Uova in Camicia al Tartufo Bianco (Italian Poached Eggs with White Truffle and Parmigiano Fondue) Story of the Dish A refined egg-centered dish in which a delicate poached egg with a completely liquid yolk rests on silky Parmigiano Reggiano fondue and is finished with freshly shaved white truffle. The preparation depends on restraint: no aggressive herbs or garlic, just egg, Parmigiano, truffle and excellent olive oil. Servings & Timing Serves 4. Active preparation about 20 m

Slow-braised veal shank with Barolo reduction, porcini mushrooms and fresh black truffle.

Slow-cooked creamy scrambled eggs with Fontina, chives, and elegant shavings of white and black truffle.