Il Paesano (Fort Lauderdale)

Pear stuffed purse pasta in a rich cream sauce with gorgonzola.

Lightly breaded eggplant layered with mozzarella and parmesan cheese.

Truffle fiocchetti in a cream of porcini sauce.

Burrata salad on a bed of arugula surrounded by prosciutto di parma.

Homemade lobster ravioli in a light pink sauce.

Burrata salad on a bed of arugula surrounded by prosciutto di parma.

Sweet Italian Sausages sauteed with roasted bell peppers.

Half and red pepper stuffed with ground beef and pancetta.

Mixed green salad with cherry tomatoes, feta cheese, and kalamata.

Over baked cauliflower topped with garlic and olive oil bread crumbs.

Mozarella, sliced tomato, and basil.

Grilled octopus tentacle served on a bed of mixed vegetables.

3 cold cuts, 3 hard cheese, and roasted red peppers.

Fried rice ball filled with cheese and green peas.

Half an eggplant stuffed with cubed eggplant pulp sauteed with tomato.

Lightly breaded eggplant layered with mozzarella and parmesan cheese.

Bowl size.

Bowl size.

Homemade pasta layered with meat bolognese sauce, and Parmigiano.

Spinach and ricotta ravioli with garlic, tomato, and basil sauce.

Truffle fiocchetti in a cream of porcini sauce.

Fresh filet of fish prepared in a light lemon, white wine, and garlic sauce.

Spaghetti with garlic, San Marzano, and tomato sauce with basil.

Ravioli stuffed with veal osso buco in a brown butter and sage sauce.

Spaghetti prepared in a San Marzano tomato sauce with onion

Beef short rib braised in red wine served with a side of parmigiano.

Spaghetti with ground beef and San Marzano tomato sauce.

Homemade tortellini with beef and prosciutto in a marinara sauce.

Penna pasta with a San Marzano tomato and diced eggpant.

Veal scaloppine prepared in a lemon caper sauce with seasonal vegetables.

Homemade lobster ravioli in a light pink sauce.

Pear stuffed purse pasta in a rich cream sauce with gorgonzola.

Penna with cream and mushroom sauce.

Dark meat chicken pcs cooked in roasted pepper, tomato, and green.