This past week I stopped by Dai Due to talk with chef Jesse Griffiths about his seasonal and locally-sourced menu of sausages and charcuterie. Roxanne Rathge, my fellow intern at Real Time Farms, teamed up with me as we toured the operation. Enjoy!
“Dai due regni di natura, piglia il cibo con misura”
“From the two kingdoms of nature, choose food with care.”
Pass Your Plate 