Meadow

roses

Salad with bresaola, wild leaves and flowers,
watercress, and radishes

A stroll through the meadows of Valtellina.
Bresaola meets wild herbs, edible flowers,
and the freshness of watercress.

Method

Lay the slices of bresaola on a plate, keeping them soft and slightly overlapping. Thinly slice the radishes to enhance their crunch. Prepare the dressing by mixing goat cheese with a little water until smooth and creamy.

Scatter the radishes, watercress, and edible flowers over and around the bresaola. Finish with crispy dandelion coral to add a contrasting texture.

MOOD

A walk in nature, breathing in freedom

MUSIC

Wildflowers - Tom Petty

WINE

Rosato di Nebbiolo Alpi Retiche IGT

A journey through the scents of

Valtellina

Download recipe book