Lemon and basil bring together two aromas deeply connected with Italian cooking. Southern Italy has an extraordinary citrus tradition, while basil is one of the country’s defining herbs. In this dairy gelato the lemon must remain the protagonist and basil should function as perfume. The result shoul

Spaghetti alla Chitarra al Pesto Genovese e Pinoli Tostati (Fresh Spaghetti alla Chitarra with Pesto Genovese and Toasted Pine Nuts) Spaghetti alla chitarra come from Abruzzo and pesto genovese comes from Liguria, so putting the two together is not tradition. It is a decision about surface. The chitarra cuts a strand with a square section and four live edges, and those edges hold a thick basil paste in a way that a round extruded spaghetto never manages. Nothing else here is

Italian vegan stuffed tomato filled with crispy panzanella, basil, capers, olives and pine nuts, balancing roasted sweetness, acidity and crunch.