with Ricotta
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Roasted Red Pepper and Tomato Soup
with Bottarga and Hazelnuts
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Shaved Fennel, Puntarelle, and Dandelion Salad
with Sausage, Peppers, Tomatoes, and Wild Fennel
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Malloreddus
with Spiralized Butternut Squash Noodles, Fried Sage, and Parmigiano-Reggiano Cream
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Baked Meatballs
with Braised Onions and Porcini Mushrooms in Marsala Sauce
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Granatina
