Mestolando, where home cooked italian food happens.

‘Risotto con bietola’ a risotto slow-cooked with a strong sauté base, leafy swiss chard and hints of tomato flavoring. The simple sauté is made up of carrot, celery, red onion in extra virgin olive oil.

Pappa al pomodoro brings some of the simple ingredients like tomatoes, bread, garlic and basil together in a warm flavorful soup.

Piselli al prosciutto, peas with prosciutto ham takes ordinary frozen peas and adds flavors of garlic, prosciutto ham, parsley and olive oil to them.

A different kind of Risotto that takes advantage of fresh artichokes, a great dish to cook when they’re in season. There’s plenty of flavor with garlic, artichokes and parsley being some of the main ones.