The lenten menu in Luciano is varied. Pumpkin, sweet potatoes, artichokes, parsnips, avocados - and this is only a small part of the ingredients selected by chef Andrey Koshkodan to create flavor combinations that will amaze guest during all forty days of Lent.
Radish carpaccio on guacamole, bruschetta with roasted garlic and avocado, baked eggplant - great options for starting dinner.
For those who are not ready to give up their favorite Neapolitan pizza, hearty vegetarian variations have appeared in the menu - with pumpkin and with eggplant, cherry tomatoes and spinach.
As for a main course - a wide range of alternatives from croissant of zucchini with avocado and to artichokes in romesco sauce and cauliflower steak with black truffle.
The chef has also taken care of the desserts: a burnt orange with citrus sorbet appeared on the menu as a spectacular alternative for the end of lunch or dinner and a banana cake as an ideal pairing for tea or coffee with almond or coconut milk.