the Middle East -

MAIN COURSE

All inclusive

Tomato and dill stewed vegetables with white rice and tzaziki: a mixture of vegetables stewed with garlic and onion in olive oil with fresh dill and tomato sauce, accompanied with cumin white rice and tzaztiki sauce - Greece, Lebanon, Turkey and the Middl

DESSERT

All inclusive

Greek yogurt mousse: creamy Greek yogurt, chopped almonds and hazelnuts, honey and cinnamon - Greece

Around the World

STARTER

All inclusive

An appetizer from a region of the world : specify only the type of diet (omnivorous, vegetarian or vegan) and any allergies

FIRST COURSE

All inclusive

An first course from a region of the world: specify only the type of diet (omnivorous, vegetarian or vegan) and any allergies

MAIN COURSE

All inclusive

An main course from a region of the world: specify only the type of diet (omnivorous, vegetarian or vegan) and any allergies

DESSERT

All inclusive

An dessert from a region of the world: specify only the type of diet (omnivorous, vegetarian or vegan) and any allergies

Il bel Paese

STARTER

Choose 3 dishes

Fagottini di ricotta alle erbe e bresaola: bresaola roll stuffed with ricotta with herbs - Emilia Romagna region

Cestini di Parmigiano: baskets of parmesan and mortadella mousse - Emilia Romagna - meat

Padella del pastore: bacon, egg and ricotta cheese cooked on crusty baked bread with oregano - Emilia Romagna region -meat or vegetarian version

Tagliere classico italiano: tasting of typical Italian cured meats and cheeses from small organic farms with tasting of jams - all Italy - meat or vegetarian version

Pallotte cacio e ova: pecorino cheese meatballs in a tasty tomato sauce - Abruzzo region - vegetarian

Bruschetta Siciliana: crispy bread with fresh tomato, basil, garlic, olive oil and grated ricotta salata cheese -Sicily region - vegetarian

Mint pea soft cream with fresh ricotta and black pepper - Lazio region - vegetarian

Frittata all'italiana: Italian omelette with parmesan and onion -all Italy - vegetarian

FIRST COURSE

Choose 1 dish

Linguine al pesto di Basilico e patate - linguine with basil pesto, garlic, pine nuts, parmesan and boiled potatoes as in the original Genoese recipe - Liguria region - vegetarian -

Tagliatella al ragu bolognese: handmade tagliatella pasta with classic bolognese ragu - Emilia Romagna region - meat

Bucatini alla Amatriciana: fresh tomato, guanciale (italian pork cheek), pecorino cheese, chili pepper - Lazio region - meat

Orecchiette alla salsiccia: small hand made pasta with tomato sauce, garlic, red chili pepper, fresh salsiccia - Puglia region -meat

Risotto al Gorgonzola e noci : risotto with gorgonzola and hazelnut sauce - vegetarian

Spaghetto alla chitarra alla puttanesca: spaghetti alla chitarra with fresh little tomatoes, anchovies, capris, black olivs and fresh basilica - Campania region - fish

Spaghetto alla chitarra con pesto toscano: handmade spaghetti alla chitarra with pecorino pesto, walnuts and black cabbage - Toscana region - vegetarian

Penne all'arrabbiata e burrata: penne with tomato sauce with garlic, chilli and fresh burrata - Campania region - vegetarian

Linguine panna & salmone: linguine with onion, cream, a touch of tomato and smoked salmon - all Italy - fish

MAIN COURSE

Choose 1 dish

Caprese di mozzarella di bufala: sliced fresh tomato, basil, oregano, extra virgin olive oil and buffalo mozzarella and crispy bred - Campania region - vegetarian -

Polpette della Nonna: meatballs in tomato sauce and peas - Emilia Romagna region - meat

Tomino Speck e pere: melted Tomino cheese cooked in the oven, with crispy speck and pears with fresh side salad - Piemonte region - meat or vegetarian version

Caponata: sweet and sour fried and stewed vegetables with raisins and pine nuts - Sicilia Region - vegetarian

Lenticchie stufate con ricotta al forno e spinaci: stewed lentils, with baked ricotta and sautéed spinach - Umbria region - vegetarian

Friggione, salsiccia & pane: a classic Bolognese food, onion and tomato stewed in olive oil with pieces of sausage with crispy bread - Emilia region - meat or vegetarian version

DESSERT

Choose 1 dish

Crema di mascarpone e biscotti: mascarpone mousse with crumbled biscuits and dark chocolate Emilia Romagna region

Torta Tenerina: dark chocolate cake with caramelized pears

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Chef Stefano's reviews

4.87

•

10 services

Chef Stefano gjorde vår lilla julafton magisk!

Had a wonderful time with Chef Stefano. Real authentic Italian experience with amazing food and the history behind every dish. Per and I would like to express our sincere thanks and delight at the food you prepared for us. We were also impressed at the super quality of the food. It is difficult to single out any one dish as they were all memorable but the Caponata was particularly delicious and special. Thanks to you we had a great night.

Fantastisk upplevelse ocu något utöver det vanliga. Härliga rätter med underbara råvaror. Vinet var långt över förväntan. Rekommenderar detta varmt.

Stefano is great! The food is of extreme good quality and very tasty. He even brought some special italian products or us to taste free of charge. It was a success for our dinner!

Chef Stefano made our evening with his quality of dishes, joyful explanation of the cooking process and he also used imported ingredients from Italy which made a huge surprisingly difference. I strongly recommend Stefano!