A dish typically from Lombard region, Milan in particular, which dates back to the Egyptians who used to eat the patè. It is a very delicate and unique appetizer.
An elegant dish which is part of the Milanese tradition. The chef combines the risotto with saffron, a representative spice from Milan, with a roasted quail.
Along with saffron risotto, this dish is also long been a part of the Milanese cuisine. Veal ossobuco is very tender, its marrow bone resting in the middle. When cooked, the marrow will melt adding a creamy and flavorful taste. Our chef will add the chiodini mushrooms and chards.
A crisp, unique, healthy mix of vegetables selected by our chef and cooked to perfection.
A creamy dessert which combines the sweetness of vanilla with the bitterness of the amaretti and cocoa.
Riesling, Verdicchio or Falanghina for the risotto, while the Barbera, Barbaresco or a Sicilian Nero d’Avola will be good for the ossobuco.
