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Bietola Bruciata, Koji d’Orzo, Brodo di Cipolla Arrosto e Rafano (Italian Charred Swiss Chard)
Charred Swiss chard with barley koji, roasted onion broth and fresh horseradish, built as a serious Italian vegetable side dish with deep savory contrast.
7 min read
Flan di Ricotta allo Zafferano con Cipolla Arrostita, Fondo di Parmigiano e Mandorla Amara (Italian Saffron Ricotta Flan)
A delicate savory saffron ricotta flan with charred onion petals, clear roasted Parmigiano broth and toasted almond for bitterness and texture.
3 min read
Tortello di Ricotta e Zafferano in Brodo Arrosto di Parmigiano (Italian Ricotta Saffron Tortello)
A large ricotta and saffron tortello served in a clear roasted Parmigiano broth, designed around concentration, clarity and restraint.
3 min read
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