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.

Olive all'Ascolana (Italian Homemade Ascoli Style Stuffed Olives) Olive all'Ascolana are the fried stuffed olives of Ascoli Piceno, in the Marche: large green olives, unwound and rewrapped around a filling of slow cooked beef, pork and chicken, breaded twice and fried until the crust cracks. They are eaten hot, from paper, and they vanish faster than they are made. This version follows the town's method, with the olive itself as the only wrapper and no shortcut around the kni