With a special menu from 30th September - 5th October
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For Italians, the mushroom season is one of the most eagerly awaited times of the culinary calendar, these 'funghi' a great delicacy.
Tiziano, our passionate mushroom picker, a native of Bergamo,goes out every morning to "secret" woods to collect what he calls "the flowers of autumn".For him, gathering mushrooms requires skill and a respect for the environment, in order to preserve these wonderful gifts of nature.
Giuseppe and Head Chef, Baldo have put together some classic regional combinations, selecting themost flavoursomevarieties in season now.
See menu below:
 2 Courses £28.50 3 Courses £34.50 Cream of cannellini bean soup with chanterelles Cereghin-duck egg, polenta taragna (creamy polenta with toma and parmesan) with sautéed porcini Warm salad of veal kidneys with pied de mouton sauteed with garlic and parsley ____________________ Baked cannelloni filled with porcini and potato, wild mushroom sauce Roasted fillet of cod with Castelluccio lentils and girolle mushrooms Roast and braised venison Valdostana with soft polenta, cavolo nero puree and wild mushrooms ____________________ Fig and almond tart with pistachio ice-cream Chocolate and hazelnut cake, whipped cream and sour cherries in syrup Selection of sorbets: strawberry, pineapple and prickly pear |
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September 26, 2013