The Nest 1880 experience

We propose our menu:
entree pomegranate potato puree and baked breaded onions;
⁃ Octopus meatballs, apples, ginger and aioli sauce;
⁃ Pumpkin tortelli in a pecorino di fossa sauce and cumin seeds;
⁃ Goulash with chestnuts, leeks and yellow datterini cream;
⁃ dessert: figs and mascarpone;