Tasting menu

Apulian tomato natural jelly, strawberry from Tortona, wine vinegar, basil from Pra’

Filled mussel with buffalo ricotta cheese, lemon from Gargano and toasted chickpeas from Murge flour

Dentex from Ligurian Sea marinated with wild fennel, with Bleggio walnuts and sauce of anchovies from Cetara (reserve 2017)

Zollino pea cooked in lavec with Ligurian baby squids and Nolche olives

The wild leaves and flowers of Elena
with ‘wood’ egg yolk marinated in citrus juice, sweet and sour onions and carrots from Polignano

Senise sweet pepper stuffed with seafood risotto and spices pesto

Spaghetti ‘alla chitarra’ style with Mascherpa cheese from Cavizzola pasture
and black pepper from Sarawak

Red mullet in crust of toasted Ispica sesam seeds with its reduction and potatoes cooked in terracotta pot 

Roasted lamb ‘torcinello’ with sauce of pecorino cheese from Calabria and Cappellini green beans

Suckling pig (Cinturello Orvietano breed), with blackberries and horseradish sauce

The Storico Ribelle 10 years aged cheese from Val Gerola, with Paceco ‘tenerume’

Acqua bruciata of lemons from Amalfi with cherries reduction

Soup of fruits, vegetables, legumes, condensed milk (Salvaderi producer) and basil from Pra’

€ 280,00

Anchovy from Camogli stuffed with ‘pappa al pomodoro’ and basil from Pra’

Roasted Ferdinando loquat with goat milk yogurt

Pureed ‘cicerchie’ from Puglia, with wild chicory, figs must and ‘lampascioni’ in raspberries vinegar

‘Purple’ shrimp from Sanremo marinated with seasalt from Mothia, with watermelon flavoured with cinnamon and mint

Turbot from Tyrrhenian Sea caramelized with beer (Opera Baladin producer), with eggplant marinated in linden honey

Spaghettoni of semolina durum wheat (producer Cavalieri) with green onion and hot pepper sauce, olive oil and basil from Liguria

Dedicated to Milan: tortelli filled with Piedmontese young beef ossobuco and its marrow with a reduction of its stock, saffron and Parmigiano

Tenderloin of young beef in a soft panure of camomile and red onions from Tropea

Predessert

Tirami-sud: yogurt and mascarpone cream, coffee biscuit, ricotta flavored with bergamot and Sicilian capers candied in honey

€ 230,00

EXPERIENCING ITALY

Etna bianco Arcuria 2018 Graci

Furore Fiorduva 2018 Marisa Cuomo

Collio Studio di Bianco 2018 Borgo del Tiglio

Donà Noir 2012 Hartmann Donà

Barolo Cerretta 2008 Elio Altare

Solare 1999 Capannelle

Vino Santo 2004 Francesco Poli

€ 180,00

A la carte

‘Garusoli’ in earthenware with beans from Trasimeno, white turnip in rosemary honey, ‘bagnetto verde’ sauce and crispy pepper from Senise •  € 40,00

Not meat nor fish: Sicilian red tuna with Mothia salt, Piedmontese young beef with béarnaise sauce and almonds from Toritto   •  € 48,00

Lightly smoked duck with cane sugar, citrus fruits from Sicily, pâté with white truffle flavor and sweet and sour chanterelle mushrooms  •  € 45,00

‘Purple’ shrimps from Sanremo, soft farm egg, mixed salad and herbs from meadows and Mediterranean flavors  •  € 65,00

Vermicelloni pasta with lobster from the Ligurian Sea, seasoned bread (Eugenio Pol producer) and lemons from the Amalfi Coast  •   € 65,00

Ravioli stuffed with robiola cheese from Roccaverano and rosemary, ragout of cockscombs and porcini mushrooms from Valtellina •   € 45,00

Tribute to Giovanni Assante: mezzi rigatoni pasta (Gerardo di Nola producer) with fish soup and Carmagnola peppers •   € 42,00

Risotto (Carnaroli variety) with potatoes from Polignano, mussels from the Adriatic Sea, Sarawak black pepper, tomatoes and oregano from Pollino – serving for two  •  € 98,00

Tagliolini made of fresh eggs and wheat flour (Carosella del Pollino) with Piedmontese white truffle cream and butter  •  € 40,00 + truffle € 10,00 per gram

Turbot from the Tyrrhenian Sea, braised endive salad with marjoram and roasted artichokes sauce  •   € 62,00

Crispy red mullets with sesame, turnip tops, burrata from Andria and ‘lampascioni’ with fig must  •   € 58,00

‘Pulcinella’ swordfish from the Ligurian Sea in spelt bread crumbs, chicory and Nubia garlic sauce •   € 58,00

Eel from the Po River slightly caramelized with lard from Colonnata, Sicilian oranges and fennel pollen  •   € 50,00

The Pigeon (Miroglio producer): breast with grain mustard and pralined hazelnuts ∼ leg confit filled with pigeon liver ∼ agnoli in pigeon reduction •   € 68,00

Veal sweetbreads with mustard sprouts balls and roasted chestnuts  •   € 50,00

Tenderloin of young beef (Fassone breed) in a soft panure of camomile and red onions from Tropea, with fresh rhubarb •   € 60,00

Suckling pig (Cinturello Orvietano breed) with quince and flavoured with sulla honey, served smooth and crunchy  •   € 58,00

Cicerchia from Murge with mustard sprouts, Nolca olives and ‘lampascione’ •   € 38,00

Spaghettoni of semolina durum wheat (Benedetto Cavalieri producer) with green onion and hot pepper sauce, olive oil and basil from Liguria  •   € 42,00

‘Etrurian’ soup with vegetables of the season, herbs, legumes, whole Tuscan farro wheat and dried wild fennel flowers •   € 38,00

The chocolate and the autumn: coffee, saffron from San Gavino, sorbs, Piedmontese hazelnuts, strawberry grapes and candied porcini mushrooms  •   € 30,00

Persimmon puree, cream of marrons glacés from Cuneo, reduction of gentian and pomegranate, cold marsala zabaione •   € 30,00

Amarelli licorice soufflé with Bourbon vanilla ice cream   •   € 30,00

Tirami-sud: yogurt and mascarpone cream, coffee biscuit, ricotta flavored with bergamot and Sicilian capers candied in honey   •   € 30,00