Special Occasion Recipes

The crown jewel of Piedmontese cuisine. A large cut of beef marinated and slowly braised in a whole bottle of noble Barolo wine until it falls apart.

A dramatic, pitch-black risotto originating from Venice, flavored with the ink and tender meat of fresh cuttlefish or squid, carrying a deep briny taste of the sea.

The king of Italian steaks. A massive, thick-cut, bone-in porterhouse or T-bone from Chianina beef, grilled rare over wood coals and seasoned simply.