An Italian reinterpretation of Eggs Benedict with Prosciutto di Parma, poached eggs, brioche, and Parmigiano hollandaise.

Story of the Dish Uova alla Bismarck is one of those old European preparations that entered the Italian restaurant repertoire and then became unmistakably Italian through ingredient choice and technique. The basic idea is simple: eggs cooked so the whites set while the yolks remain soft, served with a refined savory garnish. In northern Italy the dish often appears with asparagus, Parmigiano Reggiano, butter, and occasionally truffle. This version keeps the structure clean an

Italian salt cod croquettes with baccalà mantecato, parsley, lemon zest, extra virgin olive oil, and a crisp golden shell.