Aurevo - Vollständiges Menü

in pan oil cooking, black melanosporum truffle perlage, Franciacorta wine sauce, crispy Jerusalem artichoke and fondant

made with Palazzo di Varignana saffron, with red shrimp in 4 consistencies (gel, powder, raw, chips)

with vaccinara oxtail, aged balsamic vinegar, pecorino cheese mousse and tarragon oil

matured 30 days, cream of oil potatoes, grilled porcini mushrooms scented with thyme and spinach powder

of beef tenderloin, 36-month Parmigiano Reggiano foam, balsamic vinegar caviar and saffron rice crispy

stuffed with escarole pine nuts olives and sun dried tomatoes, tentacles, purple potato chips and cream of ginger beets

made with potatoes, porcini mushroom cream, crispy pork cheeck, licorice powder and rosemary oil from Palazzo di Varignana

on cream of turnip greens, sautéed turnip tops, Bra sausage and toasted pine nuts

double cooked,first steamed then barbecued trilogy of cauliflower and tangerine gel

Iberian pork braised in villa amagioia white wine and variation of artichokes

red fruit gelee and basil caviar

candied fruit salad, buffalo ricotta cheese and dark chocolate chips

Palazzo di Varignana Blend Blu EVO oil ice cream and hazelnuts

salted caramel and pear sorbet

Bronte pistachio mousse and coffee mousse

Cantina Fattorie Vallona Vitigni Cabernet, Merlot, Barbera e Neretto Bolognese

Cantina corte d’albo Vitigni cabernet sauvignon

rabbit ballotine stuffed with taggiasche olive tapenade, ipan thyme flavoured stock, crunchy celery ice cream and array of capers

topped with blueberry dressing, Rio Rosso garden hazelnuts, orange supreme and herb and flower misticanza

grilled and glazed celeriac in rosemary stock, its cream and crispy celery

seared, Campari gel, raspberry powder on Jerusalem artichoke cream and tapioca chips

with octopus ragout, buffalo stracciatella cheese, salted lemon and parsley