Roasted trout with a crisp crust of Turin grissini, toasted Piedmont hazelnuts, Parmigiano, parsley and lemon zest.

Uova alla Monachina (Italian Neapolitan Stuffed, Breaded and Fried Eggs) Uova alla Monachina are hard boiled eggs emptied of their yolks and rebuilt with a richer filling of sieved yolk, cold thick béchamel, Parmigiano Reggiano and nutmeg. They are breaded twice and fried to a deep gold. Cut open at the table, they give a brittle crust, a thin ring of white and a warm, smooth centre. Serves 4 as an antipasto. Prep: 35 minutes. Chill: 4 hours for the béchamel, 1 hour for the e

Lumache alla Sassarese are a traditional northern Sardinian preparation in which properly cleaned snails are gently cooked, then finished with garlic, parsley, white wine and toasted breadcrumbs that absorb the savory pan juices.