Dinner at Paolo Stella’s


With the help of the Signature Kitchen Suite chef, Paolo Stella opens the doors of the SuonareStella kitchen to prepare a special supper for his guests. The menu reflects the eclectic and authentic spirit of the most prominent influencer in the field of design, using ingredients and methods that follow the True to Food philosophy.

Mollet egg with parmesan fondue

Ingredients for 6 people

  • 6 fresh eggs
  • 500 ml fresh milk
  • 500 g Parmigiano Reggiano aged 24 months
  • 300 g Polignano carrots
  • 200 g Shiitake mushrooms
  • Chervil
  • Nutmeg


Cook the eggs whole for 1 hour at 63° in a steam oven with 100% humidity on a sous vide setting. Heat the milk with a pinch of salt and nutmeg. Remove from the heat, add shavings of Parmigiano Reggiano and beat until fully dissolved. Cover with cling film and leave to rest.  

Cut the carrots into thin strips and season with salt and a drizzle of oil. Bake a third of the carrots in the oven at 190° for 10 minutes, until they become crunchy crisps. Brown the rest in a saucepan with a knob of butter. Once soft, blend them until you obtain a firm, smooth cream consistency.  

Wash and clean the mushrooms and cook them over high heat for a few minutes. 

Duck breast with late-harvest radicchio and oranges

Ingredients for 6 people

  • 1.5 kg duck breast
  • 500 g late-harvest radicchio
  • 4 untreated oranges
  • 400 g shallots
  • 1 bunch of thyme
  • 50 g butter
  • 1 kg coarse salt


Make diamond-shaped incisions in the skin of the duck breast. Cook in the steam oven on a sous vide setting at 58° for 4 hours, then leave to quickly cool in an ice bath.  

While the duck breast is in the steam oven, arrange the shallots (whole) in a baking tray on a bed of coarse salt and then cover it with an equal amount of the salt. Bake at 180° for 1 hour.  

Dry the meat thoroughly on both sides and brown the skin side only in a pan over medium heat, until browned and crispy.  

Cut the radicchio into four pieces, lengthwise, and cook it in a pan with some orange juice. Brown the cleaned shallots in another pan with butter and thyme. After leaving it to rest in a warm place for 4 minutes, slice the meat into escalopes and serve.

Chocolate mousse with raspberries and meringue

Ingredients for 6 people

  • 500 g 55% dark chocolate
  • 250 g egg whites
  • 100 g sugar
  • 10 g gelatin sheets
  • 1 l semi-whipped cream
  • 300 g raspberries
  • 10 g icing sugar
  • 100 g meringue


Make the meringue Italian style by whipping the egg whites with the sugar.  

For the mousse, melt the chocolate and mix it with the softened gelatin, Italian meringue and finally the semi-whipped cream.  

Prepare the coulis by combining 200 g of raspberries with 10 g of icing sugar. Blend them together and strain in a sieve. Freeze the remaining raspberries and serve, decorating with meringue and mint.

Tips from the sommelier

Art, design and gourmet dining

For the menu designed for Paolo Stella and his guests, our sommelier recommends a Pouilly-Fumé for the antipasto (served at 12°), a pinot noir for the meat dish (18°), and a Barolo Chinato for dessert (17°).