with yellow dried tomatoes

with 24 months aged parmesan cheese and guttiau bread chips

with vegetarian carbonara

with pumpkin, spinach and black mushroom powder

stuffed with mushrooms and veal ragù

with clams and turnip tops

with bio spinach cream and Terre Francescane Evo Oil

with pomengrate and basil sponge

with potatoes mousse

with Castelmagno cheese cream and Alba white truffle

with echirè butter and Alba white truffle

on mashed pumpkin and Alba white truffle

Every dish contains 4 grams of truffle

Served with a glass of Franciacorta Saten Castello di Gussago