![Tagliatelle with bolognese sauce](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_Tagliatelle-alla-bolognese-1080x675.jpg)
![Tagliatelle with bolognese sauce](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_Tagliatelle-alla-bolognese-1080x675.jpg)
![Risotto with asparagus and saffron pistils](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_Risotto-agli-asparagi-e-pistilli-di-zafferano-1080x675.jpg)
Risotto with asparagus and saffron pistils
Ingredients (serves 1) 70 g of Carnaroli rice 20 ml of white wine 50 g of green asparagus 1 scallion 250 ml of asparagus stock 30 g of grated Parmesan cheese 10 saffron pistils 30 g of butter 20 ml of extra virgin olive oil salt pepper Procedure Prepare the asparagus...![Risotto with truffle and zucchini flowers](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/Risotto-ai-fiori-di-zucchina-e-tartufo-1-1080x675.jpg)
Risotto with truffle and zucchini flowers
Ingredients (serves 1) 70 g of Carnaroli rice 30 g of butter 50 g of zucchini owers 30 g of Scorzone of Bellagio truf e 1 small scallion 250 ml of water 20 g of grated Parmesan cheese 5 ml of fresh cream 20 ml of dry white wine 15 ml of extra virgin olive oil salt and...![Cornmeal and salt baked potato ravioli filled with brook trout and shrimp fished in our-streams](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_Ravioli-di-pasta-di-polenta-e-patate-cucinate-sotto-il-sale-ripieno-di-salmerino-e-gamberi-dei-nostri-torrenti-1080x675.jpg)
Cornmeal and salt baked potato ravioli filled with brook trout and shrimp fished in our-streams
Ingredients (for 1 person) 150 gr of corn paste For the stuffing: 3 crayfish 35 gr of char fillet 5 gr of chopped hazelnuts with a knife 10 gr of chopped shallot 1 sage leaf 10 gr of fresh cow cheese 10 ml of extra virgin olive oil 10 gr of butter 30 gr of lemon balm...![Potato and vegetable gnocchi](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_Gnocchi-di-patate-alla-clorofilla-di-verdure--1080x675.jpg)
Potato and vegetable gnocchi
Ingredients (for 1 person) 150 gr of colored potato gnocchi 30 gr of butter 1 sage leaf 50 gr of grated Parmesan cheese 10 gr of poppy seeds Procedure Put a saucepan on the stove with plenty of salted water and wait for it to boil. Meanwhile, prepare the Parmesan...![Ravioli with buffalo mozzarella and pesto](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_raviolo-1080x675.jpg)