PINK BACHELORETTE PARTY.
Intingoli becomes a complice of a surprise bachelorette party.
This time the task is unusual: no, it's not the chefs' streptease but the creation of a "pink menu".
Mortadella and pistachios croutons.
Octopus marinated in pink grapefruit fennel an olive oil with vanilla mustard
beet and pink pepper.
Risotto with pecorino cream raspberries basil caviar and beet.
Chicken and savoy cabbage wraps on a beet cream with white polenta and soft fruits caviar.
Vanilla cream with soft fruits flavoured puffed rice and white chocolate.