Chicken Marsala / Pollo al Marsala: golden chicken cutlets, caramelized mushrooms and an authentic dry Marsala pan sauce prepared with professional technique.

Friulian risotto with sclopit, the tender shoots of bladder campion, cooked with a controlled risotto technique that preserves the herb’s delicate green character.

Aromatic bitterness is the idea here. Braised and roasted artichoke sits above loose Pecorino risotto while licorice extends the vegetable’s bitter profile, lemon restores brightness and toasted almond adds a dry crunch.