Yesterday’s and today’s great classics

The Chef tells his story by proposing must-try dishes, which we like to call iconic, to be lived, experienced and re-experienced. 

BREAD, BREADSTICKS, OIL BUTTER
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IN WAS THE YEAR 1919 
coktail Negroni is born, it becomes Trentin-Negroni with bitter Campari chips and peschiole
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PIGEON 
with smoked paprika, grapefruit, parsnip, olives and Rum
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PASTA AND BEANS 
potato and bean mousse, cod, puff pastry, piglet, candied lemon
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FOIE GRAS IN STEAM
“violina” pumpkin, radicchio, truffle and beef reduced broth
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PARSLEY AND TURMERIC RICE
snails, sweetbreads, citrus 
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IT WAS THE YEAR 1823
The Tournedos of Gioachino Rossini is born in Paris
beef, foie gras, Mantuan pumpkin, madera Whisky and truffle
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PERA BRÛLÉ 
gingerbread mousse, wine pears, chocolate and ricotta cream
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CAFFE FILTRO
the world’s oldest extraction, gravity extraction

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