The encounter between sweet seasonal peas and savory speck on a white risotto.
A pairing of sea and land flavors, with scents of Spring.
Spiced and gluten-free variant of a great classic of seafood cuisine.
Our reinterpretation of a classic springtime risotto that combines two varieties of asparagus and two different textures to create an intense and seductive taste.
A particular Spring dish that takes some elements from Japanese cuisine, such as “dashi” broth and tempura, combined with our Maranello corn noodles and a particularity of the season: the fragrant acacia flowers.
Risotto that combines a spicy flavor with a wild vegetable typical of spring.
Classic main course of Japanese cuisine, suggested here with our rice and with all the precautions to make the frying light and crunchy.