À La Carte Menu

STARTERS

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Poached egg with pecorino cheese, white truffle, spinach leaves

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Artichoke, topinambur, herring caviar, white chocolate

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Anglerfish cheek, noisette sauce, green apple, gin tonic celery

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Quail, beet + umeboshi, indian spices

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Piglet, mustard and honey, cauliflower

FIRST COURSES

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Mancini spaghetti, egg cream, white truffle, anchovies

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Stuffed tortello, cheese and moka pepper, mushroom mousse, celery root

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Mezzelune pasta, turbot, grapefruit, ham consommé

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Fresh chitarra pasta with rabbit, Vin Santo, and plums

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Lasagna, pig cheek stew, lime, beans

SECOND COURSES

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Onion, guacamole, stracchino mousse from Podere Paugnano, pistachio nuts

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Meagre fish, shallot treacle, beurre blanc, pumpkin

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Guinea fowl with livers, grapes, braised escarole with verbena

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Beef, fricasee, bottarga, tarragon

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Pigeon, garlic + bergamot, coffee

DESSERTS

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Dark chocolate, coconut, blue cheese ice-cream, gianduia

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Chestnut, mandarin, butter and vanilla ice-cream, Tuscan spices

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Rice, figs, cardamomi ce-cream and lemon curd

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Selection of Podere Pugnano pecorino cheeses and Santa Margherita soft goat cheeses

Wine List

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.