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A luxury butter packed in wood to keep the features intact. Hand-made is served every morning at the Eliseo.
brown sugar Demerara brown from Reunion Island in the Indian Ocean
The inimitable butter of Normandy PDO, with a creamy texture and velvety flavor.
Italian excellence with an intense green heart. The characteristic sweet notes make the Bronte Pistachios perfect for every recipe, from appetizers to desserts.
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Fresh ravioli with veal, raw ham, mortadella, Grana Padano.
Ravioli al Plin with meat filling ideal to be enjoyed with butter; tomato; roast gravy; tomato-based meat sauces Cooking: 3 minutes
ravioli typical of the Genovese tradition , Prepared with meat of beef, prosciutto, ham, mortadella, ricotta cheese, spinach and Grana Padano.
Fresh stone-ground flour pasta with precious filling: meat from the local valleys and preboggion (Genoese wild herbs). They are so good that you just need a drizzle of extra virgin olive oil or a little butter to dress them.
Delicate ravioli with artichokes, ricotta, Grana Padano.
Fresh ravioli with meat of beef, borage, mortadella, ham, Grana Padano.