THE FIRST COURSES OF CASALE NOVA

Truffle potato velouté with Colonnata lard, mushrooms, and sautéed artichokes

The classic and timeless dish of Apulian cuisine, "Rice, potatoes and mussels" (Vialone Nano rice)

Apulian orecchiette with turnip greens and anchovies/sausage

Homemade tortellone stuffed with ricotta and caramelized onion, with swordfish sauce, oyster mushroom, and fried eggplant julienne

A play of colors and textures, our fresh beetroot fusilli with salmon and saffron sauce, scented with thyme

Calamarata revisited with squid, cherry tomatoes, Romanesco broccoli cream, and anchovy crumble

Fresh egg fettuccine, bronze-drawn, dressed with slow-cooked wild boar ragù and a crunchy chopped chestnut topping

Fresh pumpkin gnocchi tossed with butter and sage, with amaretti crumble

Vialone Nano rice with pumpkin, creamed with Taleggio cheese, completed with beef bites and chopped almonds

Creamy pumpkin velouté, potatoes and carrots, enhanced by a fresh note of ginger and hazelnut foam

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