Oct 1, 2026
“There’s no such thing as too much truffle.” These words echo in my head as chef Giuseppe Iannotti hunches over a baking sheet and begins delicately shaving literal mounds of the rare edible fungus over crostini topped with melted caciocavallo cheese. Aptly named Truffle Vesuvius, the dish is impossible to look away from. An earthy, […]
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