Finished with 36 Month Parmigiano Reggiano, Crispy Shallots and Black Truffle Story of the Dish Chocolate and beef have been paired together in Italy for centuries, especially in slow-cooked braises. A small amount of bitter cocoa doesn't make the dish sweet—it deepens the roasted flavors of the meat, adding complexity and richness. These ravioli combine a delicate cocoa pasta with an intensely flavored filling made from Cannonau-braised beef cheek. The long cooking process t

Tagliatelle ai Funghi Porcini (Italian Tagliatelle with Porcini Mushrooms) Tagliatelle ai Funghi Porcini is one of those dishes that demonstrates why Italian cooking does not need an endless list of ingredients to achieve extraordinary depth. Fresh egg tagliatelle, porcini mushrooms, butter, extra virgin olive oil, garlic, parsley and a little pasta water are enough to create a dish with remarkable aroma and texture. The secret is not adding more ingredients. The secret is re

Pappardelle al Ragù di Cervo e Porcini (Italian Pappardelle with Venison and Porcini Ragù) Fresh Egg Pappardelle with Slow Cooked Venison, Porcini Mushrooms, Red Wine, Aromatic Herbs and Parmigiano Reggiano By Chef Gianluca Deiana Pappardelle al Ragù di Cervo e Porcini is a serious Italian game pasta built around slow cooking, concentration, and balance. Venison has a deeper, more mineral character than beef. Porcini bring woodland aromas and natural umami, while red wine pro