A refined Italian brunch dish of poached eggs, silky Parmigiano cream, asparagus and crisp Prosciutto di Parma.

Story of the Dish Eggs baked in individual cocottes belong to the broad European tradition of gentle egg cookery, but the combination of spinach, Parmigiano Reggiano, nutmeg, and black truffle gives this version a distinctly Italian identity. The cocotte method protects the eggs from harsh direct heat and creates a custardy texture that is difficult to achieve in a skillet. The dish is built in layers. Spinach forms the savory base, cream buffers the heat and adds richness, P

Golden potato croquettes with Parmigiano Reggiano and a molten smoked Provola center, finished with professional double breading and precise frying technique.