The Tipp
Ravioli filled with ossobuco on a saffron cream
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An elegant first course that embodies the identity of contemporary Milanese cuisine. The handmade egg pasta, rough and textured, encloses a flavorful, yielding filling of long-stewed ossobuco meat. The pasta is dressed with a velvety, thick saffron fondue that envelops each raviolo, imparting an earthy, sweet, and intensely aromatic finish.
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