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 North 
The lamb
Cook with green olives, sage and orange,
Served with creamy polenta, baby spinach, drizzle walnut oil

From the South 
The pork
With pancetta, onions, rosemary, sage, pinot grigio wine,
Served with grilled artichoke and pecorino cheese, orange oil flavor

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.