Tasting menu

Excellent products, passionate producers, biodiversity, ecosystems, history of Italian gastronomy, tangible and intangible cultural heritage.

These are the ingredients of the TERRITORIES MENU, that tell about our producers, the ingredients that come to us – sometimes in a very little amount – and our cooks that daily create and shape this extraordinary and great variety.

Anchovy from Camogli sweet and sour with vinegar
(Acetaia San Giacomo producer)

Crispy chickpeas from Murge waffle, lard from Colonnata (Fausto Guadagni)
and smoked trout from San Giuseppe

Cardoon from Nizza Monferrato with Bleggio nuts pesto
and Salvaderi milk cream flavoured with garlic

Lentils from Vulture cooked in lavec
with Tirrenian Sea catch of the day

‘Wood’ egg with Ligurian Sea ‘purple’ shrimps,
saffron from San Gavino and mixed salad from Monte Barro

Red mullet in crust of cicerchie with Jerusalem artichoke
and smoked scamorza cheese

Fusilloni from Matera with arugula and mint pesto,
‘rosa marina’ by Franco Saliceti and soft potatoes from Sila

Ravioli with stewed donkey and its reduction
flavored with camomile

Royale style hare with Barolo Chinato
and ‘mortar’ pesto of species

Rhubarb raviolo grilled with yogurt and ginger
in pomegranate and litchi juice

Dedicate to Torino
Sandwich with Piemontese Tonda Gentile hazelnut and marron glacé

€ 280,00
The Menu is for the whole table

Mussel filled with buffalo ricotta cheese,
lemon from Amalfi Coast and flour of toasted chickpeas from Murge

Jerusalem artichoke and chestnut

Dentex from Ligurian Sea with crispy chickpeas waffle
and leek from Cervere

Apulian ‘allievi’ cuttlefish salad with turnip tops, stockfish
and wild leaves from Monte Barro

Chicken liver pâté flavoured with aged marsala,
and dark chocolate

Risotto (Gran Riserva Carnaroli) with Tonda Gentile hazelnut, cardoon
and Riserva Bonat parmigiano

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

Young beef (Fassona breed) and its offals
tenderloin in a soft panure of camomile
and red onions from Tropea

Chocolate and vermouth

Navel Sicilian orange soufflé with licorice ice-cream

€ 240,00
The Menu is for the whole table

Pumpkin cream with honey, amaretto and balsamic vinegar

Chickpea ravioli with turnip tops and Salva Cremasco

Tuscan artichoke with ‘wood’ egg, pecorino sauce and radish

Roasted crusco sweet pepper from Senise
with seasonal vegetables

Barley soup, early vegetables of the season
and legums flavored with wild fennel flowers

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

Potato pizza with porcini mushrooms from Appennino
and buffalo mozzarella cheese from Campania

Caramelized brioche bread and ‘fior di latte’ mozzarella

Apple from Valtellina with San Rossore pine nut, salted caramel
and cinnamon ice-cream

€ 220,00
The Menu is for the whole table

Cardoon from Nizza Monferrato with Bleggio nuts pesto
and Salvaderi milk cream flavoured with garlic

Wood egg with Ligurian Sea ‘purple’ shrimps,
saffron from San Gavino and mixed salad from Monte Barro

Risotto (Gran Riserva Carnaroli) with Tonda Gentile hazelnut, cardoon
and Riserva Bonat parmigiano

Home-made tagliolini pasta with cream of Grazioli withe truffle from Alba
and butter from Alpes

Carrù oxtail cooked in Barolo Chinato wine with potatoes from Sila puree

Predessert

Tirami-sud: cream of yogurt and mascarpone, coffè biscuits,
ricotta with bergamot and cappers from Pantelleria candied in honey

€ 240,00
The Menu is for the whole table + fresh white truffle from Alba € 12,00 per grams

