Chef inspiration
Bresaola della Valtellina con Ricotta al Tartufo e Rucola
Built around arugula, ricotta, beef, and black truffle, this special balances a fresh vegetal edge with pleasant bitterness with soft, fresh dairy richness.
The story
About the dish
Bresaola della Valtellina con Ricotta al Tartufo e Rucola is anchored by arugula, ricotta, beef, and black truffle. Taste it for a fresh vegetal edge with pleasant bitterness from arugula, soft, fresh dairy richness from ricotta, and full-bodied savory richness from beef.
Read through its regional name, it belongs to northern traditions of rice, polenta, butter, cheeses and braised meats that vary markedly from province to province. Against that background, arugula becomes especially expressive in the dish through a fresh vegetal edge with pleasant bitterness.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.