Desserts – Due Sorelle

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

Busiate in a mascarpone sauce with crisped pancetta, baby bella mushrooms, kale and white wine. A weeknight pasta that eats like a Sunday one.

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

Guanciale, egg yolks and Pecorino Romano brought together with pasta water. No cream, and the pan comes off the heat before the eggs go in.

Grandma Foster's apple pie: Honey Crisp and Granny Smith apples with brown sugar, cinnamon and butter under a proper crust.

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

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

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