MENU THE DISHES

ANDREA BERTON’S RECIPES

The food served at Il Ristorante Trussardi Alla Scala is seasonal and constantly changing: the rich á la carte menu is varied and well-balanced to offer a unique taste experience.

• 1211

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  “Conchiglie” pasta with mussels, clams, coral cockles and black powder

• 1212

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  Liquid salad with cuttlefish dumpling and black olive oil

• 1213

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  Red mullet with tomato mayonnaise and roast green celery heart

• 1214

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  Risotto with parmesan cheese, balsamela dressing and chicken oyster

• 1215

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  Grilled turbot with eggplant, cacao, hazelnut, oregano with embers mayonniase

• 1216

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  Spring lamb shoulder with fried potatoes, cream of onion and ricotta cheese

• 1217

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  Slice of grilled cod with beetroot and yoghurt sauce

• 1218

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  Creamy Tiramisù in the glass

• 1219

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  Raw and coocked red prawns from Sicily, crispy amaranth, Taggiasca olive oil, beetroot ice cream

• 1220

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  Grilled pineapple with smoke and rosemary ice cream

• 1221

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  Olive oil ravioli, sea mantis, beer reduction and sea water

• 1222

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  Parmesan cheese biscuit with lemon, basil, tomato puff pastry and capers ice cream