VALENTINE'S DINNER MENU:

 

Parmigiano Reggiano pie with a veil of Speck and braised Radicchio

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Sautéed rice with sweet paprika, Julienne vegetables and raw Parma ham

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Green crépes, Veal, Fois gras and Ricotta with pepper on red pepper cream

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Supreme of guinea fowl stuffed with herbs and truffle scent

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Strawberry Semifreddo with Chocolate and Chili Pepper mousse

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