Details
Celebrate with us the 25 years of Colli dei Longobardi in an evening that honors flavors and the local area.
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Entrée - Savory sbrisolona, whipped ricotta and sweet-and-sour pumpkin (Lorenzo Econimo)
Antipasto - Roman-style artichoke with pecorino cream and mint (Alfonso Vitelli)
Primo - Sturgeon tortelli, Franciacorta and caviar block (Daniele Provezza - Chef Dispensa Franciacorta)
Secondo - Arctic char fillet with smoked potato cream, chard and toasted leek oil (Sebastiano Pagani - Chef Classico)
MENU
Entrée - Savory sbrisolona, whipped ricotta and sweet-and-sour pumpkin (Lorenzo Econimo)
Antipasto - Roman-style artichoke with pecorino cream and mint (Alfonso Vitelli)
Primo - Sturgeon tortelli, Franciacorta and caviar block (Daniele Provezza - Chef Dispensa Franciacorta)
Secondo - Arctic char fillet with smoked potato cream, chard and toasted leek oil (Sebastiano Pagani - Chef Classico)