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 and sour finferli mushrooms, pumpkin mustard and crispy polenta

 

90 ° Vitellone with bone au gratin and acacia chiodini mushrooms

 

 

 

 

“Spontaneous forest”  hazelnut mousse, dark chocolate crumble with chaga mushroom, cocoa-flavored dough, merengue mignon and pistachio sponge

 

 

Coffee