Michael with the final touches on the veal tongue
 

Chef Russo started the first dish of all three with veal tongue green parsley sauce with horseradish and balsamic vinegar. The veal tongue was precooked for about 4 hours making it really tender. We prepare the sauce and final touches. After we’ve finished cooking the dish, it was time to taste. Even though the simple process of cooking took only a half an hour, the taste was more complex. The 12 year old balsamic made it very appealing.  
 

  The second dish was the gnocchi potatoes with cheese fondue and speck ham.  A simple dish that requires some preparation.  A great treat for all the pasta fans.