A refined Italian tartlet with artichoke cream, crispy veal sweetbread, Pecorino, black truffle and a concentrated Marsala-thyme jus.

Grilled Polenta with Wild Mushroom Ragù, Black Truffle and Aged Taleggio Story of the Dish Grilled polenta is one of Northern Italy's oldest comfort foods. Before refrigeration became common, families would prepare a large pot of polenta, enjoy it creamy on the first day, then allow the leftovers to cool overnight. The following day, the firm polenta was sliced and grilled over wood-fired embers or cooked in cast-iron pans until crisp on the outside while remaining soft insid

Story of the Dish This veal tenderloin is built around Piedmontese flavors: Barolo, porcini and black truffle. Each ingredient is powerful, so the dish depends on discipline rather than abundance. The veal should remain the central flavor, the porcini should provide earthiness, the Barolo should be reduced into a glossy jus rather than a bitter syrup, and the truffle should be added only at the end. The preparation is restaurant-style but logical. Tenderloin is seared and fin