A complete Italian autumn risotto with chestnuts, porcini mushrooms, Carnaroli rice, Parmigiano Reggiano and professional all onda technique.

Handmade Italian chestnut tagliatelle with a slow cooked wild boar ragù, precise pasta technique and a traditional autumn flavor profile.

Reimagined Italian Guinea Fowl Breast Stuffed with Porcini Mushrooms and Chestnuts Story of the Dish Guinea fowl has a distinctive place in Italian cooking. It is more flavorful than ordinary chicken, less assertive than many game birds, and particularly suited to autumn and winter preparations with mushrooms, chestnuts, herbs, wine, and reduced roasting juices. In this reinterpretation, the breast is butterflied and filled with porcini mushrooms, chestnuts, thyme, parsley, a