Handmade Italian chestnut tagliatelle with a slow cooked wild boar ragù, precise pasta technique and a traditional autumn flavor profile.

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