Lentils with spaetzle

Our vegetarian version of the once exclusively royal pâté combines the delicate aroma of porcini mushrooms with the nutty taste of Hokkaido pumpkin and sweet chestnut.

The black "diamond of the kitchen", the Périgord truffle, meets the "poor man's asparagus", the black salsify, in this winter version of the feel-good dish risotto, and despite their culinary status difference, the two ingredients go together excellently in terms of taste. The best way to complement the flavorful liaison of earthy-sweet and intensely nutty aromas is with a hearty risotto rice such as Vialone Nano Ferron from Veneto and enjoy a delicious dish that nourishes body and soul in the cold season.