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.

Flour, cold cubed butter and ice water worked to coarse crumbs. Makes one base, and it is the difference between a good pie and a great one.

Two ingredients, "00" flour and eggs, kneaded until smooth and rested. The foundation for every cut and filled pasta on this site.

Napoletana "00" flour, water, salt and a whisper of yeast. Hands-on time is short, but allow twelve to thirteen hours for the prove.

Napoletana "00" flour proved for twelve to thirteen hours. Bake it on a stone for a properly crisp bottom.

A gluten free dough from Le 5 Stagioni flour, proved for three hours into a crust with a genuinely fluffy crumb.