Squid Ink Gnocchi in triple cheese sauce, featuring chewy potato dumpling balls brightly infused with colours and briny flavours of squid, further laid with extra rich and creamy cheese sauce.
Ox tongue timbale with gherkin, roasted cherry tomato, sour parsley pesto and balsamic reduction
Palazzo Della Torre IGT, Allegrini 2010
Berries semifreddo with caramelized fruits, sable and mango sauce
Pasta: Squid ink agnaloti stuffed with cream cod in parmesan sauce and crispy shimeji pair with