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

Crispy chickpeas from Murge waffle, lard from Colonnata
and smoked trout from San Giuseppe

Dentex from Ligurian Sea flavoured with fennel, with Bleggio walnuts,
wild apples and sauce of anchovies from Cetara (reserve 2017)

Zollino pea cooked in lavec with roasted eel from Po River Delta

Salad of Tuscan artichoke with ‘wood’ egg
and black truffle from Norcia

Red mullet in a crust of Ispica sesam seeds
with its reduction, turnip tops and smoked scamorza

Risotto ‘mari e monti’
rice (Carnaroli variety), scampi from Apulia,
sundried porcini mushrooms from the Appennines

Pacchero pasta (Gerardo di Nola producer), oxtail of beef
with Barolo and potatoes from Polignano

The Pigeon (producer Miroglio)
the consommé with fillet and sandwich of its liver
breast glazed with spices
filled leg with white truffle

The Storico Ribelle from Val Gerola with our fruit ‘mostarda’
and bread (producer Eugenio Pol)

Acqua bruciata

Soufflé flavoured with liquorice
with Piedmontese hazelnut ice cream

€ 280,00

Filled mussel with buffalo ricotta cheese, lemon from Amalfi Coast
and flour of toasted chickpeas from Murge

Celery and turnip with linden honey and extra virgin olive oil

Stockfish (Tagliapietra selection) with crispy chickpeas waffel
and turnip tops cream

‘Purple’ shrimp from Sanremo marinated with sea salt from Mothia,
with orange, pistachio and saffron reduction

Chicken liver pâté flavoured with white truffle
with cocoa and roots cake

Spaghettoni pasta (producer Gerardo di Nola) with 27/7/2021 tomato,
Nolca olive and Pollino oregano

Dedicated 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

Acqua bruciata

Ode al torrone

€ 240,00

Mantuan pumpkin puree
with extra virgin olive oil and ‘amaretti’

Crispy chestnut cake and turnip tops

Pureed ‘cicerchie’ from Puglia, with wild chicory,
Nolca olive and ‘lampascioni’ in raspberries vinegar

‘Puntarelle’ salad with ‘crusco’ sweet pepper and yogurt

Soup of barley, chestnuts, vegetables
and legumes flavoured with wild fennel flowers

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

‘Wood’ egg with red chocory,
smoked scamorza and black truffle from Norcia

Acqua bruciata

Soup of Sicilian oranges
with ‘open cannolo’

€ 220,00

EXPERIENCING ITALY

Timorasso Fausto 2017 Vigne Marina Coppi

Fiorduva 2019 Marisa Cuomo

Trebbiano d’Abruzzo 2017 Valentini

Collio Rosso Riserva 2013 Borgo del Tiglio

Barolo 2015 Bartolo Mascarello

La Poja 2015 Allegrini

Vino Santo 2005 Francesco Poli

Vino Santo 2004 Francesco Poli

€ 180,00

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