Serves: 4 | Preparation: 25 minutes | Cooking: 35 minutes | Difficulty: Advanced | Course: Secondo Piatto Story of the Dish Duck has a naturally rich flavor and a generous layer of fat beneath the skin, which makes it particularly suited to fruit, wine, acidity, and aromatic spices. This dish builds around that balance. The duck breast is slowly rendered skin side down until the fat melts away and the skin becomes thin and crisp. Cannonau, Sardinia’s signature red grape, form

Story of the Dish A luxurious Italian carpaccio with marbled Wagyu, 36-month Parmigiano Reggiano, black truffle and Traditional Balsamic Vinegar of Modena DOP. Ingredients 12 oz Wagyu beef; fleur de sel; black pepper; 2 oz Parmigiano; black truffle; baby arugula; lemon; extra virgin olive oil; traditional balsamic. Preparation Firm Wagyu in the freezer 25–30 minutes and slice paper-thin. Arrange on chilled plates, brush lightly with olive oil and lemon, season sparingly and f

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