[vc_row content_placement="middle" row_content_width="grid" content_text_aligment="center" css=".vc_custom_1529680600885{padding-top: 132px !important;padding-bottom: 44px !important;}"][vc_column offset="vc_col-lg-offset-4 vc_col-lg-4"][vc_empty_space height="70px"]
FOLLOWING THE CHANGING SEASONS

CREATIONS

[/vc_column][/vc_row][vc_row row_content_width="grid" css=".vc_custom_1602076218169{padding-bottom: 134px !important;}" el_class="wrap-creazioni"][vc_column][vc_row_inner el_class="wrap-creazioni"][vc_column_inner width="1/3"][vc_single_image image="5691" img_size="large" alignment="center"]

POACHED EGG

[vc_column_text]Poached egg, pecorino, truffle, spinach. A dish created in 2014 which has accompanied the chef throughout his entire career, ensuring strong feelings.[/vc_column_text][/vc_column_inner][vc_column_inner width="1/3" el_id="creazioni-spaghetti"][vc_single_image image="7337" img_size="large" alignment="center"]

SPAGHETTO MANCINI

[vc_column_text]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.[/vc_column_text][/vc_column_inner][vc_column_inner width="1/3"][vc_single_image image="5668" img_size="large" alignment="center"]

GUINEA FOWL

[vc_column_text]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.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]{"id":5738,"date":"2018-06-18T08:04:01","date_gmt":"2018-06-18T08:04:01","guid":{"rendered":"https:\/\/passodopopassoosteria.com\/menu\/"},"modified":"2026-04-17T17:40:03","modified_gmt":"2026-04-17T15:40:03","slug":"menu","status":"publish","type":"page","link":"https:\/\/passodopopassoosteria.com\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"

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\n Tasting Men\u00f9 <\/h4>\n
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\n \n 65<\/span>\n <\/span>\n <\/div>\n <\/div>\n
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Drinks not included<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Poached egg, pecorino cheese, spinach, truffle<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Agnolotti stuffed with stew, red wine, chocolate, potato cream<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Pappardelle with wild boar and mushrooms<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Guinea fowl leg, cauliflower flan, grapefruit gel<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Mascarpone semifreddo, cocoa crumble, coffee cream, Grand Marnier<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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\n \n 30<\/span>\n <\/span>\n <\/div>\n <\/div>\n
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Wine pairing<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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\n Easter Menu <\/h4>\n
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\n \n 65<\/span>\n <\/span>\n <\/div>\n <\/div>\n
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Drinks not included<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Artichoke, Jerusalem artichoke, white chocolate, herring caviar<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Duck, vermouth, asparagus, beurre blanc<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Reginetta stuffed with ossobuco, saffron, green sauce, spring pepper onion<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Lamb, pumpkin, licorice, mustard<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Ricotta, strawberry, almond<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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\u00c0 La Carte Menu<\/h2>\n <\/div>\n
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\n STARTERS <\/h4>\n
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\n \n 18<\/span>\n <\/span>\n <\/div>\n <\/div>\n
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Poached egg, pecorino cheese, spinach, truffle<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Scallops, peas, broad beans, tartar sauce<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Chianti tuna, beans, green sauce, sweet and sour vegetables<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Selection of cured meats and cheeses<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\t<\/div>\n<\/div><\/div><\/div>\t\t<\/div>\n\t<\/div>\n<\/div>

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\n FIRST COURSES <\/h4>\n
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Agnolotti stuffed with stew, red wine, chocolate, potato cream<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Tagliolini with cheese and pepper, celeriac, truffle<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Pappardelle with wild boar and mushrooms<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Spaghetti Mancini with cuttlefish rag\u00f9, fennel, lime<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\t<\/div>\n<\/div><\/div><\/div>\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

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Beef fillet, yerba mate, asparagus<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Pork ribs, honey, mustard, green apple, potatoes<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Guinea fowl leg, cauliflower flan, grapefruit gel<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Artichoke, parsley sauce, mushrooms, garlic mayonnaise, crumble<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Cover Charge<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\t<\/div>\n<\/div><\/div><\/div>\t\t<\/div>\n\t<\/div>\n<\/div>

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\n DESSERT <\/h4>\n
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\n \n 11<\/span>\n <\/span>\n <\/div>\n <\/div>\n
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Chocolate mousse, apricot, salted caramel<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Log with yogurt and savory mousse, strawberries, lime, pistachios<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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\n \n 10<\/span>\n <\/span>\n <\/div>\n <\/div>\n
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Mascarpone semifreddo, cocoa crumble, coffee cream, Grand Marnier<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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\n \n 8<\/span>\n <\/span>\n <\/div>\n <\/div>\n
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Ice cream cup<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\t<\/div>\n<\/div><\/div><\/div>\n Wine List<\/span>\n <\/a>\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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