pears cooked in ribolla gialla wine, smoked bacon, lemon gel and squid ink reduction

tamarind gel, mustard seeds, apple anchony-honey vinaigrette

brown sugar, cinnamon, cocoa, melted butter

montasio cheese sauce, olives, capers and pine nuts

sweet and sour sauce, marinated zucchini, zucchini blossom and their “alla poverella” dressing

Mascarpone cream, ricotta cream, mustard pear and its gel,hazelnut “sbrisolona” crumble, pear and cinnamon sorbet