There’s something sacred about preparing a table. The way the light hits just right in the early evening, the slow folding of tortellini in the kitchen, the scent of sage butter curling into the air. This moment, of togetherness, of beauty, of flavor is where Cucina Cipoletti began. Not as a business, but as a ritual. A love story.
And no dish, no table, no gathering is complete without a drizzle of Cucina Cipoletti Sicilian organic extra virgin olive oil, the finishing touch that brings it all to life.
At the heart of Cucina Cipoletti is the belief that gathering is an art form. It’s about creating space for connection, where meals are more than meals – they’re memories in the making. Our olive oil reflects that spirit: cold-pressed from small-batch family farms in Sicily, unfiltered, and bottled at peak freshness. With bold grassy notes, a peppery finish, and high polyphenols, it’s the kind of quality you can taste.
This spring, we’re bringing that philosophy to our own table. Here’s how we’re styling our seasonal gathering—with fresh flowers, wild moss, and a centerpiece that’s as delicious as it is beautiful.
How to Decorate a Spring Table: Effortless, Elevated, and Full of Charm
1. Set the Scene with Natural LayersStart with a soft linen tablecloth or runner in washed neutrals—think oat, dove gray, or buttercream. Layer with rattan or wood chargers, mismatched vintage plates, and simple glassware for an effortlessly chic, lived-in look. It’s okay if it’s imperfect—elegance lives in the ease.
2. Let Olive Oil Take Center StagePlace a few small vessels of Cipoletti olive oil at the center of the table or alongside each place setting. A glass cruet or small ceramic bowl with a pinch of our IGP Sicilian sea salt invites guests to dip, drizzle, and savor. Not only does it spark conversation, it elevates the entire meal.
3. Add Candles and CuttingsTaper candles in soft spring shades like blush, cream, or olive green add height and glow. Tuck in seasonal greenery, budding branches, or even edible herbs like rosemary or sage down the center for a fragrant, unfussy flourish.
4. Dont forget to come dressed to impress. This Me&Em dress made complete by my Chapter 2 Jenny Cipoletti Jewelry Marbella Collar Necklace paired with the pearl pendant.
Centerpiece Ideas: Moss & A Grazing Table, Reimagined
1. The Moss MomentFor a playful, organic twist, build your tablescape on a bed of preserved moss. You can layer it directly down the center of the table runner or cluster it around the base of candles and serving boards. Add quail eggs, floral cuttings, or ceramic bunnies for a whimsical, woodland-inspired touch. The texture and softness of moss creates a lush base that feels grounded in the season.
2. The Grazing Board as CenterpieceWhy hide the food in the kitchen when it can be the centerpiece? Create a stunning grazing table that runs down the center of your spread—overflowing with spring cheeses, marinated olives, prosciutto, roasted vegetables, and seasonal fruits. Don’t forget freshly baked focaccia and small bowls of Cipoletti olive oil for dipping. Aesthetically layered and meant to be shared, it invites guests to dig in, linger, and connect.
Whether it’s the drizzle of olive oil that brings a dish to life, the flicker of candlelight, or the sound of laughter around the table—these moments are what we live for. This is the spirit of Cucina Cipoletti. This is how we gather. And this spring, we hope you’ll join us at the table.
Recipe:
Homemade Tortellini in Butter Sage SauceA timeless recipe made for slow Sunday cooking and springtime gatherings.
Serves 4–6
For the Pasta Dough:
- 2 cups “00” flour (or all-purpose if needed)
- 3 large eggs
- A pinch of salt
- A drizzle of Cucina Cipoletti extra virgin olive oil (optional, for elasticity)
For the Filling:
- 1 cup whole milk ricotta
- ½ cup finely grated Parmigiano Reggiano
- Zest of 1 lemon
- A few grates of nutmeg
- Salt and freshly cracked pepper, to taste
For the Butter Sage Sauce:
- 6 tablespoons unsalted butter
- A generous handful of fresh sage leaves
- Salt to taste
- Freshly grated Parmigiano Reggiano, to finish
- Cucina Cipoletti extra virgin olive oil, for drizzling
Step 1: Make the Pasta DoughOn a clean countertop, form the flour into a mound and make a well in the center. Crack the eggs into the well, add a pinch of salt, and begin whisking the eggs with a fork, gradually pulling in flour from the edges. Once it starts to come together, knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Step 2: Make the FillingIn a bowl, combine ricotta, Parmigiano, lemon zest, nutmeg, salt, and pepper. Mix until creamy and well combined. Taste and adjust seasoning. Transfer to a piping bag or cover and chill until ready to fill.
Step 3: Roll and Shape the TortelliniRoll out the dough using a pasta machine or rolling pin to about 1/16″ thickness. Cut into 2-inch squares. Pipe a small dollop of filling in the center of each square. Fold into a triangle, pressing the edges to seal, then gently fold the corners around your finger to shape into a tortellino. Repeat with remaining dough.
Step 4: Cook the TortelliniBring a large pot of salted water to a boil. Gently drop in the tortellini and cook for 3–4 minutes or until they float to the top and are tender.
Step 5: Make the Butter Sage SauceWhile the pasta cooks, melt butter in a large skillet over medium heat. Add sage leaves and let them crisp gently as the butter begins to brown and smell nutty—about 3–5 minutes. Season with a pinch of salt.
Step 6: Toss and ServeTransfer cooked tortellini directly into the sage butter sauce using a slotted spoon. Toss gently to coat. Serve immediately with a generous shower of Parmigiano and a drizzle of Cucina Cipoletti extra virgin olive oil for that perfect peppery finish.
Serving Notes: Serve this dish family-style in one of our antique silver dishes at the center of your spring table, with crusty bread, a glass of Sicilian white wine, and good company. It’s simple, soulful, and completely unforgettable.
