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

tamarind gel, mustard seeds, apple anchony-honey vinaigrette

shrimp bisque, coffee cream, burnt lemon oil, chili oil, lemon powder

Mixed pasta, bean soup and km0 varieties of cabbage, stravecchio cheese flakes and pestât di Fagagna (Slow Food presidium)

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