(ANSA) - ROME, MARCH 01 - The first fruits rich in mineral salts and vitamins bloom in the garden, and with the arrival of these spring delights, the diet changes.
To the delight of the most demanding gourmants, Heinz Beck's La Pergola unveils some new dishes, designed for a good, balanced and above all healthy dinner.
It's time for artichokes and broad beans and, in the new spring menu, some iconic dishes are a tribute to these healthy vegetables.
For the award-winning chef Beck, the combination cannot be separated from the seasonality of the other ingredients of the dish.
Thus was born "Crustaceans with black truffle artichokes", a symphony of Tyrrhenian crustaceans with artichokes and black truffles, which does not lack an aromatic note, entrusted to Siberian cabbage.
Another new entry in the spring menu is "Sea bass with wild broccoli, broad beans and agrettine marinated with the essence of red wine, beetroot and pecorino extract" which embodies all the flavors of this wonderful season.
And in view of the next harvests, dishes are being studied in which peas, rhubarb, strawberries and mushrooms appear.
Because it is the changing of the seasons and the cycle of life of raw materials that dictates the healthy world of Heinz Beck.
"With our dishes, we have always followed what is the seasonality of raw materials in full respect of their life cycle. Today, as never before, safeguarding and respecting the resources that the earth offers us has become a need and for this reason in La Pergola, for years, we have been designing menus and dishes applying the concepts of circular economy; all the parts that are traditionally not used, are studied and processed to create an added value to the dish ".
(HANDLE).