Silky Italian Tropea onion flan with Pecorino fondue, aged balsamic and toasted hazelnuts, balancing sweetness, salinity and acidity.

Italian artichoke flan with Parmigiano fonduta and black truffle A refined vegetable flan depends on texture. It should be smooth and delicate, just firm enough to unmold while remaining almost custard-like at the center. Artichoke is the primary flavor, Parmigiano brings savory depth, and black truffle is used sparingly as an aromatic finish rather than a mask. The Story Ingredients For the flan 5 medium fresh artichokes 1 lemon 2 tbsp extra-virgin olive oil 1 small shallot