Blog — Standard – Due Sorelle

Sourdough grilled with fontina, prosciutto and sliced plum, under a generous drizzle of fig balsamic glaze.

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

Roasted sprouts with crisp pancetta, pomegranate and sage, dressed in a white balsamic and lemongrass vinaigrette with a fig balsamic glaze.

Guanciale, egg yolks and Pecorino Romano brought together with pasta water. No cream, and the pan comes off the heat before the eggs go in.

Four ingredients and no cream. Spaghetti, Pecorino Romano, toasted black pepper and starchy pasta water emulsified into a silky sauce.

Roasted pie pumpkin or butternut pureed with condensed milk and warm spices, including a little black pepper for lift.

Grandma Foster's apple pie: Honey Crisp and Granny Smith apples with brown sugar, cinnamon and butter under a proper crust.

Shallots sliced thin on a mandoline and quick-pickled in red wine vinegar with peppercorns. Five minutes for acidity you will use all week.

Honey lemonade with vodka and white balsamic condiment, served over a large cube with a dehydrated lemon wheel.