Discover
Il Cammino del Viandante ;)
Marinated trout, peach gazpacho and wasabi emulsion
Shrimps, apricot, almond and basