La Manufacture

1220

It all starts with fresh beccafico anchovies, fried and served with an almond and citrus emulsion, or courgette flowers stuffed with ratatouille, ricotta and pesto. For the main course, we were won over by the generously garnished lobster ravioli or the sumptuously tender Milanese-style osso bucco. Finally, pastry chef Luis proved a match for chef Fabrizio's cooking with a bufala ricotta-filled Sicilian cannolo.