Creamy Lime, Cocoa Streusel and Coffee Sauce

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Fondant Chocolate Cake, Hazelnuts Namelaka and Passion Fruit Sauce

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Mostaccioli and Vermouth

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Vitello Tonnato with Coriander Oil, Capers, Olives and semi-Dry Tomatoes

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Pork Cooked at Low Temperature, Chickpea and Turmeric Puree, Sweet and Sour Onion

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Braised Beef in Barolo Wine with Spinach Flan

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Plin Ravioli with Cherry Tomato Fondant, Green Sauce and Gingerr

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Spaghettone “Felicetti” with lemon, Char, Dill and Breadcrumbs with Herbs

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Tajarin Pasta with Bra Sausage Sauce and Crunchy Celery

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Salad with Rabbit Tuna, GFreen apple and Hazelnuts

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