Polpo e Patate (Contemporary)
The potatoes are cooked at low temperature while the octopus in olive oil is
reduced to cream with its cooking water. And finally laid down on the bread with
cumin powder and cocoa with olives .
Tortelli di zucca (Traditional)
A typical Mantua dish which dates back to 1500. The "turtell " is rectangular
in shape and its stuffing consists of pumpkin, amaretto, fruit chutney and lemon
peel . It is seasoned with butter and Parmigiano Reggiano of 36 months red cows.
Brodo (Contemporary )
The nine types of fish find new consistencies in an alternation where the sea
meets the earth . The flavors of the Mediterranean are skilfully blended by the
presence of saffron and Verdicchio di Matelica.
It ia certainly one of the most famous Italian desserts in the world, and as
every Italian family which has its own little secret variant, the Met ‘s recipe
involves the use of Recioto di Soave wine