Davide Palluda offers a model of cucina that is creative and territorial, intelligent and knowledgeable. He recounts his land (Roero, Piedmont) through his dishes, using all the great local products. Here's one of his recipes for a tasty chocolate dessert, with a contemporary slant.

Chocolate tart 75%, unrefined salt, extra-virgin olive oil and black truffle

This dessert, just like any other dishes by Davide Palluda, is an ode to the Piedmontese chocolate tradition, but obviously also with a contemporary slant. “I would call it a ‘chef’s dessert’, almost sugarless, that plays with bitter and toasty tones, and features a pairing that I find fantastic – chocolate and black winter truffles”, explained the chef. Here’s how he makes it.

Ingredients for 4 servings

90 g chocolate 75%

100 g milk

20 g heavy cream

30 g egg

shortcrust pastry dough

unrefined salt

extra-virgin olive oil, preferably Ligurian

black truffle

Roll out the pastry between two sheets of wax paper. Line four molds about 8 cm in diameter with the pastry, leave them in the refrigerator for 1 hour. Then bake at 180°C for 8 minutes. Cook the black truffle, sliced, in water and sugar. Break the chocolate into little pieces and immerse in boiling cream. Mix the egg with the milk and blend the two preparations, beating energetically. Fill the crusts and bake in a 160°C oven for 6 minutes. Remove from molds while still tepid. Arrange on plates with a few grains of unrefined salt. Serve quickly with a drizzle of extra-virgin olive oil and the slices of black truffle.