About us



Come and appreciate the flavors of Italy! Situated on the 500 square of Main Street in Italy, Wake And Bite Fine Italian Cuisine takes into account admirers of food, customary specialists and curious guests the same. Wake And Bite, is a generally comfortable, low lit bistro, where a mess of cooking happens!The menu is brimming with customary Italian top picks, extending from AAA hamburger and sheep to delicate chicken and crisply got seafood.

Read More About Our Recipes

Wake And Bite has been known as the best Italian café in the South Italy, and moves you to locate a superior Italian food experience!Come and appreciate the most scrumptious and legitimate Italian food the Italy brings to the table. With a menu comprising of an enormous assortment of vegan and non-veggie lover dishes, Wake And Bite makes certain to fulfill everybody's taste buds. So come feast in and make the most of our bistro style setting, or get take-out on the off chance that you are having organization over or in a surge. We anticipate getting you the best Italian experience.

Our Menu


  • Chocolate Cake -

    served with Creamy popins

  • Classic delight -

    soft better delighted coke

  • Holiday special -

    Splitting mix

  • Mix fruit club -

    served with soup

  • Milk shake -

    served with Ice cubes



  • Fruit salad -

    Served with mix fruits

  • Honeymoon -

    served with Icecream corner slide

  • Choconuts -

    served with melting candies

  • Mixed fruit with almond -

    served with Almond pieces

  • cocoa salad -

    served with nuts and cream


Why Visit Us?

We select fresh and natural products

Healthy food

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Fresh fruits

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Drink diet

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Tasty snacks

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why choose us

delicious dishes

great place to enjoy

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High quality restaurant

Our Recipes


Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the red onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet. Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling. Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes. Meanwhile, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Add the corn, lima beans, 1/2 cup water and a pinch of salt. Increase the heat to medium high and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Season with salt and stir in the scallions. Cut the quesadillas into wedges and serve with the succotash.


Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.


Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven. Gather your ingredients. Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes. Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch. Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg.


Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside. Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes. Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.

Our chefs

Jenny beck

Pantry chef

elvis rich

western chef

steve mark

Master chef

jewel cher

gravy specialist

Customer Says

  • I LOVED this dish for the fall! I did make some adjustments, to make it easy on myself I used frozen squash from the season before that was already roasted. I like onion and garlic, so I added a little more than called for. I actually added browned Italian sausage and it made the dish!! Since I added Italian sausage I used fresh Rosemary instead of Oregano because it would pair better with the sausage.

    David Elton Daily customer

  • I read all the negative reviews and almost didn’t make this but then i did and I’m happy about it. Yes it is light but the flavors are all there. I did use a little butter to brown the butternut squash and it did take 20 minutes to fully cook them but i followed the rest of the instructions and it honestly is yummy.

    Marvin gaye Special customer

  • Fantastic! This is my husband and my “go to” salmon recipe. I’ve even used the almond parsley “salsa” sprinkled on a salad if we have some left.I’ve used different variations of this topping. The temp and timing of cooking the salmon is perfect.I picked this recipe for the salsa and I’m so glad I did! I always bake my salmon so I cooked it as usual but this salsa put it over the top! It’s delicious all by itself.

    Jawel Slash Recent visitor

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Contact Info

  • address : Via Vestricio Spurinna, 51/53, 00175 Roma RM, Italy
  • email : [email protected]
  • call us : +39 06 7696 7895