“Territori is a working method that enhances the ingredients with the concrete and sustainable intent to rediscover, recover and promote, Italian excellence such as crops, farms, products, history and techniques to create unique creations of dishes or experiences to taste exclusively at il Luogo”

Fabio Pisani and Alessandro Negrini

‘La paranza’ from Camogli in ‘carpione’ with white wine vinegar

Crunchy wafer of Bleggio buckwheat,
lard from Colonnata and smoked trout of San Giuseppe

Chickpeas from Murge, cardoncelli mushrooms,
‘purple’ shrimps from Polignano and tomato preserves foam

The harvest salad
mixed herbs from Monte Barro, quince, strawberry grapes from Oltrepò Pavese,
Tonda Gentile hazelnut, buffalo ricotta cheese, sauce of honey and juniper vinegar

Red mullet in very thin crust of legumes, with sweet
and sour sauce of Carmagnola peppers and celeriac

Eel of Po River with soft baked ‘tarallo’,
wild fennel from Val d’Orcia and olives

Fusilloni pasta of Saragolla durum wheat
from Matera ‘allo scoglio’

Fava bean ‘lasagnetta’ with stew ‘bruscitt’ of donkey from Gargano,
reduction of milk flavored with caraway

The quail of Miroglio
grilled on embers, filled with prunes, ‘pesteda of Grosio’

Chocolate and Vermouth

‘La cartellata’ with fig must, Toritto almond milk,
orange jam and cardamom ice cream

€ 280,00
The Menu is for the whole table
prices are per person, excluded beverages

Mussel filled with buffalo ricotta cheese,
lemon from Amalfi Coast and black pepper of Sarawak

Crispy ‘raviolo’ of Mantuan pumpkin
and taleggio cheese from Valsassina

Tartare of dentex from Ligurian Sea,
fried leek and orange marmalade

The celeriac

Livers pâté flavored with white truffle
and dark chocolate

Risotto with aged mascherpa cheese from the Bitto valley,
Jerusalem artichoke and Tonda Gentile hazelnut

Dedicated to Milan: tortelli filled with Piedmontese young beef ossobuco
and its marrow with a reduction of its stock, saffron and parmigiano

The wild game 2023

The ‘sugolo’

Black lemon
Soft cake with Calabrian licorice, namelaka of lemon from Amalfi Coast,
fresh mint and ‘loomi’ powder

€ 250,00
The Menu is for the whole table
prices are per person, excluded beverages

Cream of Mantuan pumpkin,
honey and Toritto almonds

Cicerchia from Murge cooked in earthenware
with ‘mostacciuolo’ and wild ‘marasciuolo’

Celeriac tagliatelle
with porcini mushrooms from Valmalenco and caraway

Barley soup with vegetables of the season, legumes
and wild fennel flowers

Spaghettoni of semolina durum wheat (Benedetto Cavalieri)
with sauce of green onion, hot pepper, olive oil and basil from Liguria

Chestnut flour tart, pine nuts,
Tuscan violet artichoke and soft quail egg

Caramelized brioche bread
and mozzarella cheese

‘Stiacciata’ of fennel, cream of milk,
and dark chocolate

€ 240,00
The Menu is for the whole table
prices are per person, excluded beverages

EXPERIENCING EUROPE

Santorini Assyrtiko 2020 Artemis Karamolegos
Grecia

Arinto dos Acores Ameixambar 2018 Secret Mountain
Portogallo

Riesling Spatlese Urziger Wurzgarten 1985, Loosen Erben
Germania

Sherry Finest Old Harvest n.v. Ximenez Spinola
Spagna

Bourgogne Pinot Noir 2016 Coche Dury
Francia

Barolo 2017 Bartolo Mascarello
Italia

Welschriesling Trockenbeerenauslese 2019, Kracher
Austria

€ 180,00
The Menu is for the whole table