Alla Luna Piena
Young management, local traditional specialities and seasonal dishes. “Tagliata alla Robespierre” is warmely suggested. Precious wine selection, chosen by the chef.

The recipe:
Rice savarin

Ingredients
1/2 minced onion,
300 g Carnaroli rice,
1 l meat broth, 100 g cepes,
1 salamino (small salami),
50 g grated Parmigiano-Reggiano,
40 g butter,
10 slices of prosciutto cotto (cooked ham).

Preparation
Brown the minced onion with half of the butter, add the rice and let it roast for a few minutes. Mix in the broth little by little till cooking is done. In the meantime, cover the bottom of some bowls with slices of prosciutto cotto, cut the cepes in flakes and lay them into the bowls. Let rice thicken with cheese and butter and pour it into the bowls before turning them over onto dishes.