We begin this Taste Experience with a fresh antipasto; summer vegetable carpaccio, topped with roquette and pine nuts.
For the first course, Leda and Giuseppina serve delicious tortelloni, homemade fresh egg pasta with a ricotta and spinach filling. They are served in a simple butter and sage leaf sauce. Next, we have ‘cotoletta alla petroniana’, otherwise known as ‘alla bolognese’. A fillet of veal is breaded and fried, and is topped with Parma ham and Parmigiano cheese shards whilst still in the pan. The heat melts it all together into an absolutely delicious dish. On the side, we have another staple of Bolognese cuisine, the ‘friggione’. This is a sauce made with white onion and peeled tomatoes, which is slow-cooked for a decadently creamy consistency.
For dessert, Leda and Giuseppina serve gelato ‘alla crema’ with a balsamic vinegar reduction drizzled over the top. This is an unexpected but delicious touch that rounds off the Taste Experience perfectly.