It's harvest time in the Italian countryside, and we're celebrating with a plant-based feast! We're excited to present this menu to you! The appetizer includes a variety of fermented veggies (including my famous garlic scapes), followed by a salad of bitter greens, and a hearty Italian veggie stew. The creamy lasagne features my "sausage" recipe, and scratch-made fresh pasta and sauces. For dessert, my hazelnut espresso tirimasu cake. Each course is paired with the perfect wine (or juice).