Aosta Valley bread, Savoy cabbage, Fontina and broth baked into one of the Alps’ great comfort dishes.

Italian vegan artichoke risotto with lemon and toasted almonds, finished all'onda with extra virgin olive oil and no dairy substitutes.

Pressed Savoy cabbage with shio koji, clear roasted mushroom broth, crisp buckwheat and mustard leaves, finished as a precise Italian fine-dining side dish.