Shrimps, kiwi, celery and pistachio

Lightly smoked trout, pickled chestnuts, porcini mushroom gel and ponzu sauce

Potato “gnocchi” and tasting of italian Caviar

Homemade “plin” pasta filled with duck, Parmigiano Reggiano and Aceto Balsamico Tradizionale

Cardoncello mushroom, spinach, bone marrow sauce and saffron

Piedmontese veal cheek with black truffle and french purée

Autumn in “Monchio delle Corti”

The gelato trolley

Grilled fennel, orange sauce and liquorice

Onion and chestnut foam, cabbage, goat’s cheese fondue and black truffle

Barley seasoned like a risotto, porcini mushrooms, yeast Bernese sauce and tarragon

Homemade bread “gnocchetti” pasta with beetroot, chili pepper, gorgonzola and hazelnuts

Grilled salad, marinated egg yolk and truffle

Caramelized pumpkin, bitter almond, peat cream, coffee and “beurre blanche”

Carrot and orange sorbet, bbq crumble and dill yogurt

Smoked mascarpone, coffee and raspberries

A small 3-courses “Tasting menu”, including dessert, of absolute seasonality and lightness, for the lunch excluding Saturdays and holidays

The “Prosciutto di Parma” aged 72 months

The “Culatta” aged over 30 months

The “Salame” aged 12 months and the “Salame Felino” style aged 6 months

Caramelized pumpkin, bitter almond, peat cream, coffee and “beurre blanche”

Piedmontese Fassona bone marrow, tuna sauce and beef tartare with italian Caviar

Shrimps, kiwi, celery and pistachio

The Cantarelli’s “Savarin di riso”

Homemade “paccheri” pasta with butter, anchovies, oregano, clams, sea truffles and urchins

Homemade “cappelletti” pasta in broth

Grilled grouper, cauliflower and citrus emulsion, cacciucco sauce and spicy spinach

Piedmontese veal cheek with black truffle and french purée

Pigeon breast with herbs, cardoncello mushroom, pomegranate and mustard

The steak of italian Wagyu

The steak of “Frisona” extra “Viandante Selection”

Shoulder petite tender beef

The veal fillet

The “Uncinato” black truffle

Ancient recipe with vanilla beans, Apennine free range egg and mountain milk served with our topping

Almond parfait, hazelnut namelaka, dried fruit, honey and Vin brulé gel

Cloud of slightly smoked Mascarpone cheese, Bavarian coffee chocolate, chocolate and raspberries

Toasted over a direct flame, 100% Arabica from the “Laboratorio di Torrefazione Giamaica Caffè” in Verona

Classic or star anise, of Giacomo Santoleri “Casino di Caprafico” in Guardiagrele (CH)