Easter Menu 2018

The chef Marco Bortolini proposes:       Liver pateé and banana bread   Potato and white asparagus pot, dehydrated olives and chickpea and millet praline     Lasagna with white meat ragu, wild herbs velouté   Buffalo burrata Cappellacci, sautéed green asparagus       Baked lamb with crispy biancoperla gnocchi     Strawberry and ginger sorbet Gianduia mousse, …