Plant-based mozzarella baked hot and gooey into garlic seasoned pizza dough knots and served with D’Arpino’s marinara.
Spaghetti with D’Arpino’s own bolognese sauce, a mixture of marinara and Jake's Vegan Italian Sausage, baked hot with plant-based mozzarella.
Fettuccine sautéed with vegan basil pesto, spinach, and sun-dried tomatoes.
Layers of baked pasta, plant-based mozzarella and ricotta, Jake’s Vegan Italian Sausage crumbles, and D’Arpino’s marinara.
Rigatoni sautéed in homemade spicy marinara sauce with red and green peppers, sliced peppadews, onions and Sriracha.
Lighter fare. Angel hair pasta sautéed in olive oil with fresh garlic, black olives, spinach, and plum tomatoes.
D’Arpino’s famous pizza dough and marinara sauce baked hot with plant-based mozzarella and Jake’s Vegan Italian Sausage crumbles. Served as a perfect 10-in.
Vegan basil pesto, plant-based mozzarella, spinach, tomato, red onion, and balsamic reduction drizzle.
Tastes just like the real deal. A rich tofu-based cheesecake complete with a graham flour crust. Limited daily quantities.
A rich chocolate cake with a light, decadent texture. Impossibly good! Comprised from Chicago-grown non-GMO soybeans.
Lemon-infused cake with a decadent lavender frosting and blueberry compote, topped with a sparkling candied lemon wheel. Made by local vegan baker Whipped Cream & Other Delights.