Dinner at Francescana was all about the greatest hits, starting with the iconic “Five Ages of Parmigiano Reggiano in Different Textures and Temperatures”—a masterpiece 20 years in the making. From a hot demi-soufflé made with 24-month-old Parmigiano to a delicate galette baked with 40-month-old cheese, every bite showcased the magic of time and technique. Massimo says it best: “It’s made with two ingredients: Parmigiano Reggiano and time.”

Another standout? “Riso Camouflage”—risotto layered with squid ink, porcini mushrooms, and vibrant vegetables, creating a stunning green, brown, and black palette. Truly unforgettable.