Olive Oil Gelato Recipe

Well, it definitely feels like fall out there… But there’s sunshine in the forecast for this weekend and there’s only one way to celebrate in our books— with gelato. More specifically a gelato recipe submitted by one of our very own customers— Amanda Hesser. We hope you enjoy her recipe for Olive Oil gelato!

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  • ¾ cup sugar
  • ¼ cup plus 2 tablespoons water
  • ¾ cup whole milk
  • Large pinch salt
  • 4 egg yolks
  • ¼ cup plus 2 tablespoons olive oil


  • In a medium-size saucepan, stir together sugar, water, milk, and salt. Heat until bubbles form around edge of pan.
  • In a separate bowl beat egg yolks until frothy. Continue beating while pouring in the combined liquids in a thin stream. Return the mixture to pan.
  • Heat mixture over low to medium heat, stirring consistently until the custard thickens to a loose custard sauce consistency or reaches 185 degrees on an instant-read thermometer. (Take your time and take the pan off the heat, if needed, because you don’t want to scramble the egg).


  • Immediately pour the custard into a bowl and set the bowl in an ice water bath. Stir until the mixture is cool. Transfer to a lidded container and refrigerate overnight.
  • Whisk in 1/4 cup olive oil in a thin steady stream — the mixture should thicken and turn smooth. Taste the mixture and decide if you want to add the remaining 2 tablespoons oil — the oil flavor will become more prominent as the ice cream ages, so keep this in mind.
  • Churn in an ice cream maker following manufacturer’s instructions. Eat right away, or transfer to a container and freeze until ready to eat.


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5 Tips for Labor Day Entertaining (Outside Your Own Home)

5 Tips for labor day entertaining


If there’s one thing that Roma’s is good at, it’s entertaining. As Italians, we love to welcome our homes (and our hearts) to family and friends and give them the gift of a home cooked meal. However, as you know with Labor Day weekend approaching, not all gatherings are on your “turf”, but knowing us, and probably you, that’s never a reason to not meet taste expectations! Here’s are our top 5 tips to help “nail” your next get-together— regardless of the venue!

  1. Understand the landscape. What’s one of the most important features of a property? “Location, location, location!” By knowing the limitations of venue, you can set your expectations with what you can realistically do in that in that space (and you can assume what will happen to the food you’re brining as well). Things to know-before-you-go:
    1. Temperature of location (inside, outside?)
    2. Will you have access to an oven or microwave, if needed?
    3. Will you have access to an outlet, if you need to plug something in?
    4. Will you have access to a refrigerator, if needed?
  2. The delivery. One of the most stressful aspects of bringing an item— is bringing it there. Our pro tip: boxes. Regardless the size of the serving dish, a sturdy cardboard box will help ensure a safe delivery. In a pinch for a box? Stop at your local wine store!
  3. Delivery Part 2. Now that you’ve got there, how’s your food getting to their plate? One of the most forgotten items is the serving utensil. Unless you’ve coordinated with the host beforehand, don’t assume that they have one for you!
  4. Clean-Up. Another thing not to assume? That you’ll be able to clean your dish prior to leaving. The best solution is bringing something that is disposable (or that you can part with). However, if you’re using one of your favorite dishes, think about the easiest exit strategy = come with a sturdy plastic bag that you can tie up your dirty dish in.
  5. Save yourself the stress all together. Yes, you read that right. You can avoid steps 1-4 by simply placing an order ahead a time at Roma’s! We are open all weekend to ensure your last minute holiday needs are met! Check out our catering menus here!

We hope you have a happy and safe Labor Day Weekend!

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Summer Garden Pizza

If you’re a pizza lover like us, than you’re going to love this home-grown recipe for Summer Garden Pizza. We went into our gardens and rolled up our sleeves for this one, we hope you enjoy it!

Roma 8_16 Blog

P.S. in case you were wondering, you can get all your ingredients here at Roma’s!



Pizza dough

Pizza Sauce:

Pint fresh-picked cherry tomatoes

Medium sweet onion

4 gloves of garlic

Good EVOO (we have a big selection!)



