Leg of Lamb with Lemon and Sage Gremolata
Ricotta gnocchi with morchella mushrooms and porchetta zuglianese
Morlacco Tortelli on Venetian Peperonata
Duck breast in an Orange and Melissa marinade
Creamed Astico River Trout
Small Gnocchi stuffed with Baccalà and Radicchio
Beef Sirloin with Cabernet
Bigoli with Baccalà and Bassano White Asparagus
Baccalà alla Vicentina – Recipe of the Confraternity
Tyrolean Venison Stew
Risotto with radicchio tardivo and Bosco Grande Cabernet sauce
Roe Deer Venison with Mais Marano polenta
Cream of fennel with potato and trout roe gnocco
Maccaroni Folenghiani with Castelfranco’s Roses
