Hot salad

Let us shout from the rooftops that a new stage–a new era even–has begun in this legendary restaurant after Carlo Cracco assumed ownership and management.

The greatest testimony is this creation, which demonstrates an immense amount of talent. The dish represents a substantial, even revolutionary change in the history of salads, offering a new version that is cooked, hot and al dente, served in a rectangular, flat shape, as if it were a carpaccio, covered with a warm jelly made from the cooking water of the same vegetables that grace the dish, crowned with scallop medallions marinated in port, only lightly steamed. In a word, brilliant.