Torta al Latte al Gianduia e Nocciole (Italian Gianduia and Hazelnut Milk Cake) Torta al Latte al Gianduia e Nocciole brings together the delicate character of Italian milk cake with one of Piedmont’s greatest contributions to the world of confectionery: the marriage of chocolate and hazelnuts. The objective is very specific. This must remain a Torta al Latte. It should not become a brownie, a dense chocolate cake or a heavy hazelnut torta. The crumb should remain soft, fine

Cervo Brasato al Barolo (Italian Venison Braised in Barolo) Traditional Italian Slow Braised Venison with Barolo, Juniper, Aromatic Vegetables and Natural Barolo Jus By Chef Gianluca Deiana Cervo Brasato al Barolo is a powerful expression of northern Italian game cooking, a dish built around patience, concentration, and respect for an ingredient that should never lose its identity beneath the sauce. Venison is leaner than beef, darker in flavor, and naturally more mineral and

Filetto di Manzo al Barolo (Italian Beef Tenderloin with Barolo Reduction) Beef tenderloin needs restraint. It is naturally tender and elegant, so the objective is not to bury it beneath a heavy sauce but to create contrast through proper caramelization, a perfectly controlled internal temperature, and a concentrated Barolo reduction. This version combines a deeply browned filet with a glossy wine and veal jus, finished with cold butter. It is a serious Piedmont inspired prep