Bread & Dough – Due Sorelle

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

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.

Whole carrots cooked slowly submerged in olive oil with garlic, thyme and rosemary until silky. A side that tastes like far more work than it is.

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.

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

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.

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