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Pumpkin cream with Raschera IGP mousse and crunchy amaretto
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Spaghetti affumicati con colatura di alici, salsa verde e briciole di pane piccante
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Passion fruit broiled custard with wild berries sauce
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Hazelnut millefeuille with gianduja sponge & cream
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Roast suckling pig saddle with parsnip cream, salt-cast grapes and cugnà
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Smoked salmon trout with chestnuts and curred vegetables
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Piedmontese Beef fillet with glazed manioc, pesto of broccoli and turnip tops
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Cabbage leaf stuffed with vegetables, on black beans cream and crunchy chia seeds
