The Food
You can quote me — the vegetarian LOVED the fennel-stuffed pork! Melissa, Brooklyn Although whatever we cook will change seasonally, some of the dishes we’ll make include:
  • Local pasta from scratch
  • Radiatore with Red onions, Parsley, Tuna, Capers and Mozzarella
  • Farro Risotto with Chickpeas, orange and sage
  • Spelt salad with truffle sauce
  • Roasted Cherry Tomatoes with breadcrumbs
  • Squash in Red Wine Sauce with Mint
  • Arugula and Pear Salad
  • Fried Sage
  • Zucchini flowers in batter
  • Pizza with local cheeses
  • Wood fired oven bread
  • Roast chicken with lemon and rosemary
  • Mushrooms, eggplant and peppers preserved in oil
  • Local sausages with fennel
  • Local fruits in season and truffle honey
  • Tozzetti
  • Biscotti
  • Crostata of seasonal fruits
  • Olive oil cakes and cookies
  • Torta di Budino di Cioccolate (Steamed Chocolate Pudding Cake)
  • Sbrisolone Cookies
  • Pork loin rolled and stuffed with fennel
  • Pan Dolci
  • Savory biscotti of rosemary and walnuts
  • white beans and sage
  • gnocchi from scratch with several sauces
  • risotto com pomodori e fontina
  • polpettini (tiny meatballs)
  • salt baked fish
  • biscotti di regina
  • Wood fired pizzas
We are having friends over for dinner tonight. We are starting with Prosecco as we do a garden walk to show them our new landscaping. Then eggplant timbales for antipasti. Farro salad (tabouli style) as our pasta dish. Flash roasted salmon and grilled veggies as main dish and contorni. Greg is making a crostata for dessert.

We have been cooking Italian quite a bit since we got home. Paul made risotto the other night, this Saturday we are having friends over to show them what we learned and at the end of August, we are hosting an event for the Seattle Rep at our house and I plan to do a bunch of the antipasti and desserts for the occasion. Thank you so much for all the work you put into our week. Paula and Paul and family, Washington