di lesso di manzo e cappone con majonese ai capperi
Tagliatelle verdi
con ragù classico bolognese e arvaja
Tortelli di ricotta “1995”
con crema di Parmigiano liquido e pomodoro
Trippa in bianco
cotta in brodo di latte e porri, con pepe e Parmigiano
Il Ganassino: Guancialino di vitello
nella barbera, con patate e cipolla all’aceto balsamico
Mousse di nocciole
con salsa al cioccolato bianco e crumble di frutta secca
Il trionfo del casaro:
selezione di formaggi con fichi caramellati
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