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, chocolate biscuit and hazelnut ice cream