“Broggini” chicken terrine with mushrooms, small green asparagus salad, parsley sauce and hazelnuts, served with toasted Valle Maggia bread

Cream of carrot soup served with wild garlic flan and crunchy snow peas

Sardinian fregola, cooked like a risotto in red Merlot, with Piedmont Toma cheese fondue and young spinach

Grilled pork secreto with morel and sherry sauce, served with cauliflower and Anna potatoes

Half spit-roasted chicken over a wood fire, with mildly spicy “Diavola” sauce with peppers and parsley, served with French fries

Salt-crusted sea bass, served with spinach, wild rice and lemon sauce

Preparation time: 30 minutes