Easter at Torre

Borage agnolotti with fennel and lamb with artichokes and pistachios. White asparagus with green sauce and pan brioche with shellfish. Chef Lorenzo Lunghi's Easter lunch is a hymn to spring. Starting with a selection of shared dishes, the gastronomic journey unfolds through eight courses all to be discovered.

Menu

Raw fava beans and bergamot

Focaccia with Pata Negra and pears

Eggs with paprika mayo and “Peperone Crusco”

White asparagus with citrus and almonds

Meat terrine with wild hops

Brioche bread

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Pigeon Agnolotti with peas and tagetes

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Charcoal-Grilled Lamb with shared sides

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Milk Cream, Strawberries, and Almond Ice Cream
A delicate balance between sweetness and freshness, to be shared.

Tasting menu: 100

Wine and cocktails pairing: 65