Lukewarm scallop salad with semidried tomatoes and Taggiasche olives
Rice timbale with pumpkin and pistachio cream on sablè crackers
Tagliatelle with Boletus and crisp ham
Salmon marinated in whisky with chestnuts in honey
TRUFFLE TORTELLONI WITH THREEE TOMATOES SAUCE
SPAGHETTI WITH ANCHOVIES FILLETS, LEMON AND MOZZARELLA
TAGLIATELLE WITH SALMON AND FRIGGITELLI PEPPERS
ARTICHOKES AND CHICKPEAS SOUP
SEABASS WITH CRUNCHY VEGETABLES
TROFIE PASTA WITH NETTLE SAUCE AND SHRIMPS
LAMB SHANK WITH ARTICHOKES AND OLIVES
DUCK LEG WITH PEAS AND CARAMELIZED ONIONS
CHILLI PEPPER FINGERS WITH SCAMPI MARINATED IN GRAPEFRUIT
SKEWERED ONIONS AND SWEET POTATOES WITH HERBS
PACCHERI AU GRATIN ON ASPARAGUS CREAM
RISOTTO WITH MUSSELS, ARTICHOKE SAUCE AND RED PRAWN TARTARE
CACIO & PEPE RISOTTO WITH PISTACCHIO SAUCE
RABBIT LEGS FLAVOURED WITH HERBS
BASMATI RICE WAFERS WITH FASSONA BEEF TARTARE
Scampi tartare with the flavours of the land
Salmon fillet in crunchy wild fennel crust
Cuttlefish ink tagliatelle with yellow tomatoes and red prawns
Marinated swordfish carpaccio
Tortelli in yellow gazpacho
sea bream fillets au gratin
Amberjack fillet on broccoli cream
Lamb chops on toasted panettone
Calamarata pasta with bottarga, lime and puntarelle
Spaghettone, ricotta, friarielli & ‘nduja
Sardinian gnocchetti with “Pecorino Romano” D.O.P. cheese sauce, black truffle carpaccio and raw artichoke julienne
Seared bluefin tuna cube in sesame crust
Roll on pecorino romano sauce and smoked pepper sauce
Risotto with cuttlefish ink, sun-dried tomatoes and salted ricotta
Paccheri pasta with broccoli cream, raisins, pine nuts, saffron sauce and tarallo crumble
Carnaroli rice creamed with goat taleggio cheese, white truffle buttons and toasted pine nuts
Tagliata of seared tuna on pesto genovese dop and citrus sauce
Swordfish tartare with basil and Taggiasca olives
Gragnano spaghetti in anchovy oil, peeled red datterino tomatoes, Taggiasca olives, pecorino romano cheese and toasted breadcrumb powder.
