Villa De Winckels

Cooked at low temperature egg with warm porcini mushroom cream and salted zabaione

Hand cured cold meats from small livestock with salted butter and Tropea red onion chutney

Veal "ossobuco" filled homemade ravioli with pumpkin cream, Parmesan sauce, Porto-flavored caramel and fried sage

Beetroot bigoli pasta with duck ragout and reduced Valpolicella wine

Pappardelle aromatizzate ai porcini con ragù di cinghiale (Porcini flavored pappardelle with wild boar ragout)

Roasted octopus on fennel cream with beetroot mayonnaise, confit tomatoes and toasted almonds

Veal liver in Recioto of Valpolicella wine cream served with figs jam