Second courses
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Sea bassin pan oil cooking, black melanosporum truffle perlage, Franciacorta wine sauce, crispy Jerusalem artichoke and fondant
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double cooked,first steamed then barbecued trilogy of cauliflower and tangerine gel
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Celeriac absolute vegangrilled and glazed celeriac in rosemary stock, its cream and crispy celery
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CheekIberian pork braised in villa amagioia white wine and variation of artichokes
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Beef filletmatured 30 days, cream of oil potatoes, grilled porcini mushrooms scented with thyme and spinach powder
Desserts
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Milk chocolate sphereBronte pistachio mousse and coffee mousse
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TiramisùPalazzo di Varignana Blend Blu EVO oil ice cream and hazelnuts
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Decomposed sicilian cannolocandied fruit salad, buffalo ricotta cheese and dark chocolate chips
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Walnut-cut crustsalted caramel and pear sorbet
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Yogurt bavaroisred fruit gelee and basil caviar
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Starters
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Tartareof beef tenderloin, 36-month Parmigiano Reggiano foam, balsamic vinegar caviar and saffron rice crispy
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Rabbit “alla cacciatora” saucerabbit ballotine stuffed with taggiasche olive tapenade, ipan thyme flavoured stock, crunchy celery ice cream and array of capers
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Scallopseared, Campari gel, raspberry powder on Jerusalem artichoke cream and tapioca chips
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Squidsstuffed with escarole pine nuts olives and sun dried tomatoes, tentacles, purple potato chips and cream of ginger beets
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Red turnip slices vegantopped with blueberry dressing, Rio Rosso garden hazelnuts, orange supreme and herb and flower misticanza
Pasta
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Fregulamade with Palazzo di Varignana saffron, with red shrimp in 4 consistencies (gel, powder, raw, chips)
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Cappellacciowith vaccinara oxtail, aged balsamic vinegar, pecorino cheese mousse and tarragon oil
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Gnocchimade with potatoes, porcini mushroom cream, crispy pork cheeck, licorice powder and rosemary oil from Palazzo di Varignana
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on cream of turnip greens, sautéed turnip tops, Bra sausage and toasted pine nuts
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Paccheriwith octopus ragout, buffalo stracciatella cheese, salted lemon and parsley
