With a special menu from 1st - 6th October
For Italians, the mushroom season is one of the most eagerly awaited times of the culinary calendar. The mushroom, a peculiar product of the funghi parasite, is a great delicacy for which there are an amazing number of tasty recipes.
Tiziano, our passionate mushroom picker, a native of Bergamo, goes out every morning to "secret" woods to collect what he calls "the flowers of autumn". For him, gathering mushrooms requires skill and a respect for the environment, in order to preserve these wonderful gifts of nature.
Giuseppe and Head Chef, Baldo have put together some classic regional combinations, selecting the most flavoursome varieties in season now.
See menu below:
2 Courses £27.50 / 3 Courses £32.50
Chestnut and wild mushroom soup
Polenta taragna (creamy polenta with toma and parmesan) with sautéed porcini
Warm salad of veal kidneys with pied de mouton sauteed with garlic and parsley
Lasagne with mixed wild mushrooms and parmesan bechamel
Fillet of cod with crushed potato, finferli and white wine sauce
Roast breast and leg of partridge, parmesan risotto, chanterelles and spinach puree
Zuccotto: pistachio and mixed nut cake with figs in red wine
Ricotta sfogliatelle with autumn berry sauce
Selection of sorbets: strawberry, pineapple and prickly pear
September 28, 2012