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Courgette faln with its flower in tempura

Marinated raw meat carpaccio with mixed herbs, flowers and egg sauce

Phullo pastry basket with seared asparagus, tartar sauce and fried egg yolk

Prawns seared in dry vermouth on a nttle cream, bread leaves and confit cherry tomatoes

Tortelli stuffed wit asparagus on a parmesan cream

Linguine in seafood stew, broad beans and cherry tomatoes

Agnolotti stuffed with roast meat reduction

Ricotta gnocchi with rose butter

Buckwheat tagliolini with Castelmagno cheese and toasted hazelnuts

Sea bass fillet with citrus aroma, asparagus and pak choi cabbage

Glazed guinea fowl breast with ricotta cheese and red berries

Beef steak on the pale with rosemary potatoes and vegetables

Seared octopus with potatoes, confit cherry tomatoes, taggiasca olives on a pea cream

Quinoa burger with steamed vegetables

dark chocolate brownies with red berry sauce

Cheesecake with mango, coconut and passion fruit

Apple pie with Madagascar vanilla ice cream

Chantilly cream with strawbweeies

Ice creams and sorbets: Madagascar vanilla ice cream Bronte pistachio ice cream Piedmont IGP hazelnut ice cream Ciaculli late mandarin sorbet Strawberry sorbet Lemon sorbet