Mascarpone and spinach ravioli sided with marinated Mediterranean vegetables, sage butter top with foie gras terrine and green pea foam
Berries semifreddo with caramelized fruits, sable and mango sauce
Ca’del Bosco Carmenero
Lasagna
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.