Above: “Legendary” Piedmontese chef Cesare Giaccone (image via CesareGiaccone.it).
The editors at Tasting Table have called Cesare Giaccone’s “chestnut polenta spooned over a raw egg yolk nestled in a snow drift of grated Parmesan” a “legendary creation… one of the dishes they’ve been obsessing over” since Gaia Gaja first told them about it.
Gaia herself calls the dish “pure elegance,” they note.
They’ve been so obsessed with it that they’ve asked a top U.S. chef to re-create it for them.
“It’s my favorite way to eat [white Alba] truffles,” Gaia has told us.