IN TAVOLA

IN TAVOLA

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Spaghettoni, Peperoni e Sarde sott’olio

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Risotto in bianco e polvere di alloro

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Piatto dell’orto

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Baccalà in olio cottura, ceci, rape rosse e capperi

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Fiori di zucca farciti con ricotta fresca di capra mantecata all’olio

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Faraona con taccole e crema di patate di Colfiorito in emulsione all’olio evo Il Sincero

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Mousse ai frutti di bosco con menta, olio evo Inprivio e croccante d’arachidi salate

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Nasello del Mediterraneo, acqua, prezzemolo, olio e limone

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Lombo di agnello, peperoni alla brace e fiori di lavanda

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