Italy | Menu 4 of 5
Vitello Crudo
ANTIPASTI
Vitello crudo
hazelnuts, parmesan
Bagna cauda
seasonal vegetables
Peperoni with anchovy and garlic
STARTER
Tajarin
butter, white truffle
MAIN
Brasato al Barolo
beef cheek, polenta
Agnolotti del plin
roast meat filling, sage butter
DESSERT
Bonet
amaretti, cocoa, caramel
Gianduja semifreddo
hazelnut praline
A starting point. Adrian rewrites it for your guests, the season and the kitchen.