Piedmontese agnolotti del plin filled with roasted meats, finished in concentrated veal jus and fresh black truffle using professional pasta technique.

A refined Italian tartlet with artichoke cream, crispy veal sweetbread, Pecorino, black truffle and a concentrated Marsala-thyme jus.

Grilled Polenta with Wild Mushroom Ragù, Black Truffle and Aged Taleggio Story of the Dish Grilled polenta is one of Northern Italy's oldest comfort foods. Before refrigeration became common, families would prepare a large pot of polenta, enjoy it creamy on the first day, then allow the leftovers to cool overnight. The following day, the firm polenta was sliced and grilled over wood-fired embers or cooked in cast-iron pans until crisp on the outside while remaining soft insid