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INGREDIENTS INSTRUCTIONS Trim the pork capocollo, cut it into 200-gram thick slices. Place each slice in a vacuum-packing bag, add oil, salt and bay leaf. Seal and cook in Ronner or steam oven for 12 hours at 56°. Serve with Fleur de Sel.

INGREDIENTS INSTRUCTIONS Boil all ingredients together for at least 45 minutes. Remove the chestnuts from the broth, clean them from the skins trying to keep them whole, put the skins in the broth and let them steep for 12 hours. Strain the broth, season with salt and bay leaf. Take the peeled chestnuts, place them