Tony Loeb

🍴 The Mirabella Restaurant, part of the Romantik Hotel Relais Mirabella, reopens for Easter 2025 with a menu crafted by Chef Cristian Spagnoli, known for balancing creativity with Italian culinary roots. The Easter menu features quail eggs with hops, zucchini flowers, seared salmon with savoury zabaglione, Carnaroli risotto with aged Parmigiano Reggiano, lamb ravioli, baked goat with polenta and potatoes, and a reinterpretation of the traditional Neapolitan pastiera cake. The restaurant offers a refined atmosphere in Franciacorta, overlooking Lake Iseo, melding elegance and nature.

🥚 Easter 2025 brings a unique collaboration between Citterio, a historic salumi company, and Ziva Pasticceria, an artisanal bakery led by Marcello Salvatori, former leavening expert of Cracco, introducing the Colomba Salata with salumi to Italian tables. Ziva Pasticceria, founded in 2020, is known for its high-quality, naturally leavened baked goods. This innovative creation caters to the growing savory trend and offers a gourmet twist on the traditional Easter symbol, featuring less sugar, no added flavors, extra virgin olive oil, high-quality ingredients, live sourdough, and a four-day preparation process, resulting in a unique savory leavened product. The Colomba Salata is enriched with 100% Italian Grancotto di Vignola Citterio and Salame di Milano Citterio, perfect for appetizers during festivities. Consumers can also attempt a homemade version using beer yeast.