At home, my tiramisu recipe of choice is a simple one from chef Lidia Bastianich in which both ladyfingers and zabaglione, an airy custard, are laced with limoncello.
The whole roasted branzino, one of three dishes from the wood-burning oven, was salt-spangled on the outside and delicate inside, its fragrance enhanced by lemony yogurt and a brown-butter zabaglione.