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🥣 Starter
Creamy Spring Asparagus Soup
Velvety asparagus purée finished with a hit of bright lemon, shredded Parmigiano-Reggiano, and a crown of crispy prosciutto for salty crunch. Fresh herbs and a drizzle of olive oil round out each spoonful.
🍝 Entrée
Spinach & Ricotta Ravioli with Sage Brown Butter
You will make pasta pillows filled with tender spinach and ricotta, tossed in nutty brown butter scented with toasted sage. A sprinkle of grated Parmigiano and a grind of black pepper make it comfortingly elegant.
🍪 Dessert
Olive Oil Almond Cake
Moist almond-studded cake made with fruity olive oil, glazed with bright lemon icing and served with a cloud of whipped cream. Light, slightly citrusy, and perfectly satisfying after a Tuscan springtime meal.
🥣 Starter
Creamy Spring Asparagus Soup
Velvety asparagus purée finished with a hit of bright lemon, shredded Parmigiano-Reggiano, and a crown of crispy prosciutto for salty crunch. Fresh herbs and a drizzle of olive oil round out each spoonful.
🍝 Entrée
Spinach & Ricotta Ravioli with Sage Brown Butter
You will make pasta pillows filled with tender spinach and ricotta, tossed in nutty brown butter scented with toasted sage. A sprinkle of grated Parmigiano and a grind of black pepper make it comfortingly elegant.
🍪 Dessert
Olive Oil Almond Cake
Moist almond-studded cake made with fruity olive oil, glazed with bright lemon icing and served with a cloud of whipped cream. Light, slightly citrusy, and perfectly satisfying after a Tuscan springtime meal.