The Egg Like You’ve Never Tasted Before
Simple to Say, Impossible to Forget
In the new seasonal menu curated by Chef Alessio Sebastiani, the egg takes center stage in a dish that blends technique, tradition, and creativity: Garda Egg CBT. This creation elevates a humble ingredient into a deeply surprising sensory experience. At its heart is a slow-cooked egg with a delicate, velvety texture, nestled in a cream of vignarola—a rustic Roman spring stew made from fava beans, peas, and artichokes—and finished with a hay-aged egg bottarga, rich in umami and aroma.
Eggs of Quality, From the Land to the Plate
At Cactus Milano, we source our eggs from carefully selected farms near Lake Garda, where hens are raised freely and fed naturally. This guarantees a more authentic flavor and a rich, golden yolk with exceptional creaminess. Choosing premium ingredients is always our first step in turning a simple dish into a memorable experience.
Tradition and Innovation in Perfect Balance
Garda Egg CBT is where the rustic soul of vignarola meets the precision of sous-vide cooking, where the comfort of an egg merges with the unexpected kick of a vegetable-based bottarga. The hay, used to age and flavor the egg bottarga, adds a subtle smoky, earthy note that enhances the entire dish. The result is a perfect balance of sweetness, savoriness, and aromatic depth.
A Tribute to Simple Things That Move You
At Cactus Milano, we believe simplicity is the foundation of the most powerful culinary emotions. Garda Egg CBT proves it with elegance: a few carefully chosen ingredients, handled with skill and vision, telling a story of our land and our passion for honest, inventive cooking. Come discover a dish that captures the heart of Cactus: authenticity, technique, and a love of surprising you.
