With organic tomatoes, basil oil and crunchy black olives
Arancini (pecorino and broccoli) Served with Parmiggiano cream and Rosemary emulsion.
Veal cooked sous vide, served with capers and the traditional "tonnato sauce"
Sardinian-inspired couscous with slow-cooked lamb, nuts and roasted onions
Tiramisu with hazelnuts
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