Tasting Menù
Drinks not included
Poached egg, pecorino cheese, spinach, truffle
Agnolotti stuffed with stew, red wine, chocolate, potato cream
Pappardelle with wild boar and mushrooms
Guinea fowl leg, cauliflower flan, grapefruit gel
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, peas, broad beans, tartar sauce
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Chianti tuna, beans, green sauce, sweet and sour vegetables
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Selection of cured meats and cheeses
FIRST COURSES
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Agnolotti stuffed with stew, red wine, chocolate, potato cream
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Tagliolini with cheese and pepper, celeriac, truffle
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Pappardelle with wild boar and mushrooms
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Spaghetti Mancini with cuttlefish ragù, fennel, lime
MAINS COURSES
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Beef fillet, yerba mate, asparagus
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Pork ribs, honey, mustard, green apple, potatoes
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Guinea fowl leg, cauliflower flan, grapefruit gel
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Artichoke, parsley sauce, mushrooms, garlic mayonnaise, crumble
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Cover Charge
DESSERT
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Chocolate mousse, apricot, salted caramel
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Log with yogurt and savory mousse, strawberries, lime, pistachios
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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.