Filetto di Manzo con Crema di Pecorino, Tartufo Nero e Jus al Cannonau (Italian Beef Tenderloin with Pecorino Cream, Black Truffle and Cannonau Jus) Story of the Dish This beef tenderloin brings together three powerful Sardinian and Italian flavors: pecorino, Cannonau and black truffle. The challenge is restraint. Beef tenderloin is delicate compared with braising cuts, so the sauce and garnishes must support it rather than overwhelm it. A reduced Cannonau jus gives acidity a

Italian Open Raviolo with Cannonau Braised Venison, Porcini Cream, Dark Chocolate and Black Truffle Story of the Dish This open raviolo is built around the deep flavors of Sardinian game cooking. Venison is slowly braised in Cannonau until tender, then paired with porcini, a restrained touch of dark chocolate and black truffle. The format is intentionally open: thin pasta sheets are layered rather than sealed so every component remains visible and the textures stay distinct.

Saltimbocca di Vitello al Tartufo Nero (Italian Veal Saltimbocca with Black Truffle) Saltimbocca di Vitello al Tartufo Nero Story of the Dish A fine-dining saltimbocca in which veal, Prosciutto di Parma, sage and black truffle remain individually recognizable. Most of the truffle is added at the end so its volatile aromas are preserved. This preparation keeps the classic saltimbocca architecture of thin meat, prosciutto, sage and rapid pan cooking, then adds black truffle as