Pranzo Menù degustazione Fiore di zucchina croccante, ripieno con ricotta, mollica e mortadella—Bonfatti Caprese calda e fredda zuppetta di pomodori freschi
di lesso di manzo e cappone con majonese ai capperi
Tagliatelle verdi
con ragù classico bolognese e arvaja
Trippa in bianco
cotta in brodo di latte e porri, con pepe e Parmigiano
Il Ganassino: Guancialino di vitello
nella barbera, con patate e cipolla all’aceto balsamico
Il trionfo del casaro:
selezione di formaggi con fichi caramellati
Tortellini
nel brodo buono
Tortelli di ricotta “1995”
con crema di Parmigiano liquido e pomodoro
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