Garlic powder

Herbes de Provence



Shredded Mozzarella

Chopped Basil


How to Make:

  • Halve cherry tomatoes
  • Chop garlic and onion
  • Coat medium-large sized pan with EVOO, heat medium-high
  • Set oven temperature to 425 degrees
  • Add cherry tomatoes and onion to heated skillet and cook on medium for 10 minutes
  • While your sauce is cooking, stretch out your dough and prep for oven. At this time, you’re going to season your dough with salt, pepper, and garlic powder (dusting), drizzle EVOO. Pre-bake dough for 10 minutes or when your dough starts to brown
  • Add garlic, salt, pepper, garlic powder, Herbes de Provence, drizzle EVOO and stir thoroughly
  • Cover and cook for 8 minutes, check, stir and taste. Your tomatoes should be broken down at this point, if your sauce tastes sour or tinny, add salt and pepper and touch more Herbes de Provence to cut some of that acidity
  • Add tomato mixture to pre-baked pizza dough and spread evenly
  • Sprinkle desired amount of cheese and add your desired toppings
  • Bake in oven for 10 minutes at 350 degrees
  • Turn Broiler On to 550 degrees
  • Finish pizza under broiler (2-5 minutes) or until desired doneness
  • Slice & Serve!


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Roma’s Homemade Italian Dressing

Roma 07.28

Whether you’re marinating meats or dressing up a salad, you need a great dressing— and homemade is often the more delicious, healthier, option. We think one of the greatest things about scratch dressing is how quick it is to make— so it’s easy to whip up on a moment’s notice, and the fresher it is, the better the flavor! And of course, if you’re in a pinch, Roma’s always sells delicious dressing options for you to choose from. Buon appetito!


Roma’s Homemade Italian Dressing


  • 3 tbsp white wine vinegar
  • Dash of dijon mustard
  • Splash of fresh lemon juice
  • ¼ c. olive oil (extra-virgin, of course)
  • 2 fresh garlic cloves, minced
  • ½ tsp onion powder
  • ½ tsp thyme
  • ½ tsp oregano
  • ½ tsp basil
  • Salt and pepper to taste


How to Make:

  • Add all ingredients into a mason jar or your dressing bottle, seal, and shake vigorously.
  • Let the flavors marry for a bit before you use the dressing— we recommend making it a day ahead of time to bring out the flavors!
  • Store in the fridge up to 2 weeks (but we doubt it’ll last that long, because you’ll want to use it on everything!).


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Roma’s Tips for Grilling Fruit

Roma 07.12


Grills make for a wonderful cooking experience. We’ve already covered numerous tips on grilling— whether it be fish, meat, or vegetables— but this time, we thought we’d take a sweeter approach. If you’ve never tried grilled fruit, we highly recommend it— and we’re dishing up some tips for you to make it a reality the next time you fire up the grill.


Some things to consider when grilling fruit:

  • Choose firm fruits on the verge of being just-ripe. Pineapple is a favorite of many, but pears, peaches, apples, watermelon, mango, bananas, and cherries are just a few others that taste great when they hit the heat— but don’t be afraid to experiment!
  • When cooking fruits, the charcoals should be medium-hot so that the outside of the fruit doesn’t cook too quickly. You may need to rotate the fruits regularly to prevent this from happening as well.
  • Peel the fruit and remove the seeds before grilling, and soak the fruit in liquor or brush over with a sweetener such as honey or maple syrup to create a pop of flavor. Be sure to brush with coconut or canola oil before placing on the grill to prevent sticking.


Recipe: Grilled Peaches with Mascarpone

What you’ll need:

  • 4 peaches, halved and pitted
  • Honey bourbon for soaking
  • Coconut oil to brush on
  • ¾ cup mascarpone mixture (we sell it here at Roma’s!)
  • Mint leaves for garnishing


How to make (serves 6-8):

  • Soak the peach halves in bourbon in a covered container for an hour.
  • Meanwhile, heat grill to medium-high.
  • Remove from container and brush each side lightly with oil
  • Place peaches on grill cut-side down for about 3 minutes, then flip and move to indirect heat for a few minutes.
  • Remove peaches from heat, dollop with mascarpone, garnish with a mint leaf, and serve!

Roma Recipes: Patriotic Pasta Salad

Roma 06.23


The Fourth of July is a holiday beloved by so many. Fireworks, family and friends, and, like many other holidays, an excuse to make (and more importantly, eat) extra-delicious foods. We love getting together to celebrate our love for this Nation and share dishes and memories. If you’re looking for a recipe that can accomplish all of the above, you’re in luck— read on for our recipe for Patriotic Pasta Salad (we promise everyone will love it!).



  • 1 lb. Pasta of choice (rotini or wheels work very well!)
  • Red and blue food coloring
  • 16 oz. fresh Mozzarella cheese, cut into small cubes
  • 8 oz. fresh pepperoni, sliced or cubed
  • 1 can of garbanzo beans, drained and rinsed
  • 8 oz. artichoke hearts, chopped
  • 5 oz. sliced black olives
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • ½ of a bottle of Italian dressing
  • Optional: One can of garbanzo beans



  • Cook pasta according to package directions. Allow to cool, then split into two batches and place in separate gallon-sized zip-lock bags.
  • Add 40 drops of red food coloring to one bag and 40 drops of blue to the other. Seal bags and squeeze/shake both well to distribute the coloring. Rinse contents of one bag at a time under cold water until water runs clear, then dry pasta with paper towels.
  • In a large bowl, combine pasta with all other ingredients. Mix well (but gently) and refrigerate in a covered container until ready to serve.


