Black Venus rice with julienned Guinea fowl breast and pumpkin chunks with a cumin aroma.
Braised moscardini stuffed with chicory and with lentils from Santo Stefano Sessanio.
Cauliflower and ricotta soufflé with a spicy sauce.
Fennel soup with bitter cocoa and marinated anchovies tartare.
Fried egg with asparagus tops and pumpkin puree with a touch of Parmigiano Reggiano.
Ice-cream cup with carrots, amaretti biscuits and cinnamon.
A Mediterranean mixed salad with sweet corn, tuna fillets, mixed salad and radish shoots.
Monkfish morsles with sliced artichokes and stewed onions.
Roasted rabbit loin with rosemary, Borettane onions, raisins and pine nuts.
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