Chef inspiration
Petto di Anatra al Balsamico
In this special, balsamic vinegar, red wine, potatoes, spinach, and duck create fruit-toned acidity, aromatic lift, and gentle natural sweetness.
The story
About the dish
Balsamic vinegar, red wine, potatoes, and spinach form the flavor foundation of Petto di Anatra al Balsamico. Grilling adds a lightly smoky, caramelized edge to the dish. In the dish, balsamic vinegar sets fruit-toned acidity and aromatic lift against fruit-toned acidity and aromatic lift from red wine and gentle natural sweetness from potatoes.
A name such as this one works like a small culinary map: it tells diners what matters on the plate while leaving room for the local knowledge behind it.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.