25 May PASTICCIO DI POLENTA AI PORCINI, FONDUTA DI FORMAGGI E TARTUFO
Weekend Special: May 26 – 28, 2017
Spring season in the Italian Alps favors the growth of many varieties of mushrooms. Since Porcini mushrooms are abundant and among the most flavorful, for centuries the area developed recipes that gave great pleasure to the local tables. Luisa Silvia has personally experienced how those simple ingredients where combined and prepared to reach a notable level of pleasure for the palate. This is the reason why this weekend the special will be “IL PASTICCIO” as a way to honor this heritage.
Buckwheat polenta flavored with butter from the Alps and Parmigiano Reggiano, layered with Crescenza, Fontina and Gorgonzola cheese fondue, fresh truffled Porcini mushrooms, shaved black summer truffles, oven grilled and finished with roasted porcini, pine nuts and more black truffles on top.