Paccheri al cinghiale
Paccheri with wild boar ragout and cheese fondue
Pappardelle con gambero
Pappardelle with wild garlic pesto, red prawn tartare and grated lemon
Risotto con vongole
Carnaroli risotto with seafood bisque and clams
Crema asparagi
Cream of asparagus with their sautéed tips and fried Bio egg yolk with Parmesan shavings
Pizzoccheri con tartufo
Pizzoccheri in Valtellina style with black truffle
Bottoni primavera
Ravioli filled with ricotta, potato and nduja, on thyme-scented butter and veal jus
Risotto zucca
Risotto with pumpkin cream and langoustine scented with thyme
Pizzoccheri
Pizzoccheri in Valtellina style
Parmigiana
Aubergine gratin with tomato coulis and basil oil
Bottoni coniglio estate
Filled Pasta in rabbit ragout with butter, thyme and veal jus
