Preview of the autumn menu: an unexpected spider crab

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Today we want to make your mouth water with an anticipation on the autumn menu. Our chef Dario Pisani is working non-stop in the kitchen, fully committed to experimenting, intertwining and adjusting flavours. Creativity, however, is not the only ingredient that inspires his new culinary course: the fun also lies in selecting the raw materials of the season and in approaching them with curiosity and love. Only by using this “devout” approach can the chef express himself at his best and make the guests happy. The feeling we have developed with our suppliers ensures that they always amaze us with original products that excite Dario’s imagination. Currently the attention of the chef is aimed at the spider crab, a big crab that is quite hard to clean but delicious to taste. We are almost ready to bring to the table a recipe suspended halfway between the enticing tastiness of the fish and the impressive versatility of a vegetable product like the potato. One final clue for the most curious? The dish will be homemade potato gnocchi filled with “granseola” (spider crab) pulp. The softness of the gnocchi will be perfect to release the sweet, delicate taste of this crustacean, famous for its superlative meat. With this dish Dario seems to have found a very personal balance between his maritime origins and the Lombard territory that welcomed him. We can’t wait to have you taste this delicacy! We are waiting for you, only a few days are left…