By THE NATION
Diners can enjoy a choice of three, four or five courses, with or without wine pairings carefully chosen by Italasia Wines.
Chef Gianni works his culinary magic at La Fiorida in Mantello, Lombardy, close to the Italian-Swiss border. He is known for skillfully combining tradition with innovation, and for his love of seasonal locally sourced ingredients at the one Michelin star restaurant.
The highlights of his dinner menu at Rossini’s will include appetisers of fermented turnip with onion, spinach extraction, celery and lemon gel, or beef tripe, snails and caviar. Gianni will also serve 30 sensations of minestrone, and risotto of carnaroli rice, red prawns and coffee powder.
Main course dishes will include toothfish with sour butter cream and vegetable caviar, and milk veal fillet with mixed vegetables and edible flowers. The Michelin star dinner at Rossini’s will end with a dessert of panna cotta with hay lemon sorbet meringues and licorice, or pumpkin parfait, caramelised walnuts and balsamic vinegar.
Rossini’s is the recipient of L’Assiette Michelin, the Michelin Plate, a new worldwide designation included in the renowned Michelin Guide that indicates a “restaurant where the inspectors discovered quality food”.