fiocchi di Parmigiano Reggiano “Riserva Vacche Rosse”, riccioli di sedano, condimento albese (bagna freida)
Piedmontese Fassona beef steak-tartare, shaves of Red Cows Parmigiano Reggiano “Riserva”, celery curls, “albese” seasoning (evo oil, salt and pepper, anchovies, garlic and a few drops of lemon)
