Cocofungo 2018 “spontaneamente” da Gigetto
Aperitif “al Brolo” with Autumn delights “Spontaneously black” Black finferla in carrazza, charcoal bread, squid ink and fermented black garlic Risotto semi-integrale with porcini mushrooms and veraci, orange gelly and vegetable caviar Doppio ravioli with barboni mushrooms, trombette powder stock Deer tartare with sweet …