À La Carte Menu
FOLLOWING THE CHANGING SEASONS
CREATIONS

POACHED EGG
Poached egg, pecorino, truffle, spinach. A dish created in 2014 which has accompanied the chef throughout his entire career, ensuring strong feelings.

SPAGHETTO MANCINI
Spaghetto Mancini, cacio e pepe, celeriac, coffee. A dish created in 2020. Its distinctive feature: the use of black pepper passed through a coffee maker to soften its character, and the freshness of the celeriac which harmonises the traditional ingredients.

GUINEA FOWL
Guinea fowl, its giblets, grapes, braised endives alla verbena. A dish for 2020, evoked by the coming of autumn, with pronounced regional notes coming from the vines of Rocca delle Macìe.
STARTERS
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Poched egg, parmesan cheese, truffle, spinach
.
Artichoke, jerusalem artichoke, white chocolate, harring caviar
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Scallop, yuzu-miso, red cabbage, garlic mayo
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Guinea fowl, sangiovese grapes, smoked lard, glazed sprouts


FIRST COURSES
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“Carabaccia”: onions foam, pasta choux gnocchi, chard, vanilla
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Tortelli, amberjack, beurre blanc, chive, pickled peppers
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Tagliolino, white truffle, egg cream, anchovies
.
Cappelletti with wood-pigeon, speck, mushrooms consommè
MAINS
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Cannolo, goat cheese, pumpkin, chickpea, caper leaves, coffee
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Belly pork, myrtle, wasabi, orange
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Duck, smoked caramel, leek, guacamole
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Pigeon, black cabbage panzanella, potatoes


DESSERT
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Tarte, rice, lemon curd, almond ice cream
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Chestnut, khaki, meringue, fiordilatte ice cream
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Chocolate, pistachio, coffee, maritozzo