#O3

#Valeria Margherita Mosca #001

#Valeria Margherita Mosca #002

#O2 à la carte

A master menu, created exclusively for Ossigeno and prepared live by Daniela Cicioni, the guest chef of this issue.

Hazelnut flan

Cocoa, buckwheat flour and hazelnut muffin

Lentil and hazelnut hummus

Walnut and maca root custard with grapes and pears

Vitelotte potatoes with cashew nuts and maca root sauce, smoked oil and fennel

Pressed fennel with carrot mayonnaise and charcoal-infused oil

Mallow blossom, dried fig and star anise infusion

Velouté of vitelotte yams, ginger and maca root

Leeks with ginger, nasturtium, pistachio and vegetable yoghurt

Sweet and sour tempeh with almond foam and wild herbs

Golden tofu with citrus, celeriac puree and wild garlic

Raw pumpkin velouté with lacto-fermented beans

#O1 à la carte

A master menu, created exclusively for Ossigeno and prepared live by Daniela Cicioni, the guest chef of this issue.

Millet and pumpkin with sprouts, toasted almonds and aÇai

Chickpeas farinata with curcuma, mixed chicory, vegetable yoghurt and aÇai

Raw cous cous of cauliflower and almonds

Broccoli ball, avocado and almonds with pink chicory and fresh curdle sour cream

Cooked pear, ginger, lemon thyme and chopped Modica chocolate

Pancakes and red fruits with coconuts flakes

Yogurt vegetale, amaranto soffiato, semi misti e mirtilli

Hibiscus, goji berries and rosemary infusion

Castelluccio Lentils in salad with strips of julienne of red cabbage

Raw artichokes with aromatic herbs with French dressing and spicy chopped almonds

Red Brussels sprouts with pistachios, flowers and aÇai

Cashews fresh curdle and black sesame cracker