Saffron Panna Cotta

Saffron panna cotta is the staple at Babbo, where I spent a year cooking. This is my interpretation, accompanied by blood orange.

Crème Brûlée

Our crème brûlée has a moscato poached, hazelnut-chocolate stuffed pear baked inside. 

The best rice on earth

Acquerello is the company which produces our rice. The rice is a short grain variety called carnaroli, hand harvested from the only rice d.o.c. in Italy, the grains are polished and aged for two years in oak casks before being vacuum sealed and shipped. We make our risotto from scratch to order, so as to fully benefit from the flavor, texture, and creaminess this rice provides

Featured Restaurant: LaMorra, Brookline MA

La Morra, opened in 2003 by Jennifer and Josh Ziskin, serves traditional Northern Italian cuisine, with a seasonal menu that revolves around an authentic Tuscan style wood grill. Josh's exceptional cuisine combines simple fresh ingredients with time honored techniques he mastered while working and living in the Italian city of La Morra.

Bagna Cauda

Enjoy one of the jewels of Piedmont, bagna cauda. Anchovies and garlic are simmered in olive oil until soft, and then pureed. The sauce is served with roasted winter vegetables.

Apple Crostata

Come in and share our made to order apple crostata for two. Jonah gold apples baked in to a flaky pastry crust, served with creme anglaise. It takes 50 minutes to bake, so order it at the beginning of the meal.

Sausage Stuffed Quail

Enjoy our sausage and fig stuffed quail, with chestnut puree, honey glazed parsnips, and pear mostarda.