Seared Scallops with Jerusalem Artichoke Cream, Piedmont Hazelnuts and Black Truffle Serves: 4 Introduction This dish is built around one fundamental principle: the scallop must remain the protagonist. The natural sweetness of fresh sea scallops is paired with the earthy, slightly nutty character of Jerusalem artichokes, the roasted aroma of Piedmont hazelnuts, and the unmistakable fragrance of fresh black truffle. Every component has a specific purpose. The Jerusalem articho

Lingua di Vitello Brasata al Barolo 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 surrounding the great braised dishes of t

Chef Gianluca Deiana Abis’s Italian savoiardi use seven eggs, type 00 flour, potato starch, lemon and vanilla to create light ladyfingers for coffee or layered desserts.