Freshly caught sardines with celery and black olives, dressed here with a hot cherry pepper and lemon juice aioli using Organic Olive Oil.
Chef Josef duplicates the Carciofo alla Romana, that he enjoyed in Perugia, Italy back in his Providence, RI kitchen.
Raspberry mousse, in a dark chocolate lattice, is served with a raspberry reduction and sprigged with mint. The perfect dessert after a hearty dinner!
Carciofo (artichokes) marinated in olive oil, herbs and spices, for sale at a local market in Rome, Italy.
Salmon cubes served
with cucumber, carrot, red pepper and lime juice and drizzled with EVOO - of course.