Salzano – VE

Health Chef Menu

  1. Carpaccio of paprika-infused chickpea flour slices with fig and goat robiola quenelle (Appetizer)
  2. Autumn quinoa on creamed pumpkin and chickpeas (First course)
  3. Tofu mousse with radicchio and walnuts (Second course)

https://www.ilgiardinogr.it/