Gran Caffe L'Aquila Menu Prices (1716 Chestnut Street, Philadelphia)

Italian egg and parmigiano omelet on fresh baked croissant.

Fresh baked croissant filled with fior di latte and prosciutto di parma.

Fresh baked Italian croissant infused with toasted almonds.

Fresh baked Italian croissant filled with nutella.

Fresh baked Italian cinnamon bun.

Includes cups, stirrers, milk, and sugar.

Classic fresh baked Italian croissant.

Italian sweet bread.

Petite tuscan-style biscotti (half dozen per order).

3 house selected hand made Dolce Aveja cookies direct from L'Aquila. (3 cookies per order, enjoy as many as you please!)

Six homemade Dolce Aveja cookies, assorted.

Dark chocolate and milk chocolate imported from torino infused with hazelnuts from the langhe.

Imported pistachio from mount etna.

Fiore di latte gelato infused with amarena cherries from Italy.

Sorbet of fresh peach and mango.

Homemade caramel infused with Sicilian sea salt.

House roasted L''aquila blend coffee woven into an artisanal gelato!

70% Dark Chocolate imported from Torino

Caramel custard.

Almond cookie gelato made from soft Dolce Aveja hand made cookies

Cherry cheesecake infused with pie crust & crumbles Enjoy this delight TODAY!

Organic Peach Tea, refreshing, delightful, all natural

Artisanal Peach Soda

Artisanal Organic Italian Ginger Ale

Italian Blood Orange Soda

Sparkling San Pellegrino Water

Italian Bergamot soda- The best lemon-citrus you could taste, tart and delightful.

Small Flat Water

Organic Artisanal Cola made from real cola beans.

Artisanal Orange Soda

Italian Lemon-Lime Soda

Artisanal Italian Aperitivo typically consumed before the meal to clear the palate.

Imported Artisanal Italian Citron Soda

Artisanal Chinotto Soda

Artisanal Lemon Soda

Italian Aperitivo Soda

Italian Artisanal Tonic

Fresh baked tart filled with homemade custard and topped with seasonal berries.

Espresso, ladyfingers, mascarpone crema.

Sicilian sheeps ricotta and candied fruit filling.

Nutella and banana brioche bread pudding.

Creamy ricotta cheesecake.

Ladyfingers, wild beries, mascarpone crema.

Cooked cream with espresso, Italian chocolate, a touch of sambucca.

Historic Chocolate Truffle made in Perugia with Hazelnuts and an alluring blend of Milk Chocolate, dark chocolate and a little love note. Over 100 years ago, a young chocolatier named Luisa Spagnoli fell in love and would wrap romantic notes around the chocolates that she sent to Giovanni, her love, for his inspection. Feel the passionate flavor in each bite. Baci means ‘kiss’ in Italian

The first hot chocolate served on the Peninsula was served in Torino at the court of Savoy in 1560 which is where the history of chocolate on the Italian peninsula begins. We recreate a luxurious hot Chocolate honoring this history featuring our rich, decadent & structured proprietary chocolate blend showcasing poetic notes of citrus flowers, dried berries, molasses & sweet spice. Close your eyes and transport your senses to an Italian chocolate paradise. Gran Caffè L’Aquila Cioccolata Calda is Passione Italiana. Follow these instructions for a rich hot cocoa, or add more powder for an even more decadent chocolate experience ! Pour 6 oz of milk into a small pan. Warm on low heat and slowly whisk in our artisanal chocolate. It’s an all natural product so whisk well to avoid clumping (4 Tablespoons for Rich Italian Chocolate, 2 tablespoons for American Style). Continue whisking on low heat until it is creamy and steaming. Enjoy Cioccolata Calda Italiana! At home Hot Chocolate.

From Sorelle Nurzia, this elegant yellow paper is hand-wrapped around a bar of soft chocolate nougat studded with Abruzzese hazelnuts.

Experience the full taste of Piedmont chocolate and Langhe hazelnuts with the Nocciolato chocolate bar featuring whole Langhe hazelnuts(considered the best in the world) infused in mouth watering Baratti e Milano chocolate. An experience that chocolate lovers cannot miss.

Fine gianduja chocolate with hazelnuts and milky cocoa layer Crafted with love in Perugia, Italy

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa does not pass through the phase of conching: the cocoa paste is processed at 40° with added granulated sugar; failing to melt or blend, the sugar gives the chocolate of Modica the characteristic “rough” appearance of the grainy texture. It is made today the same way it has been made for centuries. Enjoy a unique and decadent chocolate experience.

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa does not pass through the phase of conching: the cocoa paste is processed at 40° with added granulated sugar; failing to melt or blend, the sugar gives the chocolate of Modica the characteristic “rough” appearance of the grainy texture. It is made today the same way it has been made for centuries. Enjoy a unique and decadent chocolate experience.

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa does not pass through the phase of conching: the cocoa paste is processed at 40° with added granulated sugar; failing to melt or blend, the sugar gives the chocolate of Modica the characteristic “rough” appearance of the grainy texture. It is made today the same way it has been made for centuries. Enjoy a unique and decadent chocolate experience.

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa does not pass through the phase of conching: the cocoa paste is processed at 40° with added granulated sugar; failing to melt or blend, the sugar gives the chocolate of Modica the characteristic “rough” appearance of the grainy texture. It is made today the same way it has been made for centuries. Enjoy a unique and decadent chocolate experience.

