Saltimbocca di Vitello ai Porcini e Marsala (Italian Veal Saltimbocca with Porcini Mushrooms & Marsala) Saltimbocca di Vitello ai Porcini e Marsala Story of the Dish A refined saltimbocca built around tender veal, Prosciutto di Parma, sage, porcini mushrooms and a restrained Marsala pan jus. The goal is depth without heaviness: the mushrooms and fortified wine support the veal rather than masking it. Saltimbocca is fundamentally a technique of speed, balance and pan managemen

Zabaglione (Italian Zabaglione) Zabaglione is a warm Italian custard made from egg yolks, sugar and wine, traditionally Marsala. Its apparent simplicity hides a precise technique: the mixture must be aerated over gentle heat until it becomes thick enough to hold soft ribbons while remaining silky. It should taste of egg, wine and caramelized sweetness, not of cooked yolk. Ingredients Serves 4 • 6 large egg yolks • 1/3 cup (70 g) granulated sugar • 1/2 cup (120 ml) dry or semi