Blog — Standard – Due Sorelle

Creamy Carnaroli risotto infused with Sicilian thyme and finished with a drizzle of smoked balsamic glaze.

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

Six color fiocchetti with a bright basil and mint pesto, asparagus, peas and cherry tomatoes. As good at room temperature as it is hot.

Squid ink pasta with shrimp and calamari in white wine and seafood stock, finished with parsley and lemon.

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

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

Busiate in a white truffle and porcini cream. A ten minute primo that tastes like it took far longer.