The Spring Raviolo del Plin

At Cactus Milano, spring arrives on the table in the form of little treasures of flavor. Among the highlights of our new seasonal menu is the Raviolo del Plin with fresh fava beans, aged pecorino, and a delicate spring broth—a dish that embraces Piedmontese tradition while reinterpreting it with lightness and creativity. Each raviolo is hand-pinched using the classic plin technique, enclosing a rich and creamy filling, perfectly complemented by a delicate and fragrant broth that warms the soul with every spoonful.

Fresh fava beans, a symbol of the season, bring a sweet, herbaceous note to the plate. Aged pecorino, carefully selected from Italy’s finest affineurs, adds a savory, lingering contrast that completes the dish’s flavor profile. Together, they create a symphony of genuine tastes that celebrate the countryside, seasonality, and the beauty of elevating simple ingredients.

The spring broth is much more than a base—it’s the subtle thread that ties the dish together into a warm, sensory experience. Its delicate aromas—infused with seasonal vegetables, herbs, and floral notes—carry each raviolo with elegance, delivering freshness, depth, and an extraordinary harmony to the palate. It’s refined comfort food that feels both contemporary and profoundly rooted in authenticity.

We invite you to experience this new creation by Chef Alessio Sebastiani, part of our seasonal menu celebrating the rebirth of flavors. The Raviolo del Plin with fava beans, pecorino, and spring broth is the perfect expression of our culinary identity: rooted in tradition but open to reinvention, elegant without being distant, and always guided by nature and the beauty of simplicity.