Grilled scallops with porcini mushroom and truffled taleggio cheese
Foie gras terrine with pistachio, pear compote with cinnamon
Potato dumpling stuffed with pecorino cheese, safron cream and osso buco braising jus
Home made pasta with sea urchins, celery, fava bean mousse line and pecorino cheese
Red mullet fillet in crust, orange sauce and asparagus rolls
Sliced Piedmont’s beef fillet with pepper, thyme caramelized endive and chanterelle mushroom
Dessert symphony