Blog — Standard – Due Sorelle

An all-butter crust filled with eggs, cream, dried morels, sage sausage and a blend of Parmesan, Asiago and Romano.

Whole carrots cooked slowly submerged in olive oil with garlic, thyme and rosemary until silky. A side that tastes like far more work than it is.

Thick-cut challah soaked in vanilla cream, fried in Chianti Classico olive oil and served with whipped mascarpone and balsamic blueberry sauce.

Napoletana "00" flour, water, salt and a whisper of yeast. Hands-on time is short, but allow twelve to thirteen hours for the prove.

A savory martini built on vodka infused with Chianti Classico olive oil, with dry vermouth and a dash of orange bitters.