Sovalo

with mint oil

with aged balsamic, red onion, Parmigiano

Tuscan bread and Heirloom tomato salad

with pine nuts and ricotta salata

with fig and fennel salad, ricotta salata

with roasted peppers, Calabrese sausage and garlic croutons

with tomato-basil sauce, Pecorino

with saffron sugo

with chanterelles and champagne grapes

with artichoke and veal ragu

with sun gold tomatoes, basil and mozzarella

with creamed corn, pancetta and aged balsamic

with tiny green bean and watercress salad

with roasted figs

with anchovies