Story of the Dish Warm brioche, cool foie gras terrine, fig preserve, toasted Piedmont hazelnuts and aged balsamic create a luxurious bite. Ingredients 8 mini brioche buns; butter; 8 oz foie gras terrine; fleur de sel; figs; sugar; honey; aged balsamic; lemon; thyme; Piedmont IGP hazelnuts. Preparation Cook figs with sugar, honey, balsamic, lemon and thyme 15–20 minutes. Toast hazelnuts at 350°F. Butter and toast brioche. Slice cold foie gras with a hot clean knife. Assemble

Coffee is inseparable from Italian daily culture, from the espresso bar to the moka pot at home. In gelato, the challenge is to preserve roasted aroma without making the base watery or excessively bitter. A serious coffee gelato should be smooth, dense, aromatic, slightly bitter, and unmistakably es

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