Pollo Tonnato, spinach cooked with nut oil and sun-dried tomatoes
A light and tasty interpretation of the Italian classic. Thin slices of tender chicken fillet topped with a creamy, slightly lemony tuna sauce. Served on a bed of spinach seasoned with delicate hazelnut oil, which adds roundness and depth, and sprinkled with sun-dried tomatoes for a sweet and tangy touch. A fresh, balanced dish full of character.
