An honest cuisine that doesn’t seek to shock, but rather strives to revive simplicity which is becoming rarer and rarer to find. Each and every ingredient used, whether modern or traditional, contributes to composing a philosophy of authenticity: an emphasis on abundance and quality, with constant care and attention to the client, but above all a continuous journey of exploration, transformation, and the use of the best ingredients.
“Our day to day work is based on spontaneity,
linearity, and the rule of “never more than three”
(the perfect number of combined ingredients )”
Il Desco is currently
proposing their GENERATIONS MENU
Avocado, tomato water, ginger and lime sorbet
Salmon mi-cuit, capers sauce and coffee powder
Cod tortelli, black lime and black garlic
Seabass in seasonal vegatables broth, mint and black tea
Crispy brain, consommé of toasted shellfish and vanilla emulsion
Steamed veal fillet and hazelnut mayonnaise
Foie gras Bon bon
Waiting for dessert
Barley, lemon and cardamom
A special menu conceptualized in honor
of the release of our new book
| Generations – Il Desco, a fine dining story |
We will be glad to propose a wine pairing by the glass.
The menu for the complexity of preparation means possibly for the whole table.
The Opera starts at the tables of Il Desco. During the Arena’s opera season, Il Desco proposes a special menu called Overture Gourmet, a gastronomic journey complete with wine pairings at an earlier hour, before the beginning of the performance.
The menu comes accompanied with 3 glasses of wine
Lightly smoked mi-cuit salmon, cream of capers and coffee powder
Potato gnocchi in a red mullet fish sauce, liquid escarole and provolone milk
Black cod, porcini mushrooms, red berry and green apple emulsion
Sicilian chimney sweep: Pistachio mousse in a crunchy chocolate wafer with grilled strawberry sorbet
Il Desco, a fine dining story
The story of a chef, but above all of a man and his passions.
The new book Il Desco is now available online, reserve your copy!