Story of the Dish A luxurious Italian carpaccio with marbled Wagyu, 36-month Parmigiano Reggiano, black truffle and Traditional Balsamic Vinegar of Modena DOP. Ingredients 12 oz Wagyu beef; fleur de sel; black pepper; 2 oz Parmigiano; black truffle; baby arugula; lemon; extra virgin olive oil; traditional balsamic. Preparation Firm Wagyu in the freezer 25–30 minutes and slice paper-thin. Arrange on chilled plates, brush lightly with olive oil and lemon, season sparingly and f

Story of the Dish Crisp polenta, caramelized porcini, silky Taleggio fondue and black truffle transform Northern Italian comfort into a fine-dining hors d'oeuvre. Ingredients 1 cup yellow polenta; 4 cups milk; 1 cup chicken stock; butter; Parmigiano; 12 oz porcini; olive oil; garlic; thyme; 8 oz Taleggio; ½ cup cream; mascarpone; black truffle. Preparation Cook polenta 40–45 minutes, finish with butter and Parmigiano, spread and chill. Cut and fry at 350°F. Sauté porcini over

Uova al Tegamino con Porcini e Tartufo Nero (Italian Baked Eggs with Porcini and Black Truffle) Story of the Dish A rich Northern and Central Italian combination of eggs, caramelized porcini, Parmigiano and fresh black truffle served directly in individual copper pans. Servings & Timing Serves 4. About 30 minutes. Ingredients 12 oz fresh porcini; 2 tbsp EVOO; 1 tbsp butter; 1 garlic clove; parsley; salt and pepper. 8 eggs; 2 tbsp butter; 2 tbsp heavy cream; ¼ cup Parmigiano R