Most-loved dishes
AI summary of what 12 dish mentions say about the food
Reviewers rave about the Canadian-style lamb, calling it the standout dish. The overall vibe is warm, rustic, and deeply comforting.
“The highlight was the lamb in Canadian style — truly unforgettable. It was the piece de resistance of the tasting menu.”
What creators say
2 creators have covered Al Gatto Verde. Most active: Qui si Taffia
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A fantastic dining experience at Massimo Bottura's new project, with creative, non-trivial dishes full of personality and direct flavors, in a beautiful sustainable setting.
Dishes mentioned
Focaccia con Pesto alla Modenese, Hummus di Mandorla e Ricotta di Rosola
We started with this focaccia — it's the first thing that goes into the wood-fired oven in the morning, cooked with two different types of wood, oak and hornbeam. In the little bowls, from left: a Modenese pesto, a reinterpretation of erbazzone with spinach, chard, a bit of lardo, Parmigiano Reggiano, and aromatic herbs from their garden; in the center, an almond hummus made with Noto almonds, toasted, spiced, and dressed with an oil made from the tips of the cedar leaves from the park behind the villa; and in the last bowl, ricotta from Rosola, a dairy in Zocca, quickly passed in the oven for a couple of minutes at 400°, finished with a millefiori honey from their own beehives. The erbazzone was very good, delicate, and went perfectly with the focaccia. I'd love to tell you exactly what I'm eating, but I don't remember — you eat it and then an incredible flavor arrives that I can't recognize. I think it was those cedar leaves from the garden. Spectacular. And this bread has an incredible softness. The ricotta with the crispy crust and honey — maybe the best of the three. Even in a high-level restaurant, we're not ashamed to do the scarpetta — the plates must be cleaned.
Finta Cozza
This isn't a mussel — it's our representation of the Adriatic. Inside you'll find everything except the actual mussel: it's made of blue crab, prawns, scallops, and cuttlefish, all bound together with pork belly. The breading is made crunchy in the wood-fired oven, and it's accompanied by a sauce made with burnt apple and at the heart there's a lightly smoked sour cream. Obviously the advice is to eat it all together. The most interesting part of the dish for me is that the burnt apple sauce actually has another one that I don't remember, but it creates an incredible contrast that closes everything. This is a croquette made of all the fish of the Adriatic — from blue crab to prawns — a bomb. There's this trend of doing gourmet dinners, many try but few really have the touch, and here there's great touch.
Borlengo con Porcini e Tartufo
Here we have the borlengo, the evolution of the borlengo. We have a recipe you know very well — very simple: water, flour, and salt. We simply have an evolution: we add an intense porcini broth, then we stuff it with smoked porcini, Parmigiano Reggiano, and summer truffle from the Pennino. This dish emanates an incredible truffle aroma, I really can't wait to eat it. The great peculiarity of the borlengo is that it's a medieval dish very typical of our area. Incredible. I don't know what else to add — you'd eat meters of it. Delicious.
- Cotechino Affumicato con Panatura di Fiori di Biscus e Prugne
Agnello da Montreal a San Damaso
This dish takes inspiration from a traditional Montreal dish — Jessica is originally from Montreal. The recipe is usually made with beef brisket, smoked and then passed in a spice crust. Here Jessica reinterprets it with a lamb shoulder, marinated for 3 days, then smoked in cherry wood and passed in spices — black pepper, etc. On top there's this pear — in the traditional recipe it's served with mustard, but we've replaced it with a pear mostarda. During smoking, the outer parts are caramelized, trimmed, and used to make the filling of this bread, which is then covered with sesame and poppy seeds. The complexity of the dish is important — many aspects are very complicated, including how to eat it. We had no idea. He proposed the usual rustic idea of eating it like a leg, but I think this isn't. I go for it — very tender. It's falling apart. The sabre they bring you is interesting — you pull away the blunt object. I don't think you even need a knife, it's like Rio Mare tuna. Very good. The pear mostarda completes the dish, and there was also this bread — nice surprise. I expected it.
