Foto di Alberto Blasetti per Cook_inc. 34
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Risotto al topinambur, tirato in brodo di vongole con filetti di unagi al bbq e riduzione d’arancia bruciata
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Lingua e anguilla in salsa giapponese agrodolce Masa Style al mirin & sakè
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Sashimi di ventresca di tonno con gelatina di mele, pera nashi, uova di pesce e dressing alla cipolla
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Gnocchi di capesante in brodo simil-cacciucco, yuzu, coriandolo e crema di patate
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Ostriche in tempura, tartare di ventresca di tonno e chips di riso soffiato e alga nori
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Mini Burger di Wagyu con midollo alla brace, gamberi ossi crudi, frutto della passione e katsuobushi
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Ravioli di zucca, cipolla stufata, anice e latte affumicato