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l’italia in un piatto. semplice, guizzante e generoso. così come lo è il risotto con rapa rossa, accompagnato da caprini in foglie di fico e bottarga.
likewise you can find it again in the red turnip risotto, which i serve with goat’s cheese in fig leaves and bottarga (salted and cured fish roe), or in the calf’s head in a bread crust, served with browned scallops and sweet and sour red onion.
garden roll: rinfrescante e povero di grassi, con riso, verdure (broccoli, carote, cavolo, rapa rossa conservata) e tofu, avvolto da [...]
garden roll: extraordinarily refreshing and low in fat: with rice, vegetables (broccoli, carrots, cabbage, beetroot), and tofu, wrapped in roasted [...]