Roasted Asparagus, Cippoline in Agrodolce, Fried Egg, and Pancetta Breadcrumbs.
Grilled Pork and Beef Meatballs with Heirloom Bean Ragù, Braised Leeks, and Shaved Grana Padano.
Roasted Murasaki Sweet Potato, Calabrian Sausage, Long-Cooked Scallions, and Arugula.
Prosciutto di Parma, Burrata, and Hachiya Persimmon.
Slow-Roasted Lamb Neck, Tzatziki, Feta, Dehydrated Tomatoes, and Dill.
Grilled Octopus, Marinated Beets, Grapefruit & Oro Blanco, and Pickled Shallots.
Saffron Risotto al Pescatore with Pan-Seared Branzino, Bay Scallops, PEI Mussels, Littleneck Clams, and Sugar Snap Peas.
Uovo e Raviolo: Beet Pasta filled with Chicken Liver & Potato Farce and a Quail Egg.
Uovo e Raviolo (Finished Dish).
Strozzapreti with Pork Cheek Ragù, Cerignola Olives, and Wilted Arugula.
Lasagnetta with Lamb Ragù Bianco, Pecorino Gran Cru Fonduta, Asparagus, and Thyme.
Pappardelle with Pork Ragù and Collard Greens.
Capunti di Grano Arso.
Capunti di Grano Arso with Romanesco, Calabrian Chili, and Meyer Lemon.
Cresc'Tajat with Sausage Ragù and Rosemary.
Pumpkin Agnolotti with Brown Butter, Sage, and Toasted Pumpkin Seeds.
Rigatoni with Spicy Pomodoro Sauce, Anchovy, and Rapini.
Potato and Salt Cod Tortelli with Green Garlic, Capers, and Squid Ink Ristretto.
Grilled Branzino, Roasted Fennel, Watermelon Radish, Salsa Verde, and Tangerine.
Lamb Chops with 85% Chocolate-Lamb Sauce, Chestnut Polenta, Winter Squash, and Bitter Greens.
Beef Three Ways: Grilled Ribeye, Crispy Tongue, and Roasted Bone Marrow. Potatoes, Spring Vegetables, and Carrot Top Salsa Verde.
Skate Wing, Cauliflower Puree, Roasted Cauliflower, Pickled Raisins, and Brown Butter.
Braised Lamb Shank, Long-Cooked Greens, Sauteed Mushrooms, Soft Herbs, and Pomegranate.
Swordfish in Acqua Pazza with Quinoa.
Seared Scallops with Delicata Squash, Brussels Sprouts, Almond and Date Relish, and Balsamico Tradizionale.
Seared Tuna with Roasted Tomato and Pepper Sauce, Roasted Summer Squash, Shaved Squash Salad, and Lemon EVOO.
Isabella separating eggs for pasta making.
The beginning stages of pasta dough... about 32 yolks per kilo of 00 flour.
Isabella kneading pasta dough.
Isabella and the sfoglia.
Tagliolini and Isabella in the background.
Separating the tagliolini.
Mushroom tortellini preparation.
Isabella making mushroom tortellini.
Isabella making passatelli while singing to Lucio Battisti.
Isabella making passatelli.
Isabella making uovo e raviolo.
Isabella preparing fish for roasting.
Rows of Pansotti.
Isabella plating passatelli during one the Orsetto Angeleno Pop-Up dinners.
Isabella and Mamá Lilia.
Tablescape for an Orsetto Angeleno Pop-Up dinner at Grand Central market (DTLA).
Isabella with chef colleagues from Sotto and Angelini Osteria at Outstanding in the Field Dinner.