Signature

penne

Pasta salad with julienned bresaola, Grana Padano,
turmeric mayo, and arugula pesto

A fresh, contemporary dish that captures the essence of a Valtellina summer.
The julienned bresaola weaves together with the crispness of arugula
and the creaminess of the sauces.

Method

Cook the penne al dente in plenty of salted water, then drizzle with a little olive oil. In a bowl, combine the penne with the julienned bresaola, fresh arugula, and shaved Grana Padano, gently mixing to evenly distribute the ingredients.

Plate the pasta salad and garnish with alternating drops of turmeric mayonnaise and arugula pesto. Serve chilled.

MOOD

The lightness of the season’s first outdoor lunch

MUSIC

Sunday Best - Surfaces

WINE

Rosato di Nebbiolo Alpi Retiche IGT

A journey through the scents of

Valtellina

Download recipe book