Classic Italian beef tongue refined with traditional salsa verde, crisp roasted potatoes, professional service technique, five wine pairings, storage guidance, and full nutrition.

Cernia in Umido con Pomodorini Gialli, Olive e Patate Confit (Italian Mediterranean Grouper with Yellow Tomatoes, Olives and Confit Potatoes) La cernia ha una carne soda, compatta e naturalmente saporita. È perfetta per preparazioni in umido perché mantiene la propria struttura anche in presenza di salsa e liquidi di cottura. In questa versione utilizziamo pomodorini gialli per una salsa più delicata e dolce, olive nere per profondità, timo fresco e patate novelle cotte lenta

Story of the Dish Busecca is one of Milan’s most deeply rooted working class dishes, so closely associated with the city that Milanese people were historically nicknamed busecconi, or tripe eaters. It belongs to the cold weather cooking of Lombardy: inexpensive cuts transformed through patient simmering, vegetables, beans, and careful seasoning into something sustaining and complex. The dish is not a heavy stew simply because it uses tripe. Properly prepared busecca should be