Chef Tony Mantuano’s refined and modern Spiaggia is the gold standard for Italian fine dining in Chicago, and it’s constantly breaking new ground and reinventing itself, most notably with a 2014 renovation and menu revamp. There’s one dish, however, that can never be removed from the menu or it might incite riots (or at least polite disapproval): the gnocchi. Super-tender hand-rolled gnocchi are blanched and tossed in a sauce made with heavy cream, milk, ricotta and a handful of Parmigiano-Reggiano and a drizzle of truffle oil (the real stuff, infused with preserved Italian truffles). It’s plated after the sauce reduces slightly, and it’s topped with a spoonful of rich jus and a couple of those preserved sliced truffles.