Slow-braised veal shank with Barolo reduction, porcini mushrooms and fresh black truffle.

Slow-cooked creamy scrambled eggs with Fontina, chives, and elegant shavings of white and black truffle.

Story of the Dish Eggs baked in individual cocottes belong to the broad European tradition of gentle egg cookery, but the combination of spinach, Parmigiano Reggiano, nutmeg, and black truffle gives this version a distinctly Italian identity. The cocotte method protects the eggs from harsh direct heat and creates a custardy texture that is difficult to achieve in a skillet. The dish is built in layers. Spinach forms the savory base, cream buffers the heat and adds richness, P