Piedmont-style veal cheeks slowly braised in Barolo with aromatic vegetables, silky potato purée and a glossy Nebbiolo wine jus.

Chef Tips For Frittata di Carciofi alla Romana, control heat and seasoning in stages rather than correcting everything at the end. Use the best-quality primary ingredients available, taste throughout cooking, and preserve the texture that defines the dish instead of overworking or overcooking it. Common Mistakes Avoid rushing the key cooking stage, overcrowding the pan or pot, and adding too much salt before reduction is complete. For Frittata di Carciofi alla Romana, texture

A classic Italian affogato built on the contrast between cold vanilla gelato and freshly extracted hot espresso, served immediately for the perfect balance of temperature, texture, bitterness, and creaminess.