This month, we're transporting you straight to 17th-century Rome with a three-course menu inspired by the era's classic flavors.

Course 1: Flori di Zucca Fritti, a zucchini blossom stuffed with anchovy and mozzarella, then fried crispy

Course 2: Pasta e Fagioli, a warm pasta dish with white cannellini beans, garlic, parsley, tomato, and soffritto

Course 3: Patina de Piris, a baked custard-like pastry made with poached and pureed pears