Categories: Vegetarian, Gluten Free, Dairy Free*leave out cheese, Healthy, Season: Autumn As it happens, I discovered this dish on the day we got engaged. I had booked dinner at Cesare GIaccone in Albaretto della Torre as a present for my husband's birthday. Outside the weather was brisk and the leaves turning gold and red. When we entered the cosy restaurant there was kid goat being spit-roasted in the fireplace. We sat at a small table in the back room and waited as the dishes began to arrive. Every dish was memorable but we both fondly remember the lowly steaming bowl of polenta placed before us. On top was a creamy lightly poached egg yolk, salty crystally Parmigiano-Reggiano cheese shavings, dots of earthy but slightly sweet chestnuts and for a majestic finale, white truffles shaved over top. While perhaps my husband wished to capture the moment in order to spend the rest of his life with that plate of polenta, he did propose marriage to me. During truffle season we like to make this dish as it brings back such fond memories.