For the occasion, we have prepared a very nice menu, not heavy and especially rich in new and delicate proposals.
New Year’s Eve dinner:
Bassiano prosciutto and Black Forest ham with buffalo mozzarella ovoline
Stracciatella mozzarella with anchovies cream of the Cantabrian Sea
Ravioli stuffed with ricotta and white truffle cream and pink Tortelli with meat oxtail and burratina Andria.
Quail stuffed with foie -gras and figs, wrapped in lard and accompanied by potato and truffle cream.Side dish:
Fried artichoke hearts and cardoon flan with butter and Parmesan
Decomposed yarrow chantilly cream and wild strawberries
Fiasconaro Panettone with Madame Betty cream