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Ease Back into Grilling Season

Roma 06.2017


It seems that as the temperatures begin to rise, our cravings for grilled— everything— are a bit harder to ignore. If you’re new to grilling or looking to incorporate some new “tricks” into your grilling repertoire— we’ve got some quick and easy tips below (and will have a few more coming your way throughout the summer as part of our Summer Grilling blog series!).


For starters: We recommend using a charcoal grill over a gas grill if you’re looking to add some serious flavor to your meats. While a gas grill is, by far, easier to use, mastering the charcoal grill will allow you to truly enjoy the foods you cook— not just for the fact that you mastered the charcoal grill, but also because it just tastes so darn good.


Marinade is your best friend: Marinade is to meat like frosting is to cake—  depending on the flavor, you’re going to enjoy a different flavor and texture experience. For tough cuts of meat, soak in the marinade overnight (in the refrigerator); more tender cuts of meat will only need about two hours (but should also be kept in the fridge during this process). If you need a little bit of help creating your own marinade, check out our “Make Your Own Marinade” post here!


Find some good wood chips: Another way to make the flavor of your meat really unique is to smoke it with some wood chips. Find your wood chunks and soak them for about 15 minutes in some water so that they won’t burn when you add them to the coals. Preheat the grill, add the wood on top of the charcoal, and then start cooking your meat. Make sure to keep the grill lid on as much as possible during this process to encapsulate as much of the flavor as possible (if there is too much airflow, the taste will not be as good).


Note: Eventually the wood chips will dry up and burn, so make sure you have enough to last the duration of your grilling session— especially if that session happens to be a long one!


Using wood chips on a gas grill: You’ll need a wood chip smoker box— this will maximize airflow and sit right on top of the grill grate right along with your meat.


Some of our favorite pairings:

  • Cedar with fish
  • Applewood with pork
  • Mesquite with chicken
  • Cherry with beef


Send-off: Note that you can use wood chunks in lieu of marinade, OR you can use both. Pairing a delicious wood-smoked flavor with the perfect marinade is just another way to become a master of the grill. We hope your grilling season is off to a great start and that you have many more adventures coming your way this summer— we know your grilled masterpieces will be the stars of the show in the months to come! Enjoy!

The Ultimate Mother’s Day Brunch

Roma 05.12

You know how much Italians love their mothers. They are sources of inspiration— as they are strong, generous, caring, and compassionate, just to name a few traits. They’ve cooked for you, cleaned up after you, raised you, comforted you. To all of the mothers out there, thank you; and we hope that this Mother’s Day, you feel truly loved and appreciated.

No matter who you are, making this Mother’s Day extra-special is easy with the right supplies. All amazing days begin with a great meal— so make sure this Sunday is the same! Read on for the ultimate Mother’s Day brunch dish, plus a few additional tips to spruce up the morning.

  1. Give the house (especially the kitchen) a brief cleaning— nothing too serious; just enough to make sure that no mother thinks it’s something she needs to take care of today.
  2. Prepare the perfect brunch, with favorites of the mother(s) you’re celebrating today: Coffee, orange juice, perhaps some champagne, potatoes, fruit, meat, and our extra-special French toast (see recipe below!).
  3. Assemble a crew to clean up after brunch. Don’t let the any mom in your life lay a finger on the dishes!
  4. Whatever your celebration may be, be sure to end it with a thank you to all the special mothers in your life; and remember: Mother’s Day lasts the whole day, not just those few brunch hours.


Ultimate Cannoli French Toast:

What You’ll Need (Serves 4):

  • 2 c. ricotta cheese
  • ½ c powdered sugar
  • 1 tsp vanilla extract
  • ⅔ c semi-sweet chocolate chips
  • 4 eggs
  • ½ c heavy cream/milk
  • 8 slices of French bread
  • 4 tbsp butter
  • Powdered sugar and sliced strawberries for serving


  • Combine ricotta, powdered sugar, vanilla, and chocolate chips. Set aside.
    (Tip: To save even more time, grab some of our premade mascarpone filling!)
  • Whisk eggs and cream/milk in a pie dish.
  • Spread about ½ cup mascarpone mix onto four slices of bread. Top each with the other slice of bread and squish together a little.
  • Dip each side of the sandwich into the egg/cream mixture (they should be well-coated).
  • Melt butter in a large skillet and fry each sandwich until golden-brown on both sides.
  • Slice each sandwich into two triangles, transfer to a serving plate, and dust with powdered sugar before serving— serve with a bowl of sliced strawberries.

