Drinks – Due Sorelle

Ground beef with shallot, Parmesan and a great deal of fresh dill, baked and served with a dill and basil pesto.

Lemon-scented Carnaroli risotto with Parmesan, served with dill and Parmesan meatballs and a dill and basil pesto.

Six color fiocchetti with a bright basil and mint pesto, asparagus, peas and cherry tomatoes. As good at room temperature as it is hot.

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

Tagliolini Pomodoro in a pesto of sun-dried tomatoes, roasted red peppers and basil, emulsified with pasta water.

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

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