Serves: 4 | Preparation: 30 minutes | Cooking: 40 minutes | Difficulty: Advanced | Course: Primo Piatto Story of the Dish This risotto is built around three complementary elements: the richness of duck, the sweetness of slowly cooked leeks, and the creamy character of Taleggio DOP. The duck is lightly smoked rather than aggressively flavored. The technical foundation remains classic Italian risotto: Carnaroli rice, gradual incorporation of hot stock, controlled starch extract

Story of the Dish A savory Sicilian-inspired cannolo with a crisp Parmigiano shell, Mortadella Bologna mousse, pistachios and aged balsamic. Ingredients 8 oz Parmigiano Reggiano; 7 oz Mortadella Bologna IGP; 4 oz mascarpone; 2 tbsp heavy cream; white pepper; nutmeg; Sicilian pistachios; aged balsamic; microgreens. Preparation Bake thin Parmigiano circles at 375°F for 5–7 minutes and shape around cannoli molds while warm. Blend mortadella, mascarpone and cream until airy. Chil

Story of the Dish A luxurious Italian carpaccio with marbled Wagyu, 36-month Parmigiano Reggiano, black truffle and Traditional Balsamic Vinegar of Modena DOP. Ingredients 12 oz Wagyu beef; fleur de sel; black pepper; 2 oz Parmigiano; black truffle; baby arugula; lemon; extra virgin olive oil; traditional balsamic. Preparation Firm Wagyu in the freezer 25–30 minutes and slice paper-thin. Arrange on chilled plates, brush lightly with olive oil and lemon, season sparingly and f