Special app we have is a little gem, treviso, smokehouse almond and pecorino salad. The salad is dressed in a poppy seed vinaigrette that is made with a pear vinegar. Accompanying the salad is a fried bread. The bread itself is a crescentine bread which normally accompany’s meat and cheese plates typical of bologna and is made with the addition of lard, basically how donuts used to be made. The sweetness of the little gem are offset by the bitterness of the treviso coming together with a subtly sweet vinaigrette whereas the pecorino lends its tang and almonds provide an added crunch and layer of smokiness to the dish.
