Traditional and Inovative
Ossobuco Tradition

Milanese Style
The veal
Baked with vine ripen tomatoes, fresh herbs, white wine,
Arborio risotto, baby vegetable, in gremolada dressing, rosemary oil

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From the North 
The lamb
Cook with green olives, sage and orange,
Served with creamy polenta, baby spinach, drizzle walnut oil

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From the South 
The pork
With pancetta, onions, rosemary, sage, pinot grigio wine,
Served with grilled artichoke and pecorino cheese, orange oil flavor

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Inovation
The veal
With veal, chestnut puree, pan fried foie gras, porcini mushrooms, balsamic reduction, dalat vegetable, in juniper berries sauce