![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](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_Risotto-agli-asparagi-e-pistilli-di-zafferano-1080x675.jpg)
![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...![Bronte pistacchio trilogy](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_Trilogia-al-pistacchio-di-Bronte-1080x675.jpg)
Bronte pistacchio trilogy
Ingredients (serves 6) For the savarin: 125 g of butter 100 g of confectioner’s sugar 3 eggs 200 g of all-purpose our 1⁄2 packet of vanilla- flavored baking powder 100 g of corn starch 250 g of Bronte pistachio paste chopped pistachios For the chocolate ganache: 100 g...![Salice blu’s tiramisù](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2018/01/Tiramisu-alla-Salice-Blu_saliceblu_ristorante-1080x675.jpg)
Salice blu’s tiramisù
Ingredients (serves 6) 600 g of granulated sugar 400 g of all-purpose flour 200 g of corn starch 14 whole eggs 5 egg yolks 350 ml of espresso coffee 450 g of mascarpone cheese 140 ml of dry Marsala cocoa powder (enough to garnish) coarse-grained sugar (enough to...![Miascia pie with fox grape ice cream](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_Tortino-di-miascia-con-gelato-alluva-fragola-1080x675.jpg)
Miascia pie with fox grape ice cream
Ingredients (serves 6) 300 g of all-purpose our 100 g of cornmeal 90 g of butter 200 g of granulated sugar 2 whole eggs 6 gs 1⁄2 packet of baking powder 1 bunch of fox grapes 40 g of shelled walnuts 100 ml of whole milk 300 g of Golden Delicious apples For the molds:...![Golden delicious apple](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_Tartelletta-alle-mele-1080x675.jpg)
Golden delicious apple
Ingredients (serves 4) For the tartlet: 125 g of butter 100 g of confectioner’s sugar 3 eggs 200 g of all-purpose our 1⁄2 packet of vanilla- flavored baking powder 100 g of corn starch 400 g of Golden Delicious apples 50 g of hazelnut meal 50 g of brown sugar ground...![Double chocolate sphere](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_Sfera-ai-2-cioccolati-1080x675.jpg)