Omaggio a Kandinsky: Crema di Foie Gras, Prezzemolo, Marsala, Controfiletto di Fassone, Fungo Cardoncello, Cialda di Parmigiano

**Omaggio a Kandinsky: Crema di Foie Gras, Prezzemolo, Marsala, Controfiletto di Fassone, Fungo Cardoncello, Cialda di Parmigiano**

This dish is a signature creation of three-Michelin-starred chef Enrico Crippa at Piazza Duomo in Alba, Italy. Named as a tribute to the abstract painter Wassily Kandinsky, the plate is conceived as an edible composition, balancing color, texture, and flavor with artistic precision.

The dish centers on a creamy foie gras base, enriched with Marsala wine and brightened by parsley. This rich foundation is paired with a slice of *controfiletto di Fassone*—a premium cut of beef from the Piedmontese Fassone breed, known for its tenderness and marbling. A grilled *fungo cardoncello* (king oyster mushroom) adds an earthy, meaty counterpoint, while a crisp *cialda di Parmigiano* (Parmesan wafer) provides saltiness and crunch.

What distinguishes a great version is the harmony of its components: the foie gras must be silky and not overly rich, the beef cooked to a precise medium-rare, and the mushroom charred just enough to deepen its flavor without bitterness. The Parmesan wafer should shatter cleanly, offering a textural contrast to the creamy elements.

While this specific dish is unique to Piazza Duomo, it reflects the broader Piedmontese tradition of combining luxury ingredients like foie gras and Fassone beef with local produce. As noted by the venue *Piattoriccomicificco*, the dish exemplifies Crippa’s ability to transform classic regional elements into a modern, painterly experience.