Serves: 4 | Preparation: 25 minutes | Cooking: 35 minutes | Difficulty: Advanced | Course: Secondo Piatto Story of the Dish Duck has a naturally rich flavor and a generous layer of fat beneath the skin, which makes it particularly suited to fruit, wine, acidity, and aromatic spices. This dish builds around that balance. The duck breast is slowly rendered skin side down until the fat melts away and the skin becomes thin and crisp. Cannonau, Sardinia’s signature red grape, form

Story of the Dish Warm brioche, cool foie gras terrine, fig preserve, toasted Piedmont hazelnuts and aged balsamic create a luxurious bite. Ingredients 8 mini brioche buns; butter; 8 oz foie gras terrine; fleur de sel; figs; sugar; honey; aged balsamic; lemon; thyme; Piedmont IGP hazelnuts. Preparation Cook figs with sugar, honey, balsamic, lemon and thyme 15–20 minutes. Toast hazelnuts at 350°F. Butter and toast brioche. Slice cold foie gras with a hot clean knife. Assemble

Lo sgombro è un pesce ricco, saporito e spesso sottovalutato. In questa ricetta lavoriamo proprio sulla sua intensità naturale con agrumi, finocchio, mela verde e miele di corbezzolo, creando un piatto fresco, elegante e molto mediterraneo. Serves: 4 Preparation: 35 minutes Marinating: 25 minutes Cooking: 5 minutes Story of the Dish Lo sgombro appartiene a quella famiglia di pesci azzurri che rappresenta una parte fondamentale della cucina italiana costiera. Ha una carne più