The pumpkin soufflé with crispy bacon and marinated fennel  
 

The poached egg with bread crust on potato mousse and truffle

The mousse of salt cod on chickpea polenta crostini and velvety of red pepper in the oven 
 

The eggplant of mutton and saffron sauce


The selection of meats:
bacon, lard, the marcon, the Testo cake with coppa,
the bacon with vinegar and sage, aged pecorino ,
the first flower saffron, the farecchiata of Roveja with rustic pesto
 

The marinated beef in crust aromas on the joulienne puntarelle and orange sauce