The menù
The typical Pasqualina quiche
In “Branda” Stockfish Mousse on Black Triora Bread Crust
Potato stuffed with Egg Yolk, following the original recipe by Paolo Parisi, with San Stè Fondue, flavored with Truffle
******
Pesto and Potato Ravioli with Almond sauce and Crispy Pork Cheek of Nebrondi’s Black Pig
******
Lamb Chops sous vide at low temperature cooked on Topinambur Cream, with spiny Artichoke Basket
******
Two Chocolate Bavarois with Berry Sauce
******
Toast with Spumante and Traditional Colomba
The Wines
Spumante Dogarina Millesimato Brut Rosé
Morellino di Scansano Leonardo D.O.C.
Gewürztraminer (H LUN)
