AUTUMN IN ITALY
6 October 2013
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Rosemary Bellini with Pan Fried Gnocchi and a Sticky Fig and Pepper Caponata
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Stuffed Artichoke Heart
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Sweet Potato Agnolotti with Sage
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Cauliflower Risotto served with Parmesan Crumbs
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Braised Pig’s Cheek in Masala OR Aubergine Stack
served Mushroom Ragu, Cavolo Nero and, Peasant Bean Stew and garnished with a crisp of Pig’s Ear or Aubergine
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November American taster: French Laundry Oreos Cookies
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Chestnut and Quince Tart served with a Chocolate Praline Ice-cream and a Chestnut Hazelnut Macaron garnished with a Marron Glacé
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Walnut and Sour Cherry Nougatine, Black Grape and White Peach Pastille, Balsamic Vinegar Chocolate Truffle
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