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An exclusive and magical dish from the Italian chef Teresa Buongiorno, chef at the Michelin-starred restaurant Osteria Già Sotto L'Arco restaurant in Apulia region.
Watch as wild cardoons, Parmigiano Reggiano cheese and eggs are combined to produce a wonderfully aromatic flan. This is formed and placed on top of fondue which is made by heating milk and Caciocavallo semi-aged cheese in a ban marie.
It's a wonderfully traditional dish that's been given an artistic makeover, with Buongiorno's finished plate exquisitely presented - tasting just as good as it looks in the video.
For those wanting to try it at home here's the recipe for Buongiorno's Flan of wild cardoons on a fondue of Caciocavallo Podolico cheese - enjoy!
