In April, our cocktail menu switches to summer time. From the Great Lakes of Lombardy to the sunny shores of Puglia, this new culinary collection draws its inspiration from the finest products of the Big Boot.
\nOn the savoury side, burrata, ricotta, pesto, cecina, Colonnata bacon, eggplant and gnocchi can be enjoyed hot or cold, as anti pasti, in a tramezzini or in a cassolette. On the sweet side, citrus fruits and pistachios come in fresh, colorful sorbets, pana cotta and tiramisu. A trip to Italy to extend with a Trait’Tendance cocktail.<\/p>\n
Photo credit: Taline Kassar.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" In April, our cocktail menu switches to summer time. From the Great Lakes of Lombardy to the sunny shores of Puglia, this new culinary collection draws its inspiration from the finest products of the Big Boot. On the savoury side, burrata, ricotta, pesto, cecina, Colonnata bacon, eggplant and gnocchi can be enjoyed hot or cold, […]<\/p>\n","protected":false},"author":1,"featured_media":99820,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[205],"tags":[],"class_list":["post-104950","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-suppliers"],"yoast_head":"\n