A delicate Piedmontese leek sformato with softened Grissini Torinesi inside, a crisp grissini crust, Toma and sage butter.

Soft egg over Castelmagno fonduta with toasted Grissini Torinesi and Piedmont hazelnuts for a refined contrast of molten and crisp textures.

Acquacotta Maremmana (Italian Maremma Acquacotta) Acquacotta means cooked water, the honest answer to a cold morning in the Maremma: onions, celery, tomatoes and bitter greens simmered in water and olive oil until the pot tastes of far more than it holds. Toasted bread waits in each bowl, and a soft egg crowns it. It costs almost nothing and tastes of southern Tuscany from the first spoonful. Yield: 4 servings. Prep: 20 minutes. Cook: 50 minutes. Total: 1 hour 10 minutes. Dif