FoodTy [food-tee]:
A small taste: like a prologue
FoodTy [food-tee]:
A small taste: Dried red pepper
FoodTy [food-tee]:
A small taste: Jerusalem artichoke mascarpone
FoodTy [food-tee]:
Chick pea cream with onion and black olive
FoodTy [food-tee]:
Mothia Salt Games: raw sea bream from Ligurian Sea, citron from Calabria, Sicilian pistachio mayonnaise, green celery and water-cress
FoodTy [food-tee]:
‘Etrurian’ soup with vegetables of the season, legumes, whole Tuscan farro wheat, aromatic herbs and dried wild fennel flowers
FoodTy [food-tee]:
That’s a raviolo! Raw crispy cuttle-fish from Adriatic Sea, lemon marmelade, smoked scamorza cheese and beetroot granite
FoodTy [food-tee]:
Rice (Carnaroli variety) with Nocellara olive oil, purple shrimp, Apulian tomato, oregano from Vendicari and capers from Pantelleria
FoodTy [food-tee]:
Tortelli filled with ossobuco of Piedmontese veal and its marrow with a reduction of its stock flavored with Sardinian saffron and parmigiano
FoodTy [food-tee]:
Tenderloin of veal Fassone breed in a light panure of camomile and red onions, with carrot in raspberry vinegar
FoodTy [food-tee]:
The cheese
FoodTy [food-tee]:
Predessert: persimmon
FoodTy [food-tee]:
Black Lemon: Sorrento lemon cream, lime foam and ‘loomi’ powder, with Apulian almond milk
FoodTy [food-tee]:
Black Lemon: Sorrento lemon cream, lime foam and ‘loomi’ powder, with Apulian almond milk
FoodTy [food-tee]:
Petit Fours