Trilogy of foies gras marinated with Recioto sweet wine
from Soave.
Crisp quail roasted with bacon, stuffed with oranges and water
melon mustard on radicchio and green salad.
Baked egg with Monte veronese cheese on sheet pasta and onions cream with black truffle from Lessinia.
Ravioli stuffed with risotto al “Tastasal” (sausages), acid butter and nutmeg.
Beef cheeks marinates and cooked with Amarone red wine,
corn meal cream and vegetables.