Mario's Cucina

10/09/2026

Avaible from 12 o'clock. DM or WhatsApp me to order

02/09/2026

02/09/2026

02/09/2026

Sponge cake

30/08/2026

🍕 DRIVEWAY GAZEBO POP-UP! 🍕

Mario’s Cucina is setting up in the driveway on Friday, September 4th! Pop over for fresh Italian street food, savory homemade classics, and delicious sweet treats.

Here’s what’s on the menu:

SAVOURY DELIGHTS

Pizza Margherita Slices 🍕🍕
Salami Pizza Slices 🍕🍕

Classic Italian Supplí
(A street food favourite in Rome and all Italy! Crispy fried rice balls stuffed with rich tomato sauce and melted mozzarella inside)

Homemade Sausage Rolls

SWEET TREATS

Ruospi — A traditional specialty from Cilento (My Homeland) a light, deep-fried pizza dough usually savoury with anchovies but for the occasion will be served sweet topped with sugar or Nutella!

Mario’s Homemade Brownies

Mini Tarts (Multiple fresh flavours to pick on the day!)

📍 Where: Right out front at the Mario's Cucina gazebo
📅 When: Friday, September 4th, 2026 | 12PM - 6PM

Swing by, grab lunch or a tea-time treat, and support local! See you all there! 🇮🇹✨

30/08/2026

The ' driveway Gazebo Event' is back...
And Chef Mario can't wait to see you all !
If it is just to grab a quick snack, your tea or a treat after school, pop around to say Hello....! 🇮🇹

Friday 4 September, Menai Road in Bootle!
Keep on eye our page for the menu !

24/08/2026

🥖 MY SEMOLINA BREAD

Crunchy Outside, Soft Inside! 😍
There is nothing better than baking bread at home with your own hands. Today, I’m taking you into my kitchen to make a fragrant, golden semolina bread with the perfect texture, using my foolproof method

!Save this Reel right now so you can try it too! 📌

INGREDIENTS:500g semolina flour, 150g all-purpose flour (00 flour)~420ml water, 3g fresh yeast (or 1g active dry yeast), 10g salt, 10g extra virgin olive oil🥣

MY STEP-BY-STEP METHOD
To start pour the semolina, yeast, and all the water into the stand mixer bowl.
Once the flour is absorbed, add the salt and the first 100g of all-purpose flour.
After a few minutes, add the remaining 50g of all-purpose flour.
As soon as the dough pulls away from the sides of the bowl, transfer it to the counter and work it lightly by hand.
Cover and let it rest for 30 minutes.
At this point shape your bread however you like and let it rise until it doubles in size.
Bake in a preheated convection oven at 225°C (435°F) for 15 minutes, then lower to 180°C (350°F) for another 30 minutes.✨
The result? An amazing crust and a scent that will fill your whole house!💬
What shape would you give to this bread?
Let me know in the comments! 👇

20/08/2026

Stripping brownies down to the essentials.
Rich, fudgy, and completely effortless. 🤌

08/08/2026

How do we serve the brownie?
Easy... Mario's professional packaging explained! 😄