Beijing restaurant rings in summer with culinary delights

Braised lamb with seasonal vegetables is a perfect main course served with baked potatoes and seasonal vegetables, bringing a traditional recipe to the table. In Italy it is often cooked in the Easter period, and each family has its own variant. Its chief distinguishing feautre is being cooked for a prolonged period at low temperatures to maintain the juices and tenderness of the meat.

The whole-wheat fruit tart with vanilla sauce is a joyful and fresh dessert, enlightened by the use of organic fruit, whole wheat flour and a delicate vanilla cream. Very typical of the Italian northern countryside, this dessert brings back childhood memories that never fade.