Sicilian Thyme Sea Salt Blend
Crushed Sicilian thyme mixed into fine sea salt and kept in a jar. A finishing salt for meat, pasta and roasted vegetables.
Smoked Balsamic & Anchovy Vinaigrette
Minced anchovy whisked with smoked Crema di Balsamico, Dijon and olive oil. Savory depth with a sweet, smoky finish.
Anchovy & White Pesto Crostini
Toasted baguette with Pesto Bianco, a single anchovy fillet and a pinch of sea salt. Five minutes from pantry to aperitivo plate.
Strawberry and Fennel Salad
Quartered strawberries with fennel cured in white balsamic, burrata, arugula, toasted pistachios and peach balsamic pearls.
Quiche with Morels and Sage Sausage
An all-butter crust filled with eggs, cream, dried morels, sage sausage and a blend of Parmesan, Asiago and Romano.
Prosciutto wrapped Plums with Fig Balsamic
Plum wedges wrapped in prosciutto with basil and goat cheese, skewered and drizzled with fig balsamic. A spring and summer party staple.
White Balsamic Condiment Vinaigrette
White balsamic condiment, Dijon, garlic and Italian herbs emulsified with olive oil. The house dressing for everyday salads.
Pasta Salad
Busiate with cherry tomatoes, artichokes, olives, salami and provolone. Better after a night in the fridge, which makes it ideal for a crowd.
Smoked Balsamic Gin Sour
London dry gin with lemon, Campari and smoked balsamic glaze, shaken with egg white for a silky head.
Fish Marinade
Olive oil, Condimento Blanco, lemon and paprika with whatever fresh herbs you have to hand. Made for white fish and salmon.
White Balsamic and Lemongrass Vinegrette
White balsamic whisked with lemongrass paste and fresh sage, with pancetta, pomegranate and fig balsamic to finish.
Arancini
Sicilian rice balls made from Carnaroli risotto, stuffed with ragu or mozzarella, breaded and fried until golden. Best made with leftover risotto.