Mild it may be, but it is indeed fall. The afternoon light is as rich as egg yolk, the clocks have shifted, and our menu has shifted too.
Nocellara olio nuovo has just arrived from Sicily. It’s an intensely green oil made from nocellara del Belice olives (the same ones which, when cured correctly, become extra-mild Castelvetrano olives for the table). At the moment, we’re drizzling it on our ribollita, an autumn vegetable soup with smoked tomato, Tuscan kale, and poached egg.
Other things to look forward to: