Amuse bouche: handmade almond fennel biscotti, whipped Brie cheese, Prosecco

1st course: fresh buratta cheese
Compressed melon, prosciutto crisp, chiffonade mint, extra virgin olive oil

2nd course: handmade pappardelle
Braised pork sugo, Parmesan, spring beans

3rd course: brandied cherry and chocolate bread pudding
Luxardo cherry syrup, whipped cream
Other Infomation

Hello Daniela,

Here is a menu proposal based on your meal request. Let me know what you think. I would be happy to make any changes to suit your taste. If
You’d like I can bring my pasta machine and make the pasta in front of you and your guests as a demo.


Meal for 3 on 19 April 2019