Passatelli with pears. red radicchio, cheese fondue and porcini mushro...
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Artichoke pie with whipped oil and pecorino mousse
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Maltagliati with artichoke cream, crispy bacon and pecorino cheese
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Battered mussels with tomato and peas cream
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Pan-seared octopus with thyme and turnip purée
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White chocolate bavarois on shortcrust pastry with lemon custard, rasp...
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Sweet sponge whipped with a siphon on a salted fondant ganache
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Slow-cooked veal cheek with barolo wine
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Deep-fried baccalà rolled in cornmeal and herbs with battered vegetabl...
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Pistachio and chestnut crusted tuna
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Mesclun with figs, mushrooms, cashews and mint
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Deep-fried courgette flowers by Pasquale Torrente
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