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Donatella Arpaia

Pastry Twists with Spiced Sugar-Honey Glaze

Toasted Bread with Burrata and Arugula

Dried Fava and Potato Puree with Dandelion Greens

Smoky Ricotta Fritters

Orecchiette with Cauliflower, Anchovies, and Fried Croutons

Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives