Desserts – Due Sorelle

Asparagus charred on the grill with smoked paprika and olive oil, finished with white balsamic, crisped prosciutto and basil.

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.

Blood oranges macerated with sugar, mint and vanilla, spooned over vanilla gelato with Gold Label balsamic and olive oil.

Zucchini and yellow squash sliced into rounds, dredged and fried until golden. Equally at home as an appetizer or a side.

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

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

A savory martini built on vodka infused with Chianti Classico olive oil, with dry vermouth and a dash of orange bitters.