Plant-based lunch — Bulgur stuffed gem lettuce leaves and blood orange wedges

The Tale of One Fritter

Anciova a Catanisa & Mussels with Cinnamon and Chili-spiked Soffritto

Squid ink risotto with saffron, anchovies, cheddar and pistachios

First World Problems — Foie Gras Stuffed Mushrooms

A Modest, Yet Elegant Fish Bake — Anciova a Catanisa

The Queen of All Pasta Dishes: Pasta alla Norma