Buonasera! Cooler nights have arrived in Southern California. (About time!!!) To celebrate, I’ve opted to whip up one of my favorite Fall/Holiday dishes – CHESTNUT SOUP. These earthy, rich-tasting morsels are sure to delight when pureed with Leek, Carrot & Onion, topped off with an artist dash of Extra Virgin Olive Oil, Espresso Balsamic (both from my good friend, Alex at Ferrari Olive Oil Company – Studio City) and a touch of chopped Sage. Black Truffle Oil makes for a delicious alternative (minus the balsamic). Soups on! Ciao e buon appetito.