EXPERIENCING EUROPE

Santorini Assyrtiko 2020 Artemis Karamolegos
Grecia

Bukovica Rebula 2008 Mlecnik
Slovenia

Riesling Spatlese Niedermenninger Herrenberg 2003 Markus Molitor
Germania

Sherry Finest Old Harvest n.v. Ximenez Spinola
Spagna

Chambolle Musigny 2020 Hervè Roumier
Francia

Barolo 2017 Bartolo Mascarello
Italia

Trockenbeerenauslese Nouvelle Vague Nummer 6 2001 Kracher
Austria

€ 180,00
The Menu is for the whole table

A la carte

‘Garusoli’ in earthenware with beans from Trasimeno, white turnip in rosemary honey, ‘bagnetto verde’ sauce and crispy pepper from Senise •  € 40,00

Not meat nor fish: Sicilian red tuna with Mothia salt, Piedmontese young beef with béarnaise sauce and almonds from Toritto   •  € 48,00

Lightly smoked duck with cane sugar, citrus fruits from Sicily, pâté with white truffle flavor and sweet and sour chanterelle mushrooms  •  € 45,00

‘Purple’ shrimps from Sanremo, soft farm egg, mixed salad and herbs from meadows and Mediterranean flavors  •  € 65,00

Vermicelloni pasta with lobster from the Ligurian Sea, seasoned bread (Eugenio Pol producer) and lemons from the Amalfi Coast  •   € 65,00

Ravioli stuffed with robiola cheese from Roccaverano and rosemary, ragout of cockscombs and porcini mushrooms from Valtellina •   € 45,00

Tribute to Giovanni Assante: mezzi rigatoni pasta (Gerardo di Nola producer) with fish soup and Carmagnola peppers •   € 42,00

Risotto (Carnaroli variety) with potatoes from Polignano, mussels from the Adriatic Sea, Sarawak black pepper, tomatoes and oregano from Pollino – serving for two  •  € 98,00

Tagliolini made of fresh eggs and wheat flour (Carosella del Pollino) with Piedmontese white truffle cream and butter  •  € 40,00 + truffle € 10,00 per gram

Turbot from the Tyrrhenian Sea, braised endive salad with marjoram and roasted artichokes sauce  •   € 62,00

Crispy red mullets with sesame, turnip tops, burrata from Andria and ‘lampascioni’ with fig must  •   € 58,00

‘Pulcinella’ swordfish from the Ligurian Sea in spelt bread crumbs, chicory and Nubia garlic sauce •   € 58,00

Eel from the Po River slightly caramelized with lard from Colonnata, Sicilian oranges and fennel pollen  •   € 50,00

The Pigeon (Miroglio producer): breast with grain mustard and pralined hazelnuts ∼ leg confit filled with pigeon liver ∼ agnoli in pigeon reduction •   € 68,00

Veal sweetbreads with mustard sprouts balls and roasted chestnuts  •   € 50,00

Tenderloin of young beef (Fassone breed) in a soft panure of camomile and red onions from Tropea, with fresh rhubarb •   € 60,00

Suckling pig (Cinturello Orvietano breed) with quince and flavoured with sulla honey, served smooth and crunchy  •   € 58,00

Cicerchia from Murge with mustard sprouts, Nolca olives and ‘lampascione’ •   € 38,00

Spaghettoni of semolina durum wheat (Benedetto Cavalieri producer) with green onion and hot pepper sauce, olive oil and basil from Liguria  •   € 42,00

‘Etrurian’ soup with vegetables of the season, herbs, legumes, whole Tuscan farro wheat and dried wild fennel flowers •   € 38,00

The chocolate and the autumn: coffee, saffron from San Gavino, sorbs, Piedmontese hazelnuts, strawberry grapes and candied porcini mushrooms  •   € 30,00

Persimmon puree, cream of marrons glacés from Cuneo, reduction of gentian and pomegranate, cold marsala zabaione •   € 30,00

Amarelli licorice soufflé with Bourbon vanilla ice cream   •   € 30,00

Tirami-sud: yogurt and mascarpone cream, coffee biscuit, ricotta flavored with bergamot and Sicilian capers candied in honey   •   € 30,00