Mestolando, where home cooked italian food happens.

Penne pasta in a unique thick besciamella cream sauce with sauteed Prosciutto ends, and topped off with fresh parsley. This recipe is similar to Carbonara but uses besciamella instead of an egg base.

Saltimbocca, or “jump in the mouth” is a popular way to combine tender veal and prosciutto crudo ham with flavors of sage and garlic.

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