Tasting menu

Small tastes: like a prologue

Raw ‘purple’ shrimp from Sanremo cooked & raw with turnip tops,
Apulian almonds and lemon from Amalfi

Mackerel marinated with double malt beer with pureed Piedmontese chestnuts and fennel

‘Etrurian’ soup with vegetables of the season, herbs, beans, chickpeas,
whole Tuscan farro wheat and dried wild fennel flowers

Cuttle-fish from Adriatic Sea with a soft filling of its ink with salad of Nolca olives and grapefruit

Elicoidali semolina pasta (producer Di Nola) with pecorino from Calabria,
Sarawak black pepper, celery and Sardinian dried mullet roe

Gnocchi made of taralli with sauce of lamb from Gargano and milk cream flavoured with rosemary

Duck breast (producer Miroglio) slightly smoked with cane sugar,
citrus and star anise, with quince

The cheese

Predessert

Reinette apple and hazel-nuts (Tonda Gentile delle Langhe variety)

€ 170,00

“AUTUMN JOURNEY” MENU

Filled Sardinian mussel

“Da Amare” Vegetables: red chicory from Treviso, puntarelle’ shoots, horseradish and taleggio cheese ‘burrata’

Cod fish in a crispy bread crust with Affiorato extra virgin olive oil (Mancianti)
and white turnip with apple vinegar

Tortelli filled with ossobuco of Piedmontese veal and its marrow with a reduction of its stock, Sardinian saffron and parmigiano

Oxtail of beef from Carrù stewed in Barolo Cappellano wine and white truffle cream, with puréed Bintia potatoes

Predessert

Puréed persimmon and Piedmontese chestnuts

€ 120,00

Excellent products, passionate producers, biodiversity, ecosystems,
history of Italian gastronomy, tangible and intangible cultural heritage.
These are the ingredients of the TERRITORIES MENU, 10 dishes that tell about our producers, the ingredients that come to us – sometimes in a very little amount –
and our cooks that daily create and shape this extraordinary and great variety

€ 200,00

EXPERIENCING ITALY

Etna bianco Arcuria 2015 Graci

Furore Fiorduva 2015 Marisa Cuomo

Collio Studio di Bianco 2016 Borgo del Tiglio

Barolo Cerretta 2008 Elio Altare

Solare 1999 Capannelle

Vino Santo 2003 Francesco Poli

€ 110,00

A la carte

“Da Amare” Vegetables: red chicory from Treviso, puntarelle’ shoots, horseradish and taleggio cheese ‘burrata’  •    € 35,00

Raw ‘purple’ shrimp from Sanremo cooked & raw with turnip tops, Apulian almonds and lemon from Amalfi   •    € 60,00

Cod fish in a crispy bread crust with Affiorato extra virgin olive oil (Mancianti)
and white turnip with apple vinegar    •    € 35,00

Like A Soufflé. Farm egg, Jerusalem artichokes, white truffle cream and sourdough whole farro wheat bread (producer Eugenio Pol)    •    € 40,00

Pâté of duck liver and white truffle, wild herbs salad, char-grilled artichokes and brioche bread   •    € 40,00

Fettuccelle made of soft wheat flours (Carosella del Pollino variety) with sauce of game, chestnuts and dried porcini mushrooms from Tuscany   •    € 42,00

Risotto (Carnaroli variety) with red mullets marinated in Sicilian orange juice,
saffron, burrata cheese and extra virgin olive oil – serving for two   •    € 84,00

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

Elicoidali semolina pasta (producer Di Nola) with pecorino from Calabria,
Sarawak black pepper, celery and Sardinian dried mullet roe    •    € 42,00

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

Tagliolini made of fresh eggs and wheat flour (Carosella del Pollino) with Piedmontese white truffle cream and butter, with fresh white truffle    •    € 34,00 + tartufo

Sole from Adriatic Sea and Mantis shrimps, with stewed endivia chicory, sauce of saffron and smoked scamorza cheese   •   € 46,00

Turbot from Tyrrhenian Sea with lentils from Basilicata, baby squids and green apple juice  •   € 50,00

Crispy red mullets with Jerusalem artichokes, parsley and Cetara anchovy sauce   •   € 45,00

Cuttle-fish from Adriatic Sea with a soft filling of its ink with salad of Nolca olives and grapefruit   •   € 45,00

Suckling pig (Cinturello Orvietano) flavoured with rosemary and sulla honey served smooth and crispy   •   € 48,00

Tenderloin of veal Fassone breed in a light panure of camomile and red onions, with carrot in raspberry vinegar   •   € 46,00

The Pigeon (producer Miroglio): breast with pralined dried porcini mushrooms
and hazel-nuts – leg filled with pigeon liver – agnoli in pigeon reduction  •   € 55,00

The dish of wild game and fowl available   •   € 50,00

Oxtail of beef from Carrù stewed in Barolo Cappellano wine and white truffle cream, with puréed Bintia potatoes  •   € 42,00

Soufflè of pure Amarelli liquorice with buffalo ricotta and caramel ice-cream   •   € 26,00

Purple: Guanaja chocolate mousse, fox grape, black currants, caramellized figsi   •   € 27,00

The ‘Michetta’: crispy choux pastry, salty caramel, cream flavoured with carvi seeds and pineapple with rosemary   •   € 26,00

Tirami-sud: yogurt and mascarpone cream, coffee bisquit, ricotta flavored with bergamot and Sicilian capers candied in honey   •   € 24,00

Bernina: goat ricotta mousse, juniper ice-cream, salty caramel and wild berries crumble   •   € 26,00

Granite of fresh fruit and almond with buckwheat biscuit   •   € 19,00