Antipasti & Starters – Due Sorelle

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

Plum wedges wrapped in prosciutto with basil and goat cheese, skewered and drizzled with fig balsamic. A spring and summer party staple.

Sicilian rice balls made from Carnaroli risotto, stuffed with ragu or mozzarella, breaded and fried until golden. Best made with leftover risotto.

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