Fish dish for wedding. Pepper puree, tiny tortellini.
The Chef’s children, just hanging out.
Two bushels of parsley, ready for Lesile to spin dry.
Parsley, long beans and zucchini flowers.
Apples that have an amazing smell, are huge, and are like wood to eat, or cut. Must be stewed for a long time.
Our living room. Sigh.
Making pasta in the pasta house.
The ‘hamlet’ of Bilegno.
Our daily bread.
Yogurt and saffron peach dessert.
The summer fois dish. Vanilla isomalt brulee on top.
Guazetto di pomodoro. Grana mousse.
The fall fois dish base. Senza fois.
Basil. Lots of it.
Special dish for a different menu, zucca base, porcini and grana cream.