FILLET OF VEAL 200 gr
SALT UP toq.b.
GARLIC HEADS 1
ROSEMARY q.b.
SAGE q.b.
EXTRA VIRGIN OLIVE OIL q.b.

FOR THE PUMPKIN SOUP:
PUMPKIN 100 gr
ONION TROPEA 20 gr
VEGETABLE BROTH 150 gr
EXTRA VIRGIN OLIVE OIL q.b.

FOR SPINACH AND CRISPY SAVOY CABBAGE:
SPINACH 80 gr
SAVOY 80 gr
EXTRA VIRGIN OLIVE OIL q.b.
SALT UP toq.b.
BLACK PEPPER q.b.

FOR DECORATION:
CREAM OF FINE BLACK TRUFFLE
VEGETABLE BROTH
WHOLE PRECIOUS BLACK TRUFFLE