Design, food and travel inspiration
Newsletter
Design, food and travel inspiration
Newsletter
Venue and menu
People, Places and Recipes conspiring to tell one-of-a-kind stories one story at a time.
“There are people who so arrange their lives that they feed themselves only on side dishes.” - Jose Ortega y Gasset
Our aim when creating side dishes is to deliver beautiful and mouth-watering complements to the main course. From perfectly roasted vegetables, to crispy fries and delectable grain dishes, or casseroles; we encourage you to experiment with herbs and flavors for dishes you’ll be craving for days after the meal is done. Peruse our assortment of delectable sides and get inspired for your next feast.
Recipe - Chef Laura Ceccherini
Villa Le Corti Cucina, San Casciano Val di Pesa, Italy
These little harvest bundles are a huge family hit. They are deliciously flavored with butter, salt, and seasonal herbs. Our trick is to make them with mini potatoes and bake them in mini muffin tins. That way you can eat three or four stacks.
Recipe - Chef Laura Ceccherini
Villa Le Corti Cucina, San Casciano Val di Pesa, Italy
These little harvest bundles are a huge family hit. They are deliciously flavored with butter, salt, and seasonal herbs. Our trick is to make them with mini potatoes and bake them in mini muffin tins. That way you can eat three or four stacks.
This recipe is so easy and never disappoints. It’s rich creaminess comes from simmering the potatoes in cream before assembling in baking dish and into the oven to finalize.
Substitute these amazing celeriac fries for your normal french fries to save calories, but not taste!
