À La Carte Menu
FOLLOWING THE CHANGING SEASONS
Poached egg, pecorino, truffle, spinach. A dish created in 2014 which has accompanied the chef throughout his entire career, ensuring strong feelings.
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, 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.