Ricotta and basil flan on Raschera cheese cream with Langhe hazelnut crumble

Carrù fat ox 24-month-aged red cow Parmigiano Reggiano and white truffle

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Mazara raw red prawns on warm pumpkin cream buffalo burrata and pea shoots

Bluefin tuna tartare with lemon and mustard sauce

FarOer smoked salmon jerusalem artichoke millefeuille toasted pine nuts alpine butter and rye croutons

Grilled squid with EVO "Sciavuru d’aliva"

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30 yolks thin noodles sautéed with fresh cheese and white truffle from Alba

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Lobster burrata and lemon powder ravioli with shellfish bisque

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Cotechino sausage "La Granda" with lentils

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Puff pastry with rum chantilly cream marron glacé and mango gelé

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Coffee