Tasting menu

Excellent products, passionate producers, biodiversity, ecosystems, history of Italian gastronomy, tangible and intangible cultural heritage.

These are the ingredients of the TERRITORIES MENU, 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.

Anchovy from Camogli sweet and sour with vinegar

Crispy chickpeas from Murge waffle, lard from Colonnata
and smoked trout from San Giuseppe

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

‘Fagiolina’ beans from Trasimeno cooked in lavec
with roasted eel from Po River Delta

The wild leaves and flowers of Elena
with ‘wood’ egg yolk
and Piedmontese white truffle

Risotto ‘mari e monti’
rice (Carnaroli variety), scampi from Apulia,
sundried porcini mushrooms from the Appennines

Chestnuts flour ‘ravioli’
with crescenza cheese from Parco del Ticino, marjoram and beets

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

The Pigeon (producer Miroglio)
the consommé with fillet and sandwich of its liver
breast glazed with spices
filled leg with white truffle

The Storico Ribelle from Val Gerola with our fruit ‘mostarda’
and bread (producer Eugenio Pol)

Yellow winter melon in jujube broth and fig leaves

Soufflé flavoured with liquorice
with Tuscan artichoke ice cream (producer Mario Baldi)

€ 280,00

Filled mussel with buffalo ricotta cheese, lemon from Amalfi Coast
and flour of toasted chickpeas from Murge

Chestnuts and celeriac cream with linden honey
and extra virgin olive oil

Pureed ‘cicerchie’ from Apulia with wild chicory,
Nolca olives and ‘lampascioni’ in raspberries vinegar

‘Purple’ shrimp from Sanremo marinated with sea salt from Mothia,
with cauliflower, orange and its reduction

Chicken liver paté flavoured with white truffle
with cocoa and roots cake

Risotto (Carnaroly variety) with ‘hunchback’ cardoon,
Piedmontese hazelnuts and hen broth

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

Suckling pig (Cinturello Orvietano) served smooth and crispy in three types of cooking
glazed with sulla honey and quince

Yellow winter melon in jujube broth and figs leaves

Autumn
persimmon, marron glacé (producer Agrimontana),
milk cream, gentian reduction

€ 240,00

Mantuan pumpkin puree with extra virgin olive oil and ‘amaretti’

Crispy chestnut cake and baked ‘cicerchie’

Mille-feuille of roots with wild leaves
and Piedmontese hazelnut

Wood’ egg, cabbage in two cookings
and liquorice

Soup of barley, chestnuts, vegetables
and legumes flavoured with wild fennel flowers

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

Porcini mushrooms with wild blueberries sauce,
soft potato cream and cocoa

Yellow winter melon in jujube broth and fig leaves

Soup of fruits and season vegetables
with condensed milk (producer Salvaderi) and basil from Pra’

€ 220,00

EXPERIENCING ITALY

Timorasso Fausto 2017 Vigne Marina Coppi

Fiorduva 2019 Marisa Cuomo

Trebbiano d’Abruzzo 2017 Valentini

Collio Rosso Riserva 2013 Borgo del Tiglio

Barolo 2015 Bartolo Mascarello

La Poja 2015 Allegrini

Vino Santo 2005 Francesco Poli

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