Ossobuco Tradition
Traditional and Inovative Ossobuco Tradition.
The Menu
Milanese Style
The veal
Baked with vine ripen tomatoes, fresh herbs, white wine,
Arborio risotto, baby vegetable, in gremolada dressing, rosemary oil
From the NorthÂ
The lamb
Cook with green olives, sage and orange,
Served with creamy polenta, baby spinach, drizzle walnut oil
From the SouthÂ
The pork
With pancetta, onions, rosemary, sage, pinot grigio wine,
Served with grilled artichoke and pecorino cheese, orange oil flavor
Inovation
The veal
With veal, chestnut puree, pan fried foie gras, porcini mushrooms, balsamic reduction, dalat vegetable, in juniper berries sauce
The veal
Baked with vine ripen tomatoes, fresh herbs, white wine,
Arborio risotto, baby vegetable, in gremolada dressing, rosemary oil
From the NorthÂ
The lamb
Cook with green olives, sage and orange,
Served with creamy polenta, baby spinach, drizzle walnut oil
From the SouthÂ
The pork
With pancetta, onions, rosemary, sage, pinot grigio wine,
Served with grilled artichoke and pecorino cheese, orange oil flavor
Inovation
The veal
With veal, chestnut puree, pan fried foie gras, porcini mushrooms, balsamic reduction, dalat vegetable, in juniper berries sauce
Browse my recipes to discover secrets behind some of my best masterpieces.