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa does not pass through the phase of conching: the cocoa paste is processed at 40° with added granulated sugar; failing to melt or blend, the sugar gives the chocolate of Modica the characteristic “rough” appearance of the grainy texture. It is made today the same way it has been made for centuries. Enjoy a unique and decadent chocolate experience.

A tasting of all three Amedei mini chocolate specialties (6 2oz mini-bars) Toscano Brown Milk chocolate Toscano Black - 70% dark chocolate Porcelana-Extra Dark Chocolate 70% | 100% Criollo

Tozzetti al cioccolato: abruzzo Made biscotti infused with artisanal milk chocolate Tozzetti is the word used in Abruzzo, Umbria & Lazio for biscotti. They are very similar to Tuscan cantucci. Although cantucci are traditionally made with almonds, Tozzetti have various fillings. Here we have a chocolate filled tozzetti.

L’Aquila- (70% Arabica + 30% Robusta)Our signature medium dark roast blend with notes of dried plum and pan dolce (Ligurian style raisin scone), featuring a dark chocolate finish. (This is a very balanced blend which features moderately high caffeine)

Torino- (90% Arabica + 10% Robusta)Elegant Northern Italian medium roast blend featuring floral notes vanilla, almond and peach. (This coffee is a lighter roast compared to the two above blends with 90% Arabica allowing for a floral, expressive style )

Napoli- (65% Arabica + 35% Robusta)A robust high caffeine Southern Italian dark roast blend with hints of apricot jam, malt and cocoa powder. (This is the definitively the highest caffeine & darkest roast of the group)

Roma (Decaf) (70% Arabica + 30% Robusta)- Sensual and complex medium dark roast blend with notes of wild berry, hazelnut & milk chocolate & hazelnut chocolate. A very balanced blend similar to the L'Aquila blend but leaning more towards milk chocolate, rather than dark chocolate in flavor and naturally decaffeinated using the swiss water method of decaffeination

Seared duck breast topped with a sauce of Italian black olives, garlic, pancetta, extra virgin olive oil, & rosemary. Served with a Farro polenta.

A modern Cortona specialty, thick Tuscan pasta rods, vodka cream sauce with accents of smoked pancetta, rosemary, & spicy hot pepper.

Selection of 18 month aged Prosciutto Toscano, 10 month aged Pecorino Toscano cheese, & olives, accompanied by cherry blossom honey, chestnut spread, & grilled casereccio bread.

Tuscan spelt & wild mushroom soup featuring Porcini, Cremini & Portobello mushrooms

The original recipe from Verona featuring borlotti beans, vegetables, aromatic herbs, and tagliatelle egg pasta.

Endive, arugula, radicchio, and lemon vinaigrette.

Endive, arugula, radicchio, and lemon vinaigrette.

Kale, romaine, focaccia, and creamy parmigiano dressing.

Kale, romaine, focaccia, and creamy parmigiano dressing.

Baby greens, pear, grapes, dried cherries, pine nuts, caprino (goat) cheese, and shallot vinaigrette.

Baby greens, pear, grapes, dried cherries, pine nuts, caprino (goat) cheese, and shallot vinaigrette.

Chilled seafood salad, shrimp, calamari, scungilli, scallops served with fresh lemon

Chilled seafood salad, shrimp, calamari, scungilli, scallops served with fresh lemon

Greens, tomato, cucumber, red onion, fresh basil, crostini.

Greens, tomato, cucumber, red onion, fresh basil, crostini.

Choose one of our classic artisanal D.O.P. Panini's Made fresh daily! Order individual or half tray size. Having a group of friends over? Try our assorted Panino Tray!

Choose one of our classic artisanal D.O.P. Panini's Made fresh daily! Order individual or half tray size. Having a group of friends over? Try our assorted Panino Tray!

Choose one of our classic artisanal D.O.P. Panini's Made fresh daily! Order individual or half tray size. Having a group of friends over? Try our assorted Panino Tray!

Choose one of our classic artisanal D.O.P. Panini's Made fresh daily! Order individual or half tray size. Having a group of friends over? Try our assorted Panino Tray!

Recla P.G.I., smoked then air dried 22 weeks. Served with parmigiano crostini, olives, and greens.

Recla P.G.I., smoked then air dried 22 weeks. Served with parmigiano crostini, olives, and greens.

Rovagnati P.G.I., Artisan Ham with pistachio. Served with parmigiano crostini, olives, and greens.

Rovagnati P.G.I., Artisan Ham with pistachio. Served with parmigiano crostini, olives, and greens.

Super Lean Beef Prosciutto served underneath a refreshing accompaniment of arugula, parmigiano, and pomodorini.

Super Lean Beef Prosciutto served underneath a refreshing accompaniment of arugula, parmigiano, and pomodorini.

Tasting of Prosciutto Di Parma, Speck Alto Adige, Mortadella Bologna & Bresaola.

Tasting of Prosciutto Di Parma, Speck Alto Adige, Mortadella Bologna & Bresaola.

