Chef inspiration
Petto di Anatra Affumicato
This regional dish takes its main thread from red wine, which contributes fruit-toned acidity and aromatic lift.
The story
About the dish
The Davanti announcement behind Petto di Anatra Affumicato names red wine and duck; initially, flavor is fruit-toned acidity and aromatic lift; next is full-bodied savory richness.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.