Le ricette del Menù orogel preparate da chef Lombardi
An amazing Parmigiana with salt cod brandade, pine nuts and tomatoes and thyme coulis.
Black Venus rice with julienned Guinea fowl breast and pumpkin chunks with a cumin aroma.
Fennel soup with bitter cocoa and marinated anchovies tartare.
Grouper fillets with spinach, mushroom sauté and shallot confit.
Guazzetto di frutti di mare with a turnip tops cream.
Tagliolini with black olives in a scorpion fish fillets sauce, with cherry tomatoes and broccoli flowers.
Venison carpaccio with baby carrots puree and a sprinkle of Parmigiano Reggiano cheese.