Buffalo Mozzarella imported from Campania served your choice of topping! Caprese Eggplant Caponata Roasted Pepper Caponata Cauliflower Caponata or Tomato & Prosciutto di Parma

Buffalo Mozzarella imported from Campania served your choice of topping! Caprese Eggplant Caponata Roasted Pepper Caponata Cauliflower Caponata or Tomato & Prosciutto di Parma

Buffalo Mozzarella imported from Campania served your choice of topping! Caprese Eggplant Caponata Roasted Pepper Caponata Cauliflower Caponata or Tomato & Prosciutto di Parma

Buffalo Mozzarella imported from Campania served your choice of topping! Caprese Eggplant Caponata Roasted Pepper Caponata Cauliflower Caponata or Tomato & Prosciutto di Parma

Buffalo Mozzarella imported from Campania served your choice of topping! Caprese Eggplant Caponata Roasted Pepper Caponata Cauliflower Caponata or Tomato & Prosciutto di Parma

Burrata Mozzarella imported from Puglia served with your favorite topping Caprese Eggplant Caponata Roasted Pepper Caponata Cauliflower Caponata or Tomato & Prosciutto di Parma

Burrata Mozzarella imported from Puglia served with your favorite topping Caprese Eggplant Caponata Roasted Pepper Caponata Cauliflower Caponata or Tomato & Prosciutto di Parma

Burrata Mozzarella imported from Puglia served with your favorite topping Caprese Eggplant Caponata Roasted Pepper Caponata Cauliflower Caponata or Tomato & Prosciutto di Parma

Burrata Mozzarella imported from Puglia served with your favorite topping Caprese Eggplant Caponata Roasted Pepper Caponata Cauliflower Caponata or Tomato & Prosciutto di Parma

Burrata Mozzarella imported from Puglia served with your favorite topping Caprese Eggplant Caponata Roasted Pepper Caponata Cauliflower Caponata or Tomato & Prosciutto di Parma

A Northern Italian Cheese tasting including: Parmigiano- Reggiano (Emilia) Fontina (Valle D'Aosta) Gorgonzola (Lombardia) Served with Strawberry & Fig Marmalade, Grapes, & Crostini

A Northern Italian Cheese tasting including: Parmigiano- Reggiano (Emilia) Fontina (Valle D'Aosta) Gorgonzola (Lombardia) Served with Strawberry & Fig Marmalade, Grapes, & Crostini

A Southern Italian Cheese Tasting featuring: Capra ( Campagna) Cave Aged Cacaiocavallo (Molise) Pecorino Romana (Lazio) Served with Fig and Strawberry Marmalades, Grapes, & Crostini

A Southern Italian Cheese Tasting featuring: Capra ( Campagna) Cave Aged Cacaiocavallo (Molise) Pecorino Romana (Lazio) Served with Fig and Strawberry Marmalades, Grapes, & Crostini

All 6 cheeses from North to South including: Capra (Goat Cheese from Campania) Cave Aged Caciocavallo (Cows Milk Cheese from Molise) Pecorino Romana (Sheeps Milk Cheese from Lazio) Parmigiano-Reggiano (Cows Milk Cheese from Emilia) Fontina (Cows Milk Cheese from Valle D'Aosta) Gorgonzola (Cows Milk Cheese from Lombardia) Served with Strawberry & Fig Marmalades, grapes, & Crostini

All 6 cheeses from North to South including: Capra (Goat Cheese from Campania) Cave Aged Caciocavallo (Cows Milk Cheese from Molise) Pecorino Romana (Sheeps Milk Cheese from Lazio) Parmigiano-Reggiano (Cows Milk Cheese from Emilia) Fontina (Cows Milk Cheese from Valle D'Aosta) Gorgonzola (Cows Milk Cheese from Lombardia) Served with Strawberry & Fig Marmalades, grapes, & Crostini

Choice of buffala mozzarella from campania or burrata (made from fresh mozzarella and cream) from puglia. Served four different ways.

Choice of buffala mozzarella from campania or burrata (made from fresh mozzarella and cream) from puglia. Served four different ways.

Choice of buffala mozzarella from campania or burrata (made from fresh mozzarella and cream) from puglia. Served four different ways.

Choice of buffala mozzarella from campania or burrata (made from fresh mozzarella and cream) from puglia. Served four different ways.

Aged mozzarella topped with Prosciutto di Parma.

Choose prosciutto di Parma or prosciutto san daniele. Served with parmigiano crostini, olives, and greens.

Sicilian rice ball, veal, and pork ragu, peas, mozzarella, and tomato sauce.

Sicilian rice ball, veal, and pork ragu, peas, mozzarella, and tomato sauce.

Flash fried artichokes, fresh squeezed lemon

Flash fried artichokes, fresh squeezed lemon

Italian eggplant, fresh ricotta, fior di latte mozzarella, and tomato sauce.

Italian eggplant, fresh ricotta, fior di latte mozzarella, and tomato sauce.

Grilled Puglian octopus with lemon citrus accent

Grilled Puglian octopus with lemon citrus accent

Mascarpone infused Italian crabcake with cucumber salad.

Mascarpone infused Italian crabcake with cucumber salad.

Fire roasted aged mozzarella topped with Prosciutto di Parma

Fire roasted aged mozzarella topped with Prosciutto di Parma

Fresh mussels, garlic, tomato, pepperoncino

Fresh mussels, garlic, tomato, pepperoncino

Choose your favorite topping bruschetta, or choose the kit and make your own all served on grilled casereccio bread.

Choose your favorite topping bruschetta, or choose the kit and make your own all served on grilled casereccio bread.

Choose your favorite topping bruschetta, or choose the kit and make your own all served on grilled casereccio bread.

Choose your favorite topping bruschetta, or choose the kit and make your own all served on grilled casereccio bread.

