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
