Dinner

with pepper confit

filled with Modena cheese, parmesan fondue
with balsamic vinegar glaze

con cipolla agrodolce e honey mustard

con cipolla agrodolce e honey mustard

with pea guacamole and potato chips

with friarielli

with rosemary and vanilla dried apples

Monograno Felicetti mezze maniche with smoked pork cheeck from Norcia, BIO eggs, Pecorino Romano DOP cheese

Monograno Felicetti mezze maniche with smoked pork cheeck from Norcia, Pecorino Romano DOP cheese

Senatore Cappelli spaghetti with clams

with potatoes and lemon, and puttanesca sauce

of ricotta and Jerusalem artichokes, citrus lamb ragout and its sauce

with cream of BBQ carrots, celery cont,
parmesan fondue, beef juice

mushroom juice and BBQ grape
(for 2 persons, preparation time 18 minutes)