Choose your favorite topping bruschetta, or choose the kit and make your own all served on grilled casereccio bread.

Semolina crusted calamari, shrimp, zucchini

Hand rolled water and flour fusili pasta tossed in a slow cooked veal, pork, & lamb tomato ragù topped with shavings of Capretto artisanal cheese

Guitar Pasta, tomato, Guanciale, onion, Pecorino

Guitar Pasta, tomato, Guanciale, onion, Pecorino

Guitar Pasta, tomato, Guanciale, onion, Pecorino

Veal braciole, wild boar meatballs, sausage, and lamb in a tomato sauce with flour and water hand rolled Fusilli Cilentani pasta.

Veal braciole, wild boar meatballs, sausage, and lamb in a tomato sauce with flour and water hand rolled Fusilli Cilentani pasta.

Handmade with potato, and ricotta, fontina cream, and wild mushrooms.

Handmade with potato, and ricotta, fontina cream, and wild mushrooms.

Jumbo rigatoni, yellow datterino tomato, garlic, and parmigiano.

Jumbo rigatoni, yellow datterino tomato, garlic, and parmigiano.

Egg ribbon pasta, Northern Italian cream sauce, speck, peas, shaved Parmigiano

Egg ribbon pasta, Northern Italian cream sauce, speck, peas, shaved Parmigiano

Wide ribbon pasta, slow cooked pork, veal, lamb, and chicken (pulled off the bone) ragu.

Wide ribbon pasta, slow cooked pork, veal, lamb, and chicken (pulled off the bone) ragu.

Homemade petite ravioli stuffed with veal, pork, onion, and aromatic herbs topped with a butter, sage, and white truffle sauce.

Homemade petite ravioli stuffed with veal, pork, onion, and aromatic herbs topped with a butter, sage, and white truffle sauce.

Homemade pasta tubes filled w/ fresh shrimp, calamari, monkfish, scallops, ricotta, baked with tomato-besciamella

Homemade pasta tubes filled w/ fresh shrimp, calamari, monkfish, scallops, ricotta, baked with tomato-besciamella

Fresh wild clams, extra virgin olive oil, garlic, and parsley over spaghetti

Clams, mussels, calamari, salmon, monkfish, tomato broth, tagliolini pasta

Clams, mussels, calamari, salmon, monkfish, tomato broth, tagliolini pasta

Fresh monkfish, tomato, garlic, olive, and capers and chitarra pasta

Fresh monkfish, tomato, garlic, olive, and capers and chitarra pasta

Fire grilled Scottish salmon, with herb crust, on a cedar plank with roasted potatoes & asparagus

Fire grilled Scottish salmon, with herb crust, on a cedar plank with roasted potatoes & asparagus

Mediterranean seabass pan roasted with Extra virgin olive oil with fresh lemon. Served with shaved fennel & asparagus

Mediterranean seabass pan roasted with Extra virgin olive oil with fresh lemon. Served with shaved fennel & asparagus

Lamb-Bacon skewers, side of peperoncino dip

Lamb-Bacon skewers, side of peperoncino dip

Wild boar & long hot pepper meatballs

Free range half chicken roasted under a terracotta brick served with roasted potatoes and asparagus

Free range half chicken roasted under a terracotta brick served with roasted potatoes and asparagus

Sweet & spicy sausage pan seared with extra virgin olive oil, Orvieto wine, fresh grapes & aromatic herbs. Served with a fennel salad

Sweet & spicy sausage pan seared with extra virgin olive oil, Orvieto wine, fresh grapes & aromatic herbs. Served with a fennel salad

Veal braciole, tagliatelle pasta, and tomato sugo.

Veal braciole, tagliatelle pasta, and tomato sugo.

Veal medallions, layered with prosciutto and sage, sautéed in a white wine sauce. Served with roasted potatoes and asparagus

Veal medallions, layered with prosciutto and sage, sautéed in a white wine sauce. Served with roasted potatoes and asparagus

Thin cut fries tossed with parmigiano & truffle

Thin cut fries tossed with parmigiano & truffle

Oven roasted potato wedges seasoned with fresh rosemary.

Oven roasted potato wedges seasoned with fresh rosemary.

Sauteed in garlic and extra virgin olive oil

Sauteed in garlic and extra virgin olive oil

Fire grilled asparagus

Fire grilled asparagus

Roasted Cauliflower with a touch of onion and peppers

Roasted Cauliflower with a touch of onion and peppers

Garlic sauteed cremini & portobello mushrooms

Garlic sauteed cremini & portobello mushrooms

Spicy long hots sautéed in garlic and plenty of olive oil

Roasted Sweet Red Peppers

Roasted Sweet Red Peppers

House roasted Gran Caffe L'Aquila espresso, ladyfingers, mascarpone blended into gelato.

Chocolate covered strawberry

Fiore di latte gelato infused with Amarena cherries from Rome

Imported pistachio from Mount Etna in Sicily

Dark chocolate and milk chocolate imported from Torino infused with hazelnuts from the langhe.

Homemade caramel infused with Sicilian sea salt.

70% Dark Chocolate Imported from Torino

Cannoli cream, chocolate chips, and cannoli shell woven into a gelato.

House roasted L'aquila blend coffee woven into a magical gelato

Italian almond cookie made by Dolce Aveja L'Aquila blended with whole milk.

