Blog — Standard – Due Sorelle

Minced anchovy whisked with smoked Crema di Balsamico, Dijon and olive oil. Savory depth with a sweet, smoky finish.

Toasted baguette with Pesto Bianco, a single anchovy fillet and a pinch of sea salt. Five minutes from pantry to aperitivo plate.

Fish fillets in a pan sauce of white wine, lemon, butter and salt-packed capers. Dinner in under fifteen minutes.

Olive oil, Condimento Blanco, lemon and paprika with whatever fresh herbs you have to hand. Made for white fish and salmon.

Busiate in a mascarpone sauce with crisped pancetta, baby bella mushrooms, kale and white wine. A weeknight pasta that eats like a Sunday one.

Baby bella caps filled with spicy Italian sausage, sun-dried tomato, Parmesan and caramelized onion, finished with truffle balsamic.

Three anchovy fillets melted into good olive oil and tossed through pasta with Parmigiano. A five minute primo built almost entirely from the pantry.

Set cream sweetened with Inaudi truffle honey and finished with pink Himalayan truffle salt. Sweet and savory in the same spoon.