November 4, 2021 Raw Amberjack with Vegetables, Liquid Grana Padano, and Truffle Perlage – Chef Fulvio Siccardi Read now
November 3, 2021 Toasted Juniper Venison, Jerusalem Artichoke and Truffle Millefeuille, Barolo Vinegar Sauce – Chef Marco Acquaroli Read now
November 3, 2021 Mushroom risotto, black truffle, and red cow parmesan – Chef Andrea Ferrero Read now
November 3, 2021 Tortelli with pressed Asiago fondue, black summer truffle, beetroot cream, and Asiago mezzano flakes – Chef Renato Rizzardi Read now
