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VALENTINE'S DINNER MENU:

 

Parmigiano Reggiano pie with a veil of Speck and braised Radicchio

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

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

Supreme of guinea fowl stuffed with herbs and truffle scent

Strawberry Semifreddo with Chocolate and Chili Pepper mousse