sushi

2go

Sliced and julienned bresaola with chanterelles,
oil pearls, and goat cheese

Tradition meets surprise:
bresaola embraces the concept of sushi, with creamy risotto,
chanterelles, and fragrant drops of flavor.
The julienned bres aola wraps up the nigiri and alpine hosomaki.

Method

Cook the rice with butter and Parmigiano Reggiano, then let it cool to make it easier to shape. Create various types of sushi: Oshi (pressed in a rectangular mould), Hosomaki (rolls with a central filling), and Gunkan (oval-shaped and wrapped with a slice of bresaola).

 Fill with sautéed chanterelles, julienned bresaola, drops of goat cheese sauce, lemon oil pearls, parsley, and mountain herbs.

MOOD

Fusion creativity for a dinner with friends

MUSIC

Waiting on the World to Change - John Mayer

WINE

Alpi Retiche IGT Bianco

A journey through the scents of

Valtellina

Download recipe book