Blog — Standard – Due Sorelle

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

Lemon-scented Carnaroli risotto with Parmesan, served with dill and Parmesan meatballs and a dill and basil pesto.

Tagliolini Pomodoro with sage sausage, zucchini, cherry tomatoes and white wine, brightened with lemon and thyme.

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.

Chuck roast braised for twenty hours until it falls apart, folded through tomato sauce and served over pappardelle. Long on time, short on effort.

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