Brasato al Barolo is a rich, deeply savory braise with tender beef cheek and a glossy wine-dark sauce scented with rosemary, cloves, and sweet soffritto vegetables. This version keeps the soul of the Piedmontese classic while using pressure cooking to achieve luxurious texture within a realistic one-hour window.

This small flourless hazelnut cake is tender, fragrant, and deeply nutty, with a delicate crumb and lightly crisp edges. A dusting of icing sugar is all it needs, letting the warm toasted flavor of the hazelnuts stand at the center.