Tasting Menù
Drinks not included
Poached egg, pecorino cheese, spinach, truffle
Ricotta and spinach cannelloni, datterini tomato sauce, marinated celery
Pappardelle with wild boar, olives, orange
Veal shank, sweet and sour Borrettana onion, lime
Mascarpone semifreddo, cocoa crumble, coffee cream, Grand Marnier
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Wine pairing
À La Carte Menu
STARTERS
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Poached egg, pecorino cheese, spinach, truffle
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Scallops, crispy panzanella, tomato mayonnaise, mushrooms
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Beef tartare, chive mayonnaise, lime, carrot and celery salad
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Selection of cured meats and cheeses
FIRST COURSES
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Pappardelle with wild boar, olives, orange
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Chitarrina (fresh home-made egg pasta) with guinea fowl ragù and mushrooms
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Tortello filled with creamed cod, sour cream of potatoes and snow peas
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Ricotta and spinach cannelloni, datterini tomato sauce, marinated celery
MAINS COURSES
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Stuffed courgette with tomato soup, ginger and burrata
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Beef fillet, bacon and bay leaves, potato millefeuille, yerba mate, sweet and sour celery
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Chicken leg, grape sauce, braised salad
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Veal shank, sweet and sour Borrettana onion, lime
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DESSERT
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3-chocolate mousse, peach and mint ice cream
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Chantilly cream and fruit tart, berry sorbet
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Mascarpone semifreddo, cocoa crumble, coffee cream, Grand Marnier
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Ice cream cup
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
A dish from 2025, perfect for the autumn-winter season, deeply connected to the local territory, with citrus notes that take us back to summer.
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.