Eggplant ravioli over smoked pecorino fondue and dried cherry tomato pesto

Homemade potato Gnocchi with“prosciutto crudo“, aged Provolone cheese, dry tomatoes and arugula

Kale salad with apple, walnut, and Pecorino Toscano

Chilean Seabass fillet with celery root velouté green apple gelee, chives oil and black "Venere” rice

Tagliatelle with mixed wild mushroom, “parmigiano fonduta” and black truffle caviar.

Half rack of lamb in aromatic herbs crust with sauteed artichokes, pea and mint puree.

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Mediterranean salad with grilled tuna, frisee, haricot vert, cherry tomatoes, fingerling potatoes, quail egg in a mustard vinaigrette

Black beluga lentils salad with roasted baby beets, hazelnut, and feta cheese crumbles

Baby arugula salad with artichokes, celery, fresh shaved parmesan cheese

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