COD, ZOLFINI AND BLACK GARLIC

This exquisite cod fillet is first vacuum-cooked at a low temperature and then pan-fried to make its skin brown and crispy!

It is served on a light saffron white potato mash, stewed zolfini beans (pictured with chickpeas) and black garlic cream.

Wine pairing:
– Bagnadore Riserva B/N brut pas dosè 2016 750ml – 85€
– Orpicchio 2020 white still wine Riserva limited production Fattoria Dianella Tuscany 750ml – 45€