Last night's dinner with company (on our Italian plates from Deruta):
Homemade focaccia with tomato salsa for appetizers,
recipes from Mario Batali's book: roasted lamb with olives, prunes, shallots, in a reduced wine sauce
Pot-roasted celery root,
and dessert: clementines and blood oranges in balsamic and pepper with fresh made coconut biscotti.