Bianchetto

 
 

Collection period:
January 15 – April 30

Given the harvest time, my advice is to boil along with so many beautiful vegetables and enjoy a nice plate of broth cappellets and a nice bottle of Pergola Rosso or Lambrusco. If you want to experience a completely different experience of raw beef on a beef tartar, accompanying it all with a ginger Verdicchio.

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