Regional cooking of Italy. It is built on few ingredients of high quality, and on dried and fresh pasta matched to a sauce by shape. A dish here that is tagged Italian and also another cuisine uses Italian pasta method with a sauce from elsewhere.
A demi-glace truffle sauce on spaghettini, with cold-pan duck breast and a bitter leaf salad
Sauce Périgueux is the classical French truffle sauce. It is built on demi-glace, not on butter.
Yolk-only carbonara with guanciale, pecorino and Grana Padano
Roman carbonara with a sauce of egg yolk, cheese, pork fat and pasta water. Four yolks dress 280 g of pasta for four people.