Created by the chefs for warming those long winter evenings, we have borrowed the name for this menu from a novel by one of Italy's most famous writers, Italo Calvino |
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| Antipasto | |
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> Polenta au gratin with mushrooms
Mushrooms and polenta, it's hard to find two flavors better suited for winter dishes, warm fireplaces and Alpine huts. This version is even more interesting due to the unmistakable, but discreet touch of besciamella. | |
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| First course | |
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> Tortiglioni with red chicory and sausage
Recipe from Veneto, region in the northern part of Italy, even if the red chicory' s origin is Asia. The red chicory gives to this dish a luscious taste that meets the strong flavour of the sausage. | |
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| Second course | |
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> Veal knots
The secret to this very delicate dish lies in the quality of the cut of meat, the important flavoring provided by the smoked bacon and the distinctively Mediterranean tang contributed by the sage. | |
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| Side dish | |
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> Brussels sprouts with sesame seeds
A very simple side dish but, in keeping with Italian gastronomic tradition, brimming with flavor and creativity. A perfect companion for more complicated dishes. | |
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