Stefano Biasini's signature Italian style Vanilla featuring Bourbon vanilla with an infusion of fresh citrus notes.

Sorbet of fresh peach and mango.

Banana sorbetto - No milk, no cream!

Artisanal Blood Orange Soda

Artisanal Orange Soda

Italain Bergamot Soda- Super refreshing, super tart, delightful!

Artisanal Chinotto Soda

Artisanal aperitivo beverage Typically consumed before a meal to cleanse your palate

Artisanal Lemon-Lime Soda

Artisanal Lemon Soda

All Natural Still Water from the hills of Toscana - Acqua Panna

Small bottle of San Pellegrino Natural Sparkling Water

Espresso, ladyfingers, mascarpone crema.

Espresso, ladyfingers, mascarpone crema.

Nutella and banana brioche bread pudding.

Nutella and banana brioche bread pudding.

Sicilian sheeps ricotta and candied fruit filling.

Sicilian sheeps ricotta and candied fruit filling.

Cooked cream with espresso, Italian chocolate, a touch of sambucca.

Creamy ricotta cheesecake.

Creamy ricotta cheesecake.

Seasonal fruit salad

Seasonal fruit salad

1 box of Authentic Abruzzo style pizzelle vanilla wafers

Napoli- (65% Arabica + 35% Robusta)A robust high caffeine Southern Italian dark roast blend with hints of apricot jam, malt and cocoa powder. (This is the definitively the highest caffeine & darkest roast of the group)

L’Aquila- (70% Arabica + 30% Robusta)Our signature medium dark roast blend with notes of dried plum and pan dolce (Ligurian style raisin scone), featuring a dark chocolate finish. (This is a very balanced blend which features moderately high caffeine)

Torino- (90% Arabica + 10% Robusta)Elegant Northern Italian medium roast blend featuring floral notes vanilla, almond and peach. (This coffee is a lighter roast compared to the two above blends with 90% Arabica allowing for a floral, expressive style )

Roma (Decaf) (70% Arabica + 30% Robusta)- Sensual and complex medium dark roast blend with notes of wild berry, hazelnut & milk chocolate & hazelnut chocolate. (A very balanced blend similar to the L'Aquila blend but leaning more towards milk chocolate, rather than dark chocolate in flavor and naturally decaffeinated using the swiss water method of decaffeination)

18 oz bag of Italy's most POPULAR chocolate chip cookie - Enjoy Gocciole!

Bonomi's most classic sugar topped puff pastry, good on their own, but great dipped in coffee, milk, tea and confectioner's custard...as a matter of fact, they're always a treat! 18oz bag.

1 Box of Soft Baked Biscotti infused with fig.

The first hot chocolate served on the Peninsula was served in Torino at the court of Savoy in 1560 which is where the history of chocolate on the Italian peninsula begins. We recreate a luxurious hot Chocolate honoring this history featuring our rich, decadent & structured proprietary chocolate blend showcasing poetic notes of citrus flowers, dried berries, molasses & sweet spice. Close your eyes and transport your senses to an Italian chocolate paradise. Gran Caffè L’Aquila Cioccolata Calda is Passione Italiana. Follow these instructions for

Tozzetti al cioccolato: abruzzo Made biscotti infused with artisanal milk chocolate Tozzetti is the word used in Abruzzo, Umbria & Lazio for biscotti. They are very similar to Tuscan cantucci. Although cantucci are traditionally made with almonds, Tozzetti have various fillings. Here we have a chocolate filled tozzetti. Great on their own or dipping in coffee/tea! Made in L'Aquila, Abruzzo exclusively for Gran Caffe L'Aquila.

Historic Chocolate Truffle made in Perugia with Hazelnuts and an alluring blend of Milk Chocolate, dark chocolate and a little love note. Over 100 years ago, a young chocolatier named Luisa Spagnoli fell in love and would wrap romantic notes around the chocolates that she sent to Giovanni, her love, for his inspection. Feel the passionate flavor in each bite. Baci means ‘kiss’ in Italian

A tasting of all three Amedei mini chocolate specialties (6 2oz mini-bars) Toscano Brown Milk chocolate Toscano Black - 70% dark chocolate Porcelana-Extra Dark Chocolate 70% | 100% Criollo

From Sorelle Nurzia, this elegant yellow paper is hand-wrapped around a bar of soft chocolate nougat studded with Abruzzese hazelnuts. Located in Bazzano, in the Abruzzo region of Italy, Sorelle Nurzia was founded in 1835 by Gennaro Nurzia. Gennaro was an experienced distiller and decided to expand his expertise into the realm of confectionery. A turning point for the company came under the stewardship of Gennaro's grandson, Ulisse Nurzia. Ulisse expanded the company's product range and aggressively experimented with new recipes. Until his d

Crispy wafers with vanilla cream filling made in the Alto-Adige Since 1925, Loacker has been synonymous with the finest quality fresh-wafer and chocolate products. The Loacker family selects the finest ingredients and produces its' delicous range at over 3,000 feet in the hart of the Dolomites, where the air and water are fresh and pure. NO Artificial Flavorings or Coloring, All Natural!

Crispy wafers with cocoa and chocolate cream filling Since 1925, Loacker has been synonymous with the finest quality fresh-wafer and chocolate products. The Loacker family selects the finest ingredients and produces its' delicous range at over 3,000 feet in the hart of the Dolomites, where the air and water are fresh and pure. NO Artificial Flavorings or Coloring, All Natural!

