FIRST COURSES
Bean cream with prawns, ginger flavored with thyme
Black Spaghettoni Cacio e Pepe (Cheese and Pepper, Roman style) with Bottarga Lime and raspberry
Risotto with black truffle from Garda lake, “Trentingrana” and egg yolk
Homemade “tagliolini” (very thin tagliatelle) with fresh chantarelle mushrooms and crispy speck
Filled “pacchero” (big pasta style) with ricotta and spinach on a fresh cheese cream and a cherry tomatoes sauce