Mix of traditional cured meat and hot "tigelle"

Cruded culatello with warm brioche bread and candided pears

Squid served in a jar with potatoes, capers,and yellow cherry tomatoes

Loin marinated in bergamot, chicory, orange and parmesan

Onion soup served in glass with cheese croutons

Traditional bolognese lasagna

Tortellini (fresh egg pasta stuffed with meat) cooked in capon broth

Chestnut tagliatelle in porcini mushroom souce, crunchy sage and toasted pistachio

Pasta chest filled with annurca apple, sausage and star anise with fennel sauce

Unique raviolo: foaming butter with truffle and Parmigiano Reggiano

Risotto with sea urchin pulp, courgettes and lime

Fried pork cutlet glazed with Parma ham and cheese

Grilled veal chop with rocket and cherry tomatoes

Pork capocollo cooked at low temperature with sweet mustard and matchin souces

Low temperature cooked guinea fowl breast with caramelized onions and balsamic vinegar

Salt roasted croaker fillet and tarragon oil

Roasted potatoes

Mixed grilled vegetables

Sauteed herbs

Steamed broccoli

Salad of lettuce, brie, walnuts, prosciutto crudo and raisins

Winter radicchio with fior di latte cheese, oranges, pomegranates and bread crostini

Traditional panna cotta with caramel

Semifreddo with crunchy pistachio, rhum sauce and chocolate sponge

Yogurt mousse, walnat cream and maple syrup

Rice, bread and coconut cake with lemon cream

Seasonal cutted fresh fruits

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