Recipes

• Giacomino Drago's Fontina Fondue Sauce with Truffles
• Chef Jennifer Naylor's Watercress, Frisee, and Shaved Fennel Salad with Black Walnuts, "Tartufato" Cheese and Pomegranate Vinaigrette
• Classic Cheese Fondue

Read Norbert's interview with Giacomino Drago, partner in Il Pastaio, Piccolo Paradiso and Il Buco restaurants in Los Angeles.

Read Norbert's interview with chef Jennifer Naylor, of Granita in Malibu where she cooks California Mediterranean with an Italian influence.