There are many new additions to the menu that we don't even know where to start.
From Homemade Fried Polenta or Tortino (Carrots Souffle, Taleggio Fondue & Crispy Kale) to start with, to Trombette al Cinghiale (with Wild Boar Ragu, Shaved Parmesan Cheese and deep-fried Sage), Gnocchi Ripieni (Gorgonzola Stuffed Beet Gnocchi, Walnut Torrone, Sage), to desserts like Ricotta e Pera (Hazelnuts Cookies, Ricotta, Pear and Saffron), Millefoglie (Puff Pastry filled with Pastry Cream and Black Berries) and Crème Brulee (Creme Brulee e Cooked Must), just to name a few.
What we recommend? To come more than one day to try them all!
