We’re tasting winter soups and stews. Included on the menu is pork-rib stew made with chopped tomatoes, chick peas, white wine, and rosemary, served with garlic bruschetta. We’ll also enjoy Ribollita, a Tuscan-style vegetable soup made with white beans, kale, cabbage, Yukon gold potatoes and tomatoes, topped with parmigiana cheese. Next is lentil stew made with Italian sausage, tomatoes, garlic and fresh herbs, and then Uova in Purgatorio: eggs poached in a tomato broth sauce with onions and basil. Served with sliced rustic toasted bread.
