Sweet Potato Wagyu Gnocchi

tossed in basil pesto sauce and lemon zest

dice of ‘’foie-gras’’ camembert cheese and truffle paste sauce

zucchini and eggplant on stewed cherry tomato and bufala cheese

lobster, crispy bacon and green asparagus in white wine sauce

with baby spinach and ricotta cheese

stuffed with Parma ham served with tomato sauce, butter noisette and sage