A gala dinner to celebrate the Lomaso potato

A gala dinner that pays tribute to one of the humblest and most authentic ingredients of our land, elevating it to the true star of the evening. In the evocative setting of Volti di Campo, the Potato Festival becomes a culinary journey: dishes that celebrate tradition, surprise with creative pairings, and tell the story of our land’s generosity through simple and genuine flavours.

THE CULINARY JOURNEY:

Starters
A beginning between comfort and elegance

• Rosa di Kennebec
  The sweetness of caramelized onion meets the creaminess of Blu di Fiavé cheese, lifted by beetroot pepper for a colorful, spicy touch.
• Vichyssoise
  The fresh elegance of chilled leek and potato soup enhanced with salmon trout sashimi and the bold note of horseradish.
  

First Courses
Balancing tradition and innovation

• Canederlo di Cicero
  A dumpling in autumn attire with chestnut cream and a fragrant rosemary crumble.
• Risotto
  A play of contrasts: the sweetness of pumpkin and potato cream, the freshness of lime, and the unexpected intensity of licorice
• Crespella Fagottino
  Filled with potatoes and spinach, enriched with a plum and Pinot Nero reduction, making it unique and refined.

Main Courses
A perfect balance of land and water

• Pork Belly
  Tender and succulent, paired with orange mayonnaise and crispy golden “patate sabbiose.”
• Salmerino Tataki
  Lightly seared to preserve its delicacy, served on potato and celeriac purée, with olive “ash” adding depth and flavor.

Dessert
The grand finale
As tradition dictates, a surprise dessert by the chefs of Stra… Volti: a playful creation to end the evening with sweetness and originality.

• The journey concludes with coffee.
• Reservation possible until 5 PM the day before.

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