Baked Piedmontese Tomino with a crisp Grissini Torinesi and hazelnut crust, served with a restrained Barbera reduction.

Casarecce al Gorgonzola (Italian Casarecce with Gorgonzola) Gorgonzola makes one of the fastest sauces in the Italian repertoire and one of the easiest to ruin. Four ingredients, no roux, no cream reduction, and a window of roughly ninety seconds in which the cheese either turns into a glossy sauce or splits into oil and grain. Casarecce, with their rolled groove and their twist, carry that sauce better than any smooth shape. What follows is the restaurant method: melt away f

A complete regional Italian crespelle gratin with béchamel, Fontina, professional technique and wine pairing.