Piccione di Laura Peri: Scalopa di Foie Gras, Tapioca Soffiata, Cipolla Rosa di Certaldo, Riduzione di Porto, Bietole + Parfait di Fegatini Glassato al Cioccolato con Gel di Vino Porto

The dish **Piccione di Laura Peri** is a signature creation of chef Laura Peri at the Michelin-starred restaurant Arnolfo in Colle di Val d’Elsa, Tuscany. It was developed as part of a tasting menu known as *Piattoriccomicificco*, a playful name that hints at the dish’s layered complexity and technical ambition. The dish takes its name from the chef herself, cementing it as a personal statement of her culinary style.

Key ingredients include a scalop of foie gras, puffed tapioca (tapioca soffiata), Certaldo red onion (cipolla rosa di Certaldo), a port wine reduction, beetroot (bietole), a chocolate‑glazed chicken‑liver parfait, and a port wine gel. The combination balances rich, sweet, and earthy elements: the foie gras and parfait provide unctuousness, while the port reduction and gel add acidity and sweetness, and the puffed tapioca contributes a light, crunchy texture. The Certaldo onion, a Tuscan specialty, offers a mild sweetness and local identity.

What distinguishes a great version is the precise texture of the puffed tapioca—it must be airy and crisp without being greasy—and the clean, intense flavor of the port reduction, which should coat the palate without overwhelming the pigeon. The chocolate‑glazed liver parfait must be silky and stable, with the gel providing a contrasting bright acidity. Regional variations are rare because the dish is tightly tied to Chef Peri’s repertoire, though similar combinations of foie gras, onion, and port can be found in other high‑end Tuscan kitchens. At Arnolfo, the dish remains a celebrated example of modern Italian cooking that respects local ingredients while embracing refined technique.