Story of the Dish A savory Sicilian-inspired cannolo with a crisp Parmigiano shell, Mortadella Bologna mousse, pistachios and aged balsamic. Ingredients 8 oz Parmigiano Reggiano; 7 oz Mortadella Bologna IGP; 4 oz mascarpone; 2 tbsp heavy cream; white pepper; nutmeg; Sicilian pistachios; aged balsamic; microgreens. Preparation Bake thin Parmigiano circles at 375°F for 5–7 minutes and shape around cannoli molds while warm. Blend mortadella, mascarpone and cream until airy. Chil

Uova alla Monachina (Italian Neapolitan Stuffed, Breaded and Fried Eggs) Story of the Dish A Campanian specialty in which hard-boiled eggs are separated, the yolks are blended with firm béchamel and Parmigiano, the egg is reconstructed, breaded and fried until crisp. Servings & Timing Serves 4, two halves per person. Ingredients 4 large eggs. Béchamel: 1 tbsp butter, 1 tbsp flour, ½ cup whole milk, 2 tbsp Parmigiano, nutmeg, salt and white pepper. Filling: cooked yolks, ⅓ cup

Uova alla Fiorentina (Italian Eggs Florentine with Spinach and Mornay Sauce) Story of the Dish A refined version of Eggs Florentine built around poached eggs, buttery spinach and a light Parmigiano-enriched Mornay sauce. The spinach remains compact, the sauce is restrained, and the yolk stays liquid. Servings & Timing Serves 4. About 30 minutes. Ingredients 4 very fresh eggs; 2 tbsp white wine vinegar. Spinach: 1 lb baby spinach, 1 tbsp butter, 1 tbsp EVOO, 1 garlic clove, nu