Two thousand hens owned by Massimiliano Rapella roam freely in the woods of Morbegno, and their forest eggs are among the essential ingredients at DanielCanzian Ristorante.
Raw fish and shellfish with its condiments
Oriental wholemeal spaghetti salad with crab and chives
Turbot in bread crust, Mediterranean stew and rustic potatoes
Caramelized hazelnut tiramisu
