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

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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

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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

Wine List