Spices are formidable natural flavourings, able to transform a dish and enhance the taste of some ingredients.
This Friday we’ll present a menu where spices and herbs, expertly used by our chef, will guide you in a truly fascinating sensory journey, where traditional dishes are enriched with an exotic note:
Cream of celery, turnip, squacquerone cheese, balsamic and chives,
Risotto creamed with pears, fossa cheese and aniseed,
Bundles of wholemeal flour with ricotta, pancetta and rosemary in onion and saffron fondue,
Sesame crust fillet in reduction of Cabernet,
Berries, yogurt ice cream and ginger root
