Italian Roasted Artichoke Stuffed with Spelt, Castelmagno and Hazelnuts Story of the Dish This dish makes the whole artichoke the architecture of the plate. It is gently braised, opened without losing its natural shape, filled with farro, Castelmagno and toasted hazelnuts, then roasted until the leaf tips become crisp. The technique creates contrast between tender heart, chewy grain, sharp cheese and toasted nuts without turning the artichoke into another purée or sauce. Re

Traditional Italian Modena Cotechino with Lentils Story of the Dish Cotechino di Modena is one of Emilia-Romagna’s great pork traditions and a central dish of the Italian New Year table. Its name comes from cotica, pork rind, which contributes the characteristic soft texture. Lentils are traditionally associated with prosperity because their round shape recalls coins, but the pairing also works gastronomically: earthy lentils balance the rich, seasoned sausage. Recipe Informa

Sciatt della Valtellina, Valtellina Buckwheat Fritters with Casera Cheese Story of the Dish Region: Lombardia, Valtellina Course: Antipasto Serves: 4 Yield: Approximately 20 Sciatt Sciatt are one of the signature dishes of Valtellina, the Alpine valley in northern Lombardia. These small, irregular fritters are prepared with a batter based on buckwheat flour and wheat flour surrounding cubes of Valtellina Casera DOP cheese. The name sciatt means toad in the local dialect, a re