Cinghiale Brasato al Vino Rosso (Italian Red Wine Braised Wild Boar) Traditional Italian Slow Braised Wild Boar with Red Wine, Juniper and Aromatic Herbs By Chef Gianluca Deiana Cinghiale Brasato is one of the great expressions of Italian game cooking. Wild boar has a deep, distinctive flavor that demands time, acidity, aromatics, and precise slow cooking. This is not simply meat cooked in red wine. A properly executed brasato begins before the pan ever reaches the stove. The

Tajarin al Tartufo Bianco d’Alba (Italian Tajarin with Alba White Truffle) Traditional Piedmontese Egg Pasta with Butter and Tartufo Bianco d’Alba By Chef Gianluca Deiana Tajarin al Tartufo Bianco d’Alba is one of the purest expressions of Piedmontese cuisine. The dish contains very few ingredients, yet it represents extraordinary technique, exceptional raw materials, and one of the most prestigious products in Italian gastronomy: Tartufo Bianco d’Alba. Tajarin are the Piedmo

Lingua di Vitello Brasata al Barolo (Italian Barolo Braised Veal Tongue) Piedmontese Slow Braised Veal Tongue with Barolo Reduction By Chef Gianluca Deiana Lingua di vitello is one of those ingredients that reveals the difference between simply cooking meat and truly understanding it. When properly prepared, veal tongue becomes extraordinarily tender, delicate, and almost buttery. In Piedmont, tongue traditionally appears among the meats of bollito misto, but the flavors surr