62° egg on Parmentier cream with black truffle parmesan fondue and crispy guanciale
Uovo 62° su crema Parmentier con fonduta di Parmigiano al tartufo nero e guancialecroccante
€16
Da Sandro al Navile · Bologna
Nutrition
≈ 500 kcalper portion of about 250 g
- Protein17%
- Fat71%
- Carbohydrates12%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A slow-cooked egg served atop a smooth potato puree, accompanied by a creamy parmesan and black truffle sauce and crispy pork cheek.
- Cuisine
- Italian
Typical ingredients
- egg
- potato
- parmesan cheese
- black truffle
- guanciale
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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