Easter menu


Artisan focaccia, pea mousse and sun-dried tomatoes

Leonforte broad bean flan, cream of Parmigiano Reggiano and Red Sorrel

Ricotta and leek squares with green asparagus and marinated egg yolk

Mezze maniche with lamb ragout

Coppone cooked at low temperature and sweet and sour agretti with ginger

Lamb with baked potatoes

Lemon mousse, 72% Valrhona Guanaja dark chocolate crunch and IGP Piedmont hazelnuts

60 euro 

excluding drinks