Gastronomic experiences in spring

In our restaurants the seasons of the year mark the recipes with the genuine flavors of tradition.
But one dish of the Alps is always present in most of the menus of our restaurants: polenta as polenta concia, polenta and fricc del marghé (with eggs and cheese), polenta and scioet (typical ragù).
For spring our cooks indulge themselves in recipes or with the first seasonal vegetables but especially with wild grass meadows.