: The menu focuses on wild herbs, resins, mosses, and barks harvested directly from the surrounding plateau.
For further reading on how this style fits into the broader culinary landscape, you can check: MENU' RADICALE
An excellent article covering this concept is found on , titled "Asiago (VI) – La Tana Gourmet – Alessandro Dal Degan". This piece explores how the menu functions as a radical exploration of the Altopiano di Asiago landscape. Key Features of the Radical Menu : The menu focuses on wild herbs, resins,
: It utilizes complex techniques like fermentation, thermal shock, and "extreme" extractions to isolate the pure essence of mountain ingredients. MENU' RADICALE
reviews of La Tana Gourmet , providing professional insight into the seasonal shifts of his radical offerings.