JOURNAL
Notes, reflections and stories. An ever-open diary to share the rhythms of the seasons, events, new inspirations, life at the company and much more.
Bacio di Pantelleria (stuffed fritters)
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Green risotto
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Shrimp flavored with lemon
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Spaghetti in zucchini and ricotta sauce
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Mussels au gratin
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Chilled fresh fava bean soup with rosemary croutons
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Arancino al nero di seppia con baccalà mantecato e acciughe del Cantabrico
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Crostone al cacao, brie, lamelle di bottarga e albicocca caramellata
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Tagliatelle con salsa al gorgonzola, porro fritto e briciole di salsiccia di Bra
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From Pantelleria an award in memory of Giacomo Rallo
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2016 harvest at Donnafugata
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