Baked eggs in concentrated San Marzano tomato sauce with burrata, basil, olive oil, and grilled rustic bread.

Story of the Dish Uova alla Bismarck is one of those old European preparations that entered the Italian restaurant repertoire and then became unmistakably Italian through ingredient choice and technique. The basic idea is simple: eggs cooked so the whites set while the yolks remain soft, served with a refined savory garnish. In northern Italy the dish often appears with asparagus, Parmigiano Reggiano, butter, and occasionally truffle. This version keeps the structure clean an

Story of the Dish Ricotta, Pecorino, and mint create a frittata that is rich but surprisingly fresh. Ricotta softens the egg matrix and gives the center a delicate, almost custard like texture; Pecorino contributes savoriness and structure; mint lifts the dairy and keeps the dish from feeling heavy. The best frittata is not browned hard or cooked until dry. It should be tender through the center, gently puffed, and easy to slice after a short rest. Ricotta, Pecorino, and mint