Mascarpone gelato, espresso – soaked red velvet cake, dark chocolate, Amarena cherry, almond

Red Velvet Sundae

Shrimp Risotto

Caramelized celeriac purée, horseradish gremolata, bone marrow bordelaise, vin cotto

Black – pepper Beef Tenderloin

Romesco, capers, fennel pollen, pistachio

Tuna Crudo

Wood – Fired Focaccia

Whipped ricotta, local honey, fried Marcona almonds, rosemary, Parmigiano

Prosciutto Toast

If desired, combine 2 tablespoons of espresso with 2 tablespoons of water and 1 teaspoon sugar in a small saucepan. Simmer until slightly syrupy. Remove from heat and cool. This can be used to moisten cake or drizzle over the sundae.

Prepare espresso reduction (optional)

Place mascarpone gelato in the freezer for 15–20 minutes to firm slightly for scooping, while the cake pieces are prepared. Chill the serving glasses in the freezer for 5 minutes.

Chill components

Cut red velvet cake into bite-sized cubes (about 1 cm). If using store-bought cake, ensure it's not overly dry; a gentle sprinkle of espresso reduction can moisten it slightly without soaking.

Prepare cake cubes

In a heatproof bowl, melt dark chocolate over a pot of simmering water (or in 20-second bursts in the microwave, stirring between). Let cool slightly so it’s pourable but not too thin.

Melt chocolate

Drain a portion of Amarena cherries well, reserving syrup if desired. Pat dry to remove excess liquid to prevent soggy dessert layers.

Prepare Amarena cherries

1) Spoon a base of mascarpone gelato into each chilled serving glass. 2) Layer with a few cake cubes, drizzle a small amount of espresso reduction or reserved syrup if using, and spoon a drizzle of melted dark chocolate over the cake to slightly set. 3) Add a layer of Amarena cherries and a sprinkle of sliced almonds. 4) Repeat with another layer of gelato, cake, and cherries to build a multi-layer sundae, finishing with a final dollop of gelato.

Assemble the sundae

Drizzle with caramel sauce if desired, dust with espresso powder, and garnish with a few almond slivers and a final cherry on top. Serve immediately.

Finish and serve

Mascarpone gelato

Espresso

Red velvet cake (store-bought or homemade, cut into cubes)

Dark chocolate

Amarena cherries

Blanched almonds (sliced or slivered)

Caramel sauce (optional for drizzling)

Espresso powder (optional, for dusting)

Prep: pat shrimp dry, season with salt and pepper; warm stock in a saucepan and keep at a gentle simmer. Crush saffron threads with a pinch of sugar (optional) and steep in 2 tablespoons hot stock to release color and aroma.

Sauté aromatics: in a large wide skillet or sauté pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30-60 seconds.

Cook shrimp: add shrimp to pan and sear until just pink on both sides, about 1-2 minutes total. Remove shrimp from pan and set aside to prevent overcooking.

Toast rice: in the same pan, add a touch more oil if needed and stir in Arborio rice. Cook until the edges become translucent, about 1-2 minutes.

Deglaze with wine: pour in white wine, cook, stirring, until mostly absorbed.

Make saffron stock: whisk the saffron infusion (and any steeped saffron liquid) back into the remaining stock. Keep warm.

Add stock gradually: add warm saffron-infused stock to the rice, one ladle at a time, stirring constantly. Wait until nearly absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.

Incorporate nduja: stir in nduja and blend evenly into the risotto as it cooks, cooking for another 2-3 minutes to release its flavors.

Finish: lower heat, stir in butter and grated parmesan until creamy and glossy. Fold in the cooked shrimp, chopped basil, and lemon zest (if using). Adjust salt and pepper to taste.

Serve: remove from heat, let rest for 1-2 minutes, then portion into bowls and garnish with additional basil and parmesan as desired.

olive oil

garlic, minced

shrimp, peeled and deveined

salt

black pepper, freshly ground

nduja (or spicy Italian sausage paste)

Arborio rice

dry white wine

shrimp stock or seafood stock

saffron threads

unsalted butter

parmesan cheese, grated

basil leaves, chopped

lemon zest (optional)

Season the beef tenderloin generously with salt and freshly ground black pepper. Heat olive oil in a heavy skillet over high heat until just smoking. Sear the tenderloin on all sides until deeply browned, about 2-3 minutes per side. Remove and rest.

Prepare the beef

In the same skillet, brown bone marrow pieces over medium heat, then add finely chopped shallot and garlic. Deglaze with white wine, reduce by half, add bone broth or stock, and simmer to form a rich sauce. Finish with a pat of butter and salt to taste.

Make bone marrow bordelaise

Combine grated horseradish, chopped parsley, a pinch of salt, and a little olive oil or lemon juice if desired. Set aside to meld flavors.

Horseradish gremolata

Peel and chop celeriac. Boil or steam until tender. Drain well, then blend with butter and cream until silky. Season with salt and pepper to taste.

