Fruit takes centre stage this spring

We want to make a small compilation of some of the dishes that have accompanied the gastronomic menu in La Boscana during the spring season.

We have welcomed you with the Bellini cocktail, a classic cocktail, but in our case, they are peaches ripened on the tree and do not go through the fridge.

We were also able to enjoy the nectarine curry. A dish with one of the seasonal ingredients, the nectarine. Our version of this sauce, which leaves behind the traditional curry and replaces animal protein with this seasonal fruit.

From our dessert we would like to highlight the orange sequence. In this case we use the orange and we take advantage of all the parts of this fruit, zero merma! The peel, the albedo, which is the white part of the orange that is normally wasted, and finally the pulp. We say goodbye to this sequence to give entrance to the new season, but surely with how we love it, it will return in new menus with new concepts that we can already begin to imagine, how to take advantage of the tree leaf or represent the flower.