Salt-roasted Swiss chard with clear porcini dashi, fermented mustard seeds and tart gooseberries, a precise Italian vegetable side dish built on umami and acidity.

Charred Swiss chard with barley koji, roasted onion broth and fresh horseradish, built as a serious Italian vegetable side dish with deep savory contrast.

Traditional Italian Parma Herb and Ricotta Tortelli Story of the Dish Tortelli d’Erbetta are one of Parma’s signature fresh pastas. They are strongly associated with the eve of San Giovanni on June 23, when families traditionally gather for dinner under the symbolic dew of Saint John. The filling combines tender leafy greens, usually Swiss chard, with ricotta and Parmigiano Reggiano. The traditional condiment is intentionally simple: butter and Parmigiano. Recipe Information