Chef Francesco Pecoraro’s Italian Florentine zuccotto layers rum soaked pan di Spagna with ricotta, candied fruit, cocoa and white chocolate in a chilled dome.

Chef Michele Baldacci’s Italian Tuscan style cannellini beans simmer gently with sage, a whole garlic head, tomato and olive oil, inspired by the historical al fiasco method.

Carlos Valenzuela’s journey from busboy in Las Vegas to sommelier in Aspen shows how questions, producer relationships and Italian wine travel can shape generous hospitality.