Italian Roasted Artichoke Stuffed with Spelt, Castelmagno and Hazelnuts Story of the Dish This dish makes the whole artichoke the architecture of the plate. It is gently braised, opened without losing its natural shape, filled with farro, Castelmagno and toasted hazelnuts, then roasted until the leaf tips become crisp. The technique creates contrast between tender heart, chewy grain, sharp cheese and toasted nuts without turning the artichoke into another purée or sauce. Re

Italian Polenta with Wild Mushrooms and Castelmagno Story of the Dish Traditional Piedmontese Polenta with Porcini, Wild Mushrooms and Castelmagno DOP By Chef Gianluca Deiana Polenta con Funghi e Castelmagno is a dish that explains Piemonte without needing many words. Corn, mountain cheese, wild mushrooms, butter, herbs, and patience create something profoundly satisfying. The dish is rustic in origin, but when every component is treated correctly it becomes elegant enough fo

Baked egg with Castelmagno fondue and Alba white truffle Story of the Dish Uovo in Cocotte, Castelmagno e Tartufo Bianco d’Alba Uovo in Cocotte, Castelmagno e Tartufo Bianco d’Alba (Italian Baked Egg with Castelmagno Fondue and Alba White Truffle) Egg and white truffle are among the great combinations of Piedmontese cuisine. Here Castelmagno DOP adds character without overwhelming the truffle. The white is just set, the yolk remains fluid, and fresh Tartufo Bianco d’Alba is s