Why a non-sweet sweet Oftentimes it’s hard to choose a dessert in the restaurant because a note that is suddenly too sweet can be overbearing. To the rescue comes the nonsweet sweet whose function is to accompany the guest’s palate to dessert. With his Taleggio Brulé Davide Rangoni harks back to the days when cheese was served at the end of a meal, but turning it into an “almost sweet.” The square shape of the specialty recalls the shape of taleggio, the crunch recalling the colour of the cheese’s crust. Mountain pine, a syrup prepared with small pine cones macerated in a natural way and which – according to ancient tradition – must be preserved for a maximum of seven years, gives the non-sweet sweet the aroma of medicinal herbs and resin, transporting those who taste it into the vibrant, fresh air of the mountains. 25
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