carnaroli risotto, turnip tops, snails in gremolada sauce, taleggio cheese and almonds
traditional garmugia soup and home made plin stuffed with speck and mascarpone
home made gyoza stuffed with beef cheek on a carrot-ginger cream, champignon and coriander
craft linguine, mantis shrimp bisque on AOP sauce, pecorino, lime and mint
Cucina italiana, menù che cambia svariate volte durante l'anno per poter offrire le primizie di stagione.
© l'Angolotondo by TDE Informatica
