First Courses

Purple potato gnocchi, mussels, mussel spaghetti sauce and salicornia.

Fresh semolina bigol (Spaghetti) served warm with leccino olives, savory, raw purple shrimp and mayonnaise of the same.

Green pasta ravioli stuffed with “alla vicentina” cod with red pepper cream and white onion chips.

Semolina and burnt wheat sedanini with smoked beef bacon, guinea fowl egg cooked at 60°C and 60-month aged Parmigiano Reggiano.

Rice shaded with Rosé wine creamed with grilled white peaches, long Java pepper and Casatella cheese DOP Trevigiana.