cooked like tuna with bitter herbs and rue
served with yogurt, cucumber, and ginger sauce
spicy baked plums, thyme infused tomatoes confit and oven-roasted onions
with watermelon and moss rose
served with fried capers bread, fresh oregan and raspberry sauce
stirred in white wine and myrtle butter
classic pasta from the praised “Antico Pastificio Cavalieri” served with fresh cherry tomatoes and basil sauce.
with roasted fennels, lemon and garlic sauce and Taggiasca olive crumble
with pickled Trombetta summer squash, zucchini in oil and zucchini waffles
with spinaches and bergamot mayonnaise.
with lavander apricots and rosemary crumble
with roasted spicy plums and saffron gelato
with vanilla peaches, meringue and shiso