Fresh pasta ravioli filled with ricotta, spinach and Norcia's black truffle
A renowned dish from the Cerea family, where the truffle takes its true reflection.
The fresh egg based on top makes it a perfect dish to swipe it up at the end with our focaccia bread.
White cod mediterranean-style "in yellow" with herbal granita
With an exquisitely tender meat, cod is a kind of fish that always remains juicy. Savour it on a base of velvety sauce that hides a secret: half is frozen and half is warm.
A true delicacy from the expert hand of a Michelin star chef.
All hidden in an artistic sugar sphere created with the latest innovative techniques, the Tiramisù mascarpone cheese sauce is preserved from the crunchy flavor of the chocolate brownie and the sponge pastry coffee cubes.
The pasta of this pizza is cooked in steam to make it light and digestible.
The ingredients are of the highest quality and change with season. This season chefs prepare pizza nuvola with the tomatoes sauce made only with cherry tomatoes, one of the best and most renowned on the market Burrata di Adria, fresh basil and anchovies from Southern regions.
Meringue raspberries cake with mango and passion fruit
The Pavlova meringue is covered in what can be described as a triumph of whipped cream (it takes more the ½ a lit. of milk to cover everything) the passion fruit and mango cubes makes the lighter side of the dessert.
Located At 7th floor of Excelsior Hotel Gallia, a Luxury Collection Hotel, Milan Piazza Duca D'Aosta 9MilanIT