I finally found some time to gather up the new photo's that i had taken over the past couple of months. This is Maccarones di busa, with pork ragu. The Pasta is made by rolling the dough on a nitting needle or small rod.
This is a crudo (raw) of kingfish, that was a entree for another recent wine dinner. It was garnished with blood orange segments, baby herbs and verjuice.
Roasted Duck breast and confit leg, chestnut and jerusalem artichoke puree, purple potatoes and crisp. Glazed with mogolio.
Trio of chocolate, consisting of a chocolate zippulas, a chocolate parfait and a coffee and chocolate creme tartlet.