BREAKING NEWS! New Sammich of the Week Menu!

Our new Sammich of the Week menu features delicious, unique, carefully curated choices that you’ll fall in love with all over again. Stay tuned— the new rotation begins May 8th!

Roma's Specials Graphics (Sammich, Dinners)


Chef Dave’s Famous Philly Steak or Chicken Sandwich: Choice shaved eye round or sliced natural chicken breast, peppers, onions, and Land O’ Lakes American on a torpedo roll. $7.95

Turkey Club: Roasted in-store turkey breast, Finlandia Swiss cheese, lettuce, tomato, bacon, and Russian dressing on wheat or rye bread. $7.75

Good Old Italian Mix: Genoa salami, lean cap, pepperoni, provolone, lettuce, tomato, onion, and choice of roasted red, hot chopped, or banana peppers. $7.50

Italian Bologna: Mortadella with pistachio, sharp provolone, lettuce, tomato, onion, choice of roasted red, hot chopped, or banana peppers, and Italian dressing. $7.25

American Mix: Baked ham, roast beef, roasted turkey breast, Land O’Lakes American cheese, lettuce, tomato, and spicy mustard on a hard roll. $6.50

Black Pepper Ham: Boar’s Head black pepper ham, sharp provolone, lettuce, tomato, onion, choice of roasted red, hot chopped, or banana peppers, and Italian dressing. $7.75

Molinari Special: Fennel salami, dry salami, Tuscan salami, sharp provolone, lettuce, tomato, onion, and Italian dressing. $7.25

Chef Dave’s Roma Panini: Parma prosciutto, fresh mozzarella, tomato, and fresh basil on a toasted focaccia roll. $7.95

Roma’s Tips for Outdoor Dining

Roma 04.28


With spring finally in full swing and plenty of reasons to celebrate on the horizon, the itch to get outside and enjoy the nice weather is stronger than ever. For many of us, maximizing our time outdoors can mean taking the things we would normally do inside out into the backyard or the local park— and of course, this means bringing our meals outdoors as well. Whether you’re setting up for a small picnic or a barbeque bash, read on for a few of our tips to make your outdoor dining experience a little easier!

  • Stay hydrated by bringing plenty of water with you. This isn’t just for your health; it will help to keep you and your guests happy and enjoying each other’s company longer! There’s nothing worse than enduring a dehydration headache while trying to enjoy a gathering of friends and family.
  • Sunscreen is a lifesaver— especially on those sunny days. Be sure to slather it on regularly to avoid that awful skin-prickling burn!
  • If you’re in the backyard, set up an umbrella over your table for shade and put cushions on the seats to keep your guests comfortable (and to keep legs from sticking to chairs in these ever-rising temperatures!)
  • If you don’t have access to a refrigerator, keep in mind the duration of your excursion and the temperature that day. Perishable foods shouldn’t be left out for more than an hour or so, especially in hot weather, so if you’re planning on being out for a while, be sure to bring plenty of ice and insulated coolers!
  • Be sure to have covers for the food to keep bees, other insects, and any wind-blown debris out of it! This can also lock in coolness depending on the material used in the container. Try not to bring anything that will shatter to avoid an accident ruining the day!
  • Keep the food simple. We’ve mentioned this as a picnic tip before, but it holds true no matter what your outdoor excursion is. Foods that are easily contained and easy to serve are the best options in outdoor scenarios, but don’t look at this as a limitation— your outdoor dining experience can still be scrumptious and include variations of your favorites!
  • Blankets and cushions are necessities if your intentions are to have a picnic on the ground. If you have a picnic table available to you, set the food here to keep ground-dwelling critters and insects from bothering you.
  • To avoid bees and other insects, first tip: find a spot that isn’t near a trash can. You can also set out mothballs near your setup area to keep them away— mothballs act as a stinky natural repellent to insects. To double up on your security measures (because there is nothing worse than having your picnic ruined by pests), you can create a concoction out of sugar, vinegar, water, and a chopped up banana peel inside of a 2-liter soda bottle, and hang it from a tree a little ways away from your site. This will get their attention and keep them from bothering you and your company! Mint is also a natural bee repellent, so by sprinkling mint leaves around the food and your picnic area, you can ward them off.

We hope you’re as thrilled about the return of the warm weather as we are. There is nothing sweeter than an outdoor gathering with all of your favorite people. Wishing you a beautiful spring— we’ll see you the next time you stop in for your picnicking needs!

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