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa doe

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa doe

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa doe

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa doe

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa doe

Soft baked chocolate sugar cookie. Made in L'Aquila, Abruzzo exclusively for Gran Caffe L'Aquila.

The perfect treat !! Pie crust Cherry cheesecake infused with pie crust crumbles. Pure Decadence !!

Baby greens, pear, grapes, dried cherries, pine nuts, caprino (goat) cheese, and shallot vinaigrette.

Kale, romaine, focaccia, and creamy parmigiano dressing.

Endive, arugula, radicchio, and lemon vinaigrette.

The original recipe from Verona featuring borlotti beans, vegetables, aromatic herbs, and tagliatelle egg pasta.

Chilled seafood salad, shrimp, calamari, scungilli, scallops served with fresh lemon

Greens, tomato, cucumber, red onion, fresh basil, crostini.

Burrata Mozzarella imported from Puglia served with your favorite topping Caprese Eggplant Caponata Roasted Pepper Caponata Cauliflower Caponata or Tomato & Prosciutto di Parma

All 6 cheeses from North to South including: Capra (Goat Cheese from Campania) Cave Aged Caciocavallo (Cows Milk Cheese from Molise) Pecorino Romana (Sheeps Milk Cheese from Lazio) Parmigiano-Reggiano (Cows Milk Cheese from Emilia) Fontina (Cows Milk Cheese from Valle D'Aosta) Gorgonzola (Cows Milk Cheese from Lombardia) Served with Strawberry & Fig Marmalades, grapes, & Crostini

Tasting of Prosciutto Di Parma, Speck Alto Adige, Mortadella Bologna & Bresaola served with crostini

Buffalo Mozzarella imported from Campania served your choice of topping! Caprese Eggplant Caponata Roasted Pepper Caponata Cauliflower Caponata or Tomato & Prosciutto di Parma

Choose one of our classic artisanal D.O.P. Panini's Made fresh daily! Order individual or half tray size. Having a group of friends over? Try our assorted Panino Tray!

The gold standard of Prosciutto! Aged 24 months served with olives and crostini

A Northern Italian Cheese tasting including: Parmigiano- Reggiano (Emilia) Fontina (Valle D'Aosta) Gorgonzola (Lombardia) Served with Strawberry & Fig Marmalade, Grapes, & Crostini

A Southern Italian Cheese Tasting featuring: Capra ( Campagna) Cave Aged Cacaiocavallo (Molise) Pecorino Romana (Lazio) Served with Fig and Strawberry Marmalades, Grapes, & Crostini

Super Lean Beef Prosciutto served underneath a refreshing salad of arugula, shaved Parmigiano-Reggiano & Grape Tomatoes

Slightly sweeter flavor profile, aged 16 months. Served with olives & crostini.

Recla P.G.I., smoked then air dried 22 weeks. Served with parmigiano crostini, olives, and greens.

Rovagnati P.G.I., Artisan Ham with pistachio. Served with parmigiano crostini, olives, and greens.

Aged mozzarella oven baked then topped with Prosciutto di Parma served with toasted bread.

Italian eggplant layered & stacked with, fresh ricotta, fior di latte mozzarella, and tomato sauce.

Semolina crusted calamari, shrimp, zucchini

Sicilian rice ball, veal, and pork ragu, peas, mozzarella, and tomato sauce. (4)

Choose your favorite topping bruschetta, or choose the kit and make your own all served on grilled casereccio bread.

Mascarpone infused Italian crabcake with cucumber salad.

Grilled Puglian octopus with lemon citrus accent

Flash fried Roman style artichokes, served with fresh squeezed lemon

Fresh mussels, garlic, tomato, pepperoncino

Fire roasted aged mozzarella topped with Prosciutto di Parma & served with toasted bread.

Wide ribbon pasta, slow cooked pork, veal, lamb, and chicken (pulled off the bone) ragu.

Handmade with potato, and ricotta, fontina cream, and wild mushrooms.

Egg ribbon pasta, Northern Italian cream sauce, speck, peas, shaved Parmigiano

Jumbo rigatoni, yellow datterino tomato, garlic, and parmigiano.

Hand rolled water and flour fusili pasta tossed in a slow cooked veal, pork, & lamb tomato ragù topped with shavings of Capretto artisanal cheese

Homemade petite ravioli stuffed with veal, pork, onion, and aromatic herbs topped with a butter, sage, and white truffle sauce.

Guitar Pasta, tomato, Guanciale (Italian bacon), onion, Pecorino Romano

Veal braciole, wild boar meatballs, sausage, and lamb in a tomato sauce with flour and water hand rolled Fusilli Cilentani pasta.

Fire grilled Scottish salmon, with herb crust, on a cedar plank with roasted potatoes & asparagus

Fresh wild clams, extra virgin olive oil, garlic, and parsley over spaghetti

Homemade pasta tubes filled w/ fresh shrimp, crab, branzino, scallops, ricotta, baked with tomato-besciamella

Mediterranean seabass pan roasted with Extra virgin olive oil with fresh lemon. Served with shaved fennel & asparagus

Clams, mussels, calamari, salmon, monkfish, tomato broth, tagliolini pasta

Fresh monkfish, tomato, garlic, olive, and capers and chitarra pasta

Free range half chicken roasted under a terracotta brick served with roasted potatoes and asparagus

Veal medallions, layered with prosciutto and sage, sautéed in a white wine sauce. Served with roasted potatoes and asparagus

Veal braciole filled with a blend of Italian cheeses & herbs slow cooked for 6 hours for ultimate tenderness and served with tagliatelle pasta, and tomato sugo.

Lamb-Bacon skewers, side of peperoncino dip

Wild boar & long hot pepper meatballs

Sweet & spicy sausage pan seared with extra virgin olive oil, Orvieto wine, fresh grapes & aromatic herbs. Served with a fennel salad

Thin cut fries tossed with parmigiano & truffle

Sauteed in garlic and extra virgin olive oil

Fire grilled asparagus

Garlic sauteed cremini & portobello mushrooms

Roasted Sweet Red Peppers

Roasted Cauliflower with green olives, red onion, extra virgin olive oil

Oven roasted potato wedges seasoned with fresh rosemary.

Spicy long hots sautéed in garlic and plenty of olive oil

Dark chocolate and milk chocolate imported from Torino infused with hazelnuts from the langhe.

Imported pistachio from Mount Etna in Sicily

Fiore di latte gelato infused with Amarena cherries from Rome

Cannoli cream, chocolate chips, and cannoli shell woven into a gelato.

70% Dark Chocolate Imported from Torino

Homemade caramel infused with Sicilian sea salt.

Chocolate covered strawberry

Italian almond cookie made by Dolce Aveja L'Aquila blended with whole milk.

Stefano Biasini's signature Italian style Vanilla featuring Bourbon vanilla with an infusion of fresh citrus notes.

Sorbet of fresh peach and mango.

House roasted L'aquila blend coffee woven into a magical gelato

Cherry cheesecake infused with pie crust & crumbles by Italian Gelato Champion Stefano Biasini

Banana sorbetto - No milk, no cream!

Artisanal Blood Orange Soda

Small bottle of San Pellegrino Natural Sparkling Water

Italain Bergamot Soda- Super refreshing, super tart, delightful!

Artisanal Orange Soda

Artisanal Lemon-Lime Soda

All Natural Still Water from the hills of Toscana - Acqua Panna

Artisanal Lemon Soda

Artisanal Chinotto Soda (Chinotto is a small bitter orange, smaller than a tangerine)

Artisanal aperitivo beverage Typically consumed before a meal to cleanse your palate

Artisanal Italian Cola made from all natural Kola beans.

Artisanal Ginger Ale

Italian Tonic with Lemon infusion

Espresso, ladyfingers, mascarpone crema.

Nutella and banana brioche bread pudding.

Creamy ricotta cheesecake.

Raspberry liquore infusion.

Fresh baked tart filled with homemade custard and topped with seasonal berries.

Sicilian sheeps ricotta and candied fruit filling.

Cooked cream with espresso, Italian chocolate, a touch of sambucca.

Ladyfingers, wild berries, mascarpone crema.

Seasonal fruit salad

1 box of Artisanal cookies made with Gran L'aquila coffee, white chocolate and hazelnuts

1 box of Authentic Abruzzo style pizzelle vanilla wafers

Napoli- (65% Arabica + 35% Robusta)A robust high caffeine Southern Italian dark roast blend with hints of apricot jam, malt and cocoa powder. (This is the definitively the highest caffeine & darkest roast of the group)

L’Aquila- (70% Arabica + 30% Robusta)Our signature medium dark roast blend with notes of dried plum and pan dolce (Ligurian style raisin scone), featuring a dark chocolate finish. (This is a very balanced blend which features moderately high caffeine)

Torino- (90% Arabica + 10% Robusta)Elegant Northern Italian medium roast blend featuring floral notes vanilla, almond and peach. (This coffee is a lighter roast compared to the two above blends with 90% Arabica allowing for a floral, expressive style )

Roma (Decaf) (70% Arabica + 30% Robusta)- Sensual and complex medium dark roast blend with notes of wild berry, hazelnut & milk chocolate & hazelnut chocolate. (A very balanced blend similar to the L'Aquila blend but leaning more towards milk chocolate, rather than dark chocolate in flavor and naturally decaffeinated using the swiss water method of decaffeination)

Authentic soft baked Amaretto cookies baked in L'Aquila Abruzzo exclusively for Gran Caffe L'Aquila

18 oz bag of Italy's most POPULAR chocolate chip cookie - Enjoy Gocciole!

The lemon extracted in this cookie yield all that lemon has to offer and its fragrance evokes the brightness of the Mediterranean sea. These crisp biscotti will brighten your spring and your day with its delightful flavor and crisp crunch.

Bonomi's most classic sugar topped puff pastry, good on their own, but great dipped in coffee, milk, tea and confectioner's custard...as a matter of fact, they're always a treat! 18oz bag.

1 Box of Soft Baked Biscotti infused with fig.

The first hot chocolate served on the Peninsula was served in Torino at the court of Savoy in 1560 which is where the history of chocolate on the Italian peninsula begins. We recreate a luxurious hot Chocolate honoring this history featuring our rich, decadent & structured proprietary chocolate blend showcasing poetic notes of citrus flowers, dried berries, molasses & sweet spice. Close your eyes and transport your senses to an Italian chocolate paradise. Gran Caffè L’Aquila Cioccolata Calda is Passione Italiana. Follow these instructions for a rich hot cocoa, or add more powder for an even more decadent chocolate experience ! Pour 6 oz of milk into a small pan. Warm on low heat and slowly whisk in our artisanal chocolate. It’s an all natural product so whisk well to avoid clumping (4 Tablespoons for Rich Italian Chocolate, 2 tablespoons for American Style). Continue whisking on low heat until it is creamy and steaming. Enjoy Cioccolata Calda Italiana!

Tozzetti al cioccolato: abruzzo Made biscotti infused with artisanal milk chocolate Tozzetti is the word used in Abruzzo, Umbria & Lazio for biscotti. They are very similar to Tuscan cantucci. Although cantucci are traditionally made with almonds, Tozzetti have various fillings. Here we have a chocolate filled tozzetti. Great on their own or dipping in coffee/tea! Made in L'Aquila, Abruzzo exclusively for Gran Caffe L'Aquila.

Experience the full taste of Piedmont chocolate and Langhe hazelnuts with the Nocciolato chocolate bar featuring whole Langhe hazelnuts(considered the best in the world) infused in mouth watering Baratti e Milano chocolate. An experience that chocolate lovers cannot miss.

Created by the masters of the Perugina School of Chocolate, the Perugina dark limoncello flavored chocolate is a smooth, intense and creamy/fine dark chocolate. The deep and intense 5% cacao, the notes of lemon,, and a long-lasting enveloping creaminess soft on the palate creates an enjoyable experience which results from years of passion and the authentic Italian tradition. Indulge in the pure luxury and enjoy an experience of all 5 senses!

Historic Chocolate Truffle made in Perugia with Hazelnuts and an alluring blend of Milk Chocolate, dark chocolate and a little love note. Over 100 years ago, a young chocolatier named Luisa Spagnoli fell in love and would wrap romantic notes around the chocolates that she sent to Giovanni, her love, for his inspection. Feel the passionate flavor in each bite. Baci means ‘kiss’ in Italian

Award wining cremini chocolate available in individual flavors or a combonation of all 4 flavors from the historic Majani chocolate house of Bologna. Flavor Choices: Pistacchio Hazelnut & Almond Coffee Hazelnut Majani was the first chocolate maker to produce hard chocolate from the liquid drinks that were enjoyed by European aristocracy and clergy through the late 1700's. Their original shop opened in the center of Bologna in 1796 and is still in service today. Their most signature creation is the world famous FIAT cube, made for one of the early FIAT automobiles in 1911. It is a fine chocolate made with four interchanging layers of milk chocolate and various fillings. The tastefully designed and classically European paper wraps are a prelude to the fine chocolate.

A tasting of all three Amedei mini chocolate specialties (6 2oz mini-bars) Toscano Brown Milk chocolate Toscano Black - 70% dark chocolate Porcelana-Extra Dark Chocolate 70% | 100% Criollo

Crispy wafers with vanilla cream filling made in the Alto-Adige Since 1925, Loacker has been synonymous with the finest quality fresh-wafer and chocolate products. The Loacker family selects the finest ingredients and produces its' delicous range at over 3,000 feet in the hart of the Dolomites, where the air and water are fresh and pure. NO Artificial Flavorings or Coloring, All Natural!

Crispy wafers with hazelnut cream filling Since 1925, Loacker has been synonymous with the finest quality fresh-wafer and chocolate products. The Loacker family selects the finest ingredients and produces its' delicous range at over 3,000 feet in the hart of the Dolomites, where the air and water are fresh and pure. Made with real hazelnuts NO Artificial Flavorings or Coloring, All Natural!

Crispy wafers with cocoa and chocolate cream filling Since 1925, Loacker has been synonymous with the finest quality fresh-wafer and chocolate products. The Loacker family selects the finest ingredients and produces its' delicous range at over 3,000 feet in the hart of the Dolomites, where the air and water are fresh and pure. NO Artificial Flavorings or Coloring, All Natural!

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa does not pass through the phase of conching: the cocoa paste is processed at 40° with added granulated sugar; failing to melt or blend, the sugar gives the chocolate of Modica the characteristic “rough” appearance of the grainy texture. It is made today the same way it has been made for centuries. Enjoy a unique and decadent chocolate experience.

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa does not pass through the phase of conching: the cocoa paste is processed at 40° with added granulated sugar; failing to melt or blend, the sugar gives the chocolate of Modica the characteristic “rough” appearance of the grainy texture. It is made today the same way it has been made for centuries. Enjoy a unique and decadent chocolate experience.

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa does not pass through the phase of conching: the cocoa paste is processed at 40° with added granulated sugar; failing to melt or blend, the sugar gives the chocolate of Modica the characteristic “rough” appearance of the grainy texture. It is made today the same way it has been made for centuries. Enjoy a unique and decadent chocolate experience.

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa does not pass through the phase of conching: the cocoa paste is processed at 40° with added granulated sugar; failing to melt or blend, the sugar gives the chocolate of Modica the characteristic “rough” appearance of the grainy texture. It is made today the same way it has been made for centuries. Enjoy a unique and decadent chocolate experience.

A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia. Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste. The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa does not pass through the phase of conching: the cocoa paste is processed at 40° with added granulated sugar; failing to melt or blend, the sugar gives the chocolate of Modica the characteristic “rough” appearance of the grainy texture. It is made today the same way it has been made for centuries. Enjoy a unique and decadent chocolate experience.

Soft baked chocolate sugar cookie. Made in L'Aquila, Abruzzo exclusively for Gran Caffe L'Aquila.