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

Omelette al Tartufo Bianco e Parmigiano Reggiano (White Truffle & Parmigiano Reggiano Omelette) Story of the Dish This is the most refined omelette of the collection. Fresh white truffle, Parmigiano Reggiano, butter, and eggs need almost nothing else. Unlike black truffle, white truffle should never be cooked. Its extraordinary aroma comes from volatile compounds that are quickly lost with excessive heat. For this reason, the omelette is cooked first and the truffle is shaved

Carne Cruda all’Albese (Italian Alba Style Raw Beef) Story of the Dish Carne Cruda all’Albese is one of Piemonte’s purest expressions of ingredient-driven cooking. Around Alba and the Langhe, exceptionally fresh lean beef is traditionally sliced very thin or cut finely by hand, then seasoned with extra virgin olive oil, lemon, salt and pepper. The dish is deliberately restrained because its character depends on the quality of the meat rather than on a complicated sauce. Parmi