16 Mar IRLANDESE CUISINE SEEN FROM BOLOGNA
Weekend Special: March 17 – 19, 2017
Inspiration“Comfort Food” is without a doubt the connection between Bolognese and Irish cuisine.
St. Patrick’s Day is a good moment to show this brotherhood with a plate characterized by the combination of many ingredients cooked with local techniques, refined over time in order to maximize flavors.
Luisa Silvia will use her experience to make her contribution to this important celebration.
Veal tenderloin steak, encrusted with herbs and spices , wrapped in bacon, oven roasted with Guinness beer. Served on a cream of green peas with snow peas and wild mushrooms, topped with fresh black truffles. Finished with a sunny side up organic egg dotted with truffle caviar and lightly spiced sausages made of veal and Prosciutto di Parma.