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First course

People always say they want to open a bottle of wine on a special occasion. We keep it there, waiting for the right moment. But there is no perfect moment, until we decide that that moment is NOW.

Creamy risotto

1. Peel the pumpkin, cut it into large pieces and cook it in salted water. Drain it, dry it in the oven (better done the day before) and then sieve the pulp.

2. Gently brown the quail thighs in a pan, sprinkle them with a little Marsala, place them on a covered baking sheet and finish cooking them in the oven.

3. Add the Marsala to the pan with some meat broth and reduce to obtain a slightly thick sauce.

4. Sautè the onion, toss the rice for one minute, sprinkle with white wine, let it evaporate and continue cooking in the meat broth.

5. When half cooked, add the pumpkin puree, and when cooked, cream the risotto with Parmigiano cheese and fresh butter. Season with chopped rosemary.

6. Serve the risotto on warm dishes. Place a quail thigh on it and glaze with the Marsala sauce.

Mountain-style soup

1. Sautè the onion, with the garlic and oil, and then add the sliced Porcini mushrooms and the diced potato.

2. Cover with 2 litres of water, season with salt and pepper and then leave to cook

3. Soak the barley in cold water for about 1 hour, and then drain and cook with the soup.

4. Leave to cool and pour into small casserole dishes. Cover with rounds of shortcrust pasty brushed with egg.

5. Cook in the oven for 10 minutes.

Ravioli with squid ink

1. Make some egg pasta with some squid ink. Let is rest for 20 minutes.

2. Steam the smoked trout fillet, sieve it and mix it with the bread softened in the milk with the wild fennel. Season with salt and pepper.

3. Fill the ravioli with the filling you have made.

4. Cook in plenty of salted water for 3-4 minutes.

5. Mix the ravioli in a pan with frothy butter, fresh tomato concassé and wild fennel.