Insalata di mare contemporanea
A Catherine wheel of flavours in this destructured salad in which the scallops
are accompanied by sour cream, chives and caviar de Venise and the scampi with
passion fruit sauce and toasted hazelnuts; the sea-bass is marinated with chestnuts
and the scorpion fish is served in fish soup gelatine.
Risotto dal pizzico soave (Contemporary)
Grumolo delle Abbadesse vialone nano rice toasted with the classic sautéed chopped
onions and moistened with vegetable broth. It is then creamed with a bisque of
shellfish and mustard. The presence of scampi and pomegranate enrich and soften
Brasato al Barolo (Traditional)
In the past even the lid of the casserole was covered with glowing embers to
guarantee that the braised beef was thoroughly cooked and the addition of aromatic
herbs, vegetables and “Barolo” red wine made the rest. We use exclusively Piedmont’s
Fassone beef shoulder clod.
La Gubana (Traditional)
This dessert from Friuli Venezia Giulia, typical of the valleys of the Natisone
river, consists of a base of sweet risen pastry filled with walnuts, raisins,
pine kernels, sugar, grated lemon rind and Nonino al Picolit grappa.