Story of the Dish Crispy fried eggs are a modern restaurant technique built around contrast. The white is allowed to blister and become lacy at the edges while the yolk remains soft, then the egg is placed over a smooth Parmigiano fondue and finished with black truffle. The combination is luxurious but still fundamentally Italian: egg, aged cheese, dairy, and truffle are ingredients with deep roots in northern and central Italian cooking. What makes the dish successful is ten

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

Northern Italian polenta croquettes filled with Gorgonzola Dolce and toasted walnuts, double breaded for a crisp shell and molten center.