Hand-cut egg pasta with butter, aged Parmigiano, and shaved black truffle.

Whole sea bass baked in a herb salt crust, served with fennel and olive oil.

Beef cheek braised for twelve hours in Barolo, served with creamy polenta.

Pumpkin ravioli with amaretti crumbs, brown butter, and crispy sage.

Grilled octopus over chickpea purée with pickled shallots and chili oil.

Almond tart with mascarpone cream, fresh figs, and honey.