Creamy hand-tied Puglia burrata, caramelized black mission figs, aged Modena balsamico 25-year glaze, and roasted hazelnut brittle.

Hand-chopped Piedmontese beef tartare, cured egg yolk shavings, crispy caper flowers, and cold-pressed Garda olive oil.

30-yolk egg pasta extruded daily, mountain pasture butter, Parmigiano-Reggiano Vacche Rosse, and freshly shaved Alba white truffle.

Handmade squash tortelli filled with spiced Mostarda di Cremona, crumbled Amaretti biscuits, brown butter, and crisp sage.

Crispy milk-fed veal chop pan-fried in clarified alpine butter, served with wild winter herbs and Sorrento lemon preserve.

Mediterranean sea bass baked in aromatic Cervia sea salt crust, braised baby fennel, wild capers, and citrus emulsion.

Flourless dark chocolate cake with roasted Langhe hazelnuts, Madagascar vanilla bean gelato, and smoked sea salt caramel.

Caramelized puff pastry leaves layered with olive oil whipped mascarpone cream, poached quince, and candied rosemary.