Creamy Pugliese burrata, heirloom tomatoes, aged balsamic, basil oil, and toasted sourdough.

Thin prime beef, wild arugula, shaved parmesan, capers, and black truffle essence.

Hand-rolled egg pasta in a slow-simmered 8-hour beef and heritage pork Bolognese.

Carnaroli rice, wild porcini mushrooms, Sardinian saffron, and butter emulsion.

Veal-stuffed pasta parcels finished in cultured butter, mountain sage, and jus.

Veal shank braised in white wine, aromatic vegetables, and citrus gremolata.

Pan-roasted sea bass, golden potato crust, cherry tomatoes, and black olives.

48-hour sourdough, San Marzano tomatoes, Fior di Latte, basil, and olive oil.

Smoked provola, wild mushrooms, truffle cream, and 24-month Prosciutto di Parma.

Espresso-soaked ladyfingers, mascarpone zabaglione, and dark Valrhona cacao.

Crispy pastry shells, sweet sheep's milk ricotta, and crushed Bronte pistachios.