UNITO

A dish combining "Arepa," a thin South American corn flatbread, with "Peperonata," an Italian dish of stewed bell peppers, and yogurt. An appetizer harmonizing sweet and sour flavors with creaminess.

A dish that transforms "Arroz con Pollo," a South American chicken rice dish, into an Italian "Arancini" (rice croquette). The crispy exterior is filled with the umami of chicken.

A tartare made with fresh horse meat (sakuraniiku) and crunchy palm hearts. It has a refreshing taste and unique texture.

A South American-style marinade called "ceviche" made with seasonal white asparagus and fresh sea bream. A refreshing fish dish with a tangy citrus flavor.

A small Italian-style soup (Zuppetta) made with sweet new onions. It is concentrated with the gentle sweetness and umami of the ingredients.

A dish combining "Polenta," made from cornmeal, with a rich meat sauce, homemade sausage, and slightly bitter wild vegetables. A traditional flavor from Northern Italy.

Chitarra pasta, made with a tool resembling guitar strings, has a square cross-section. It is served with clam broth and Guasacaca, a South American avocado sauce.

Traditional stuffed pasta from the Piedmont region. "Plin" means "to pinch" in Italian, and this dish is like bite-sized ravioli filled with the umami of meat.

A main dish of venison sirloin marinated in South American chimichurri sauce, wrapped in banana leaves for aroma. Enjoy the wildness and herbal fragrance.

A rich chocolate terrine served with a brûlée of tropical fruits: passion fruit and cherimoya (a fruit also known as "ice cream of the forest").

After-meal drinks and petit fours served at the end of the course.