Brunch : the name is the fusion of breakfast and lunch and comes from the mix between breakfast and lunch which originates in the aristocratic habits of the English nobility who met for a buffet after hunting trips. However, it was in the United States that the modern tradition of brunch spread, where it began to be fashionable in the 1930s.

Our version has a "Dynamic" connotation and similarly to what happens in our Active Aperitifs it includes, in addition to some essential components of the brunch which you will find ready-made, such as American coffee, tea, freshly squeezed juices/juices or rotating smoothies - which our chef , with the help of his team (i.e. you and the other participants for this appointment) – prepare 3 recipes that we will change from one appointment to another but which can be traced back to the following typologies: a rotating recipe between pancakes/waffles/french or avocado toast, a rotating recipe dedicated to cooking eggs (poche/omelette or scrambled) or alternatively sweet or savory muffins and a rotating recipe between classic desserts such as brownies, cheesecake or other " cake” American.

• “Capriccio” cheese medallions with spices served on crunchy avocado toast
• Quick mini cheesecakes with chocolate Capriccio cheese
• Trio of savory muffins:
  – Gorgonzola and walnuts
  – Taleggio and pears
  – Primo sale and black cabbage

To welcome you, a delicious platter of delicious Arrigoni Battista from the Bergamo area... all to be discovered and tasted (which will also be used in some recipes).

Impressive ideas and practical chef tricks revealed in these 3 recipes that will enrich your next Christmas and holiday tables.