A frenched rack of lamb under a vividly green Sicilian pistachio and nepitella crust, the dried wild herb first bloomed in Bona Furtuna Grand Cru to draw out its minty perfume. Seared and roasted to a rosy medium-rare, finished with more Grand Cru, and carved into chops with charred fennel.

An elegant close to a winter meal, these olive oil and saffron poached pears draw their warmth from saffron and vanilla bean, finished with a silky pour of estate extra virgin olive oil for a dessert that feels both refined and comforting.

Is there anything quite as celebratory as a stunning seafood tower? Overflowing with exquisite fresh seafood accompanied by beautiful olive oil, herbs and fresh citrus, make it Italian by sourcing your seafood with Italian flavors in mind. We've put together a guide to help you build an absolutely show-stopping centerpiece.