Celeriac purée

In a small saucepan, simmer Vin Cotto until it thickens slightly into a glossy glaze. Keep warm.

Vin Cotto reduction

Slice the rested beef tenderloin. Spoon a line of celeriac purée on the plate, lay slices of beef, spoon bone marrow bordelaise around, dot with horseradish gremolata, and drizzle Vin Cotto reduction over beef. Serve immediately.

Finish and plate

beef tenderloin (center-cut, trimmed)

bone marrow

dry white wine (or white wine vinegar for deglazing)

bone broth or beef stock

shallot

garlic cloves

horseradish, grated

parsley, chopped

celeriac

butter

cream

vin cottto (Vin Cotto, or balsamic glaze reduction)

salt (for purée)

pepper (for purée)

Pat the tuna dry with paper towels. Slice the tuna into thin, even medallions or bite-sized rectangular slices, about 1/4 inch thick. Keep chilled on a plate until ready to plate.

Prepare tuna

In a small bowl, whisk together romesco sauce, lemon juice, and olive oil until well combined. Season with a pinch of salt and pepper to balance acidity.

Make citrus-romesco drizzle

Lightly dust tuna slices with a small amount of salt and pepper just before serving. Crush capers roughly with a fork and mix with the fennel pollen and chopped pistachios in a separate small bowl.

Season and crisp elements

Spread a thin layer of romesco drizzle on the plate. Arrange tuna slices in a fan or overlapping pattern over the drizzle. Spoon a light line or dots of the citrus-romesco mixture over the tuna. Scatter the caper-pistachio-fennel pollen mixture around or over the tuna. Finish with a light sprinkle of sea salt, a drizzle of olive oil if desired, and garnish with microgreens or fennel fronds.

Assemble Plate

high-quality tuna loin, sashimi-grade

extra-virgin olive oil

romesco sauce

lemon juice (freshly squeezed)

capers, rinsed and pat dry

fennel pollen (or fennel fronds finely minced as substitute)

pistachios, shelled and lightly toasted, chopped

sea salt

microgreens or fennel fronds, for garnish

In a large bowl, whisk together flour, yeast and salt. Add warm water and 2 tablespoons olive oil. Stir until a shaggy dough forms, then turn out onto a lightly floured surface. Knead gently for 5-6 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.

Prepare the dough

Oil a rectangular baking sheet or a cast-iron skillet generously. Gently punch down the dough and press it into the pan, spreading to fit. Cover and let it relax for 15 minutes.

Stretch and oil the pan

In a small bowl, mix the remaining olive oil with lemon zest, chili flakes and chopped rosemary. Roughly chop the smoked olives.

Flavor base and toppings prep

Using fingertips, press evenly across the dough to create dimples. Drizzle half of the flavored oil over the surface and rub it in with your fingers.

Dimpling the dough

Scatter the chopped olives over the dough. Add extra rosemary if desired. Finish with a light sprinkle of finishing salt.

Assemble toppings

Preheat a wood-fired oven to about 450-500°F (230-260°C). Bake the focaccia on a baking sheet or pizza stone for 12-15 minutes, until deep golden brown and crisp around the edges. Rotate halfway for even color.

Bake in wood-fired oven

Remove from oven, drizzle with a little more olive oil if desired, slice and serve warm.

all-purpose flour (plus extra for dusting)

warm water (approximately 110°F / 43°C)

active dry yeast

fine sea salt

smoked olives, pitted

lemon zest

red chili flakes

fresh rosemary, chopped

coarse sea salt for finishing

In a bowl, combine ricotta, heavy cream, salt, and black pepper. Beat with a whisk or spatula until light and airy and slightly fluffy.

Adjust seasoning with a pinch more salt or pepper if desired. Set aside in a small bowl ready for spreading.

taste and adjust

If you like a more herbaceous note, whisk in a teaspoon of finely minced rosemary or a drizzle of olive oil.

optional infusion

Preheat oven to 350°F (175°C). Toss Marcona almonds with olive oil and salt until coated.

Spread almonds on a baking sheet and roast for 8–10 minutes, stirring once, until fragrant and golden.

Remove from oven, drizzle with local honey while warm, and toss to coat. Return to sheet and bake 2–3 minutes more, just until honey sets. Let cool completely.

caramelize with honey

Brush sourdough slices with a touch of olive oil and toast in a hot skillet or toaster until crisp and golden on both sides.

Generously spread whipped ricotta on each toast slice.

spread ricotta

Drape 2 slices of prosciutto over each ricotta-covered toast.

layer prosciutto

Scatter a handful of rosemary-roasted almonds over the prosciutto, and shave or grate Parmigiano over the top (about 1–2 tablespoons per toast).

add almonds and cheese

Finish with a light drizzle of extra honey if desired and serve immediately while warm.

Red Velvet Sundae

Shrimp Risotto

Black – Pepper Beef Tenderloin

Tuna Crudo

Wood – Fired Focaccia

Prosciutto Toast