How it is done:

Start by toasting the hazelnuts, put them on an oven tray, set the oven to 350° for around five minutes. In the meantime, break the grissini into a bowl and soak them into some vegetable stock and a tablespoon of rice vinegar. Now in a food processor put the toasted hazelnuts and the soaked grissini, add olive oil and mix until it’s smooth and dense. Now clean the tomatoes and cut into irregular quarters, blend again. Keep blending adding little by little the hazelnuts and grissini mix, season with salt and pepper.

Blend until a creamy soup with the typical pink colour.

How to serve:

In a deep plate, pour the soup, even it through the plate, complete by pitting an entire hazelnut, a piece of grissino and a thin slice of tomato to compete the dish.

Shave the black truffle on top.

How it is done:

Let’s start from the Parmigiano fondue: start by grating finely all of the parmesan, then put the cream in a sauce pan, season with pepper and a pinch of salt. Over low heat bring the cream to 143°F/61°C add a handful of the grated Parmigiano. With a whisk melt it completely, then keep adding little by little, making sure all the Parmigiano is melted. Set aside.

The pasta: fill a large pot with water and bring to a boil. In a pan put the sage leaves, add the butter, add two tablespoons of boiling water and let it melt, then let it reduce until it’s creamy. Throw the Tajarin pasta in the pot and cook it for around 40 second. Drain it and throw it into the pan, season evenly.

How to serve:

In a flat dish put the parmesan fondue at the bottom, then using thongs and a ladle form a nest with tajarin and place it at the center of the dish, complete it with a small leaf of sage.

Shave truffle on top.

How it is done:

Start by cleaning the pork fillet, remove the excess of fat and the connecting tissue. Prepare a brine with two tablespoon of olive oil, one tablespoon of rice vinegar and a pinch of salt, dip the tenderloin in the brine and let it sit in the fridge for at least two hours. With the results of the trimming prepare a simple stock boiling together the connective tissue, 1 carrot, onion and celery.

For the savoury apples, start by cleaning, peeling and decorating the apples, then cut it in big chunks and dip it into a mixture of chilled water and rice vinegar. Put the peel and cork into a small saucepan, cover it with water and bring to a boil, drain the results and keep the liquid aside. Cut the green part of the green onion finely, put it in a saucepan with half the butter, cook until tender, then add the drained apples, season with salt and pepper, when a small amount of water will form at the bottom of the pan, add the peel and cork stock, lower the heat and cook it until the water will be completely evaporated.

Remove the tenderloin from the brine, rinse it and dry it properly with some paper towel. Heat a pan with a spoon of olive oil, when hot sear all the sides of the tenderloin. When crusted and golden add the remaining butter and keep cooking while throwing the melted butter on top for around 10 minutes. Remove the tenderloin and let it rest. In the same pan, throw the wine and the pork stock previously prepared, let it reduce to obtain a sauce.

How to serve:

Cut the tenderloin in two pieces, place it at the center of the dish, on a side put a generous amount of apples, then put a tablespoon of of sauce on the tenderloin.

How it is done:

(For approx. 4 glasses)

Start by cleaning the peaches, wash them under cold running water and dry them carefully with a paper towel. Cut them in half and remove the bone. With a spoon remove the center pulp creating a hole about half an inch deep and two inches of diameter, keep the removed pulp aside.

Transfer the pulp in a blender, add a pinch of salt, the powdered sugar and half of the amaretti biscuits. Start blending until smooth and rather liquid. Add the remaining amaretti and blend until smooth, add the butter and blend until the mixture will look like a thick batter.

In an oven tray, covered with a sheet of parchment paper, put the peaches with the carved part facing up, sprinkle it wit a little salt, and fill the hole in the middle with two tablespoon of the amaretti stuffing. Place it in a preheated oven at 350°F/175°C for 50 minutes.

Remove the tenderloin from the brine, rinse it and dry it properly with some paper towel. Heat a pan with a spoon of olive oil, when hot sear all the sides of the tenderloin. When crusted and golden add the remaining butter and keep cooking while throwing the melted butter on top for around 10 minutes. Remove the tenderloin and let it rest. In the same pan, throw the wine and the pork stock previously prepared, let it reduce to obtain a sauce.

How to serve:

Serve the stuffed peach still hot, you can complete the dish with a scoop of vanilla gelato and some caramel sauce.