Author

Alessandro

13

Mar

Easter Menu

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Easter Menu ~ Appetizer ~ Magatello di vitello cotto al punto rosa with salsa tonnata. Artichoke caponata from Cerda. Mock crispy ravioli with asparagus and vastedda del Belice DOP. ● ~ First course ~ Carnaroli rice timbale with small spring vegetables on velvety pumpkin sauce and crispy bacon fat. Cannelloni filled with ricotta and [...].