Lonzardo
Smoked pork loin with spinach salad, pear mustard, ist balsamic vinegar and green sauce
Carpaccio di salmerino
Beetroot marinated char carpaccio on sea asparagus Tzatziki sauce
Acciughe Cantabrico
Cantabrian anchovies with tomato bruschetta and basil bufalina
Tentacoli di polpo
Octopus tentacles seared in Maldon salt on purple potatoes cream, Taggiasca olives and salmon roe
Terrina di fegato d’oca
Goose liver terrine with brioche-bread, salad with apple and sweet-sour ginger
Carne secca con pane carasau
Ticino dried meat with sweet and sour vegetables and rosemary Carasau bread
Tacos di tartare
Beef tartare tacos with red wine shallots, black garlic mayonnaise and crispy bacon
Culatello con asparagi
Culatello di Zibello with asparagus salad in rice vinegar emulsion and shiso, goat cheese mousse and black pepper from Val Maggia
Carpaccio di spada
Smoked swordfish carpaccio with chilli guacamole and sea asparagus in oil and lemon
Piatto affettati
Plate of mixed cold cuts and cheeses with pickled vegetables
