The Tipp
Creamed risotto with Cherasco snails
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A refined first course prepared in the Italian capital of heliciculture. The finest rice is carefully toasted and deglazed, then combined with precious local snails, previously cooked according to a long traditional process that preserves their tender texture. The final mantecatura creates an extraordinary creamy wave, where the sweetness of the grain meets the herbaceous, earthy notes of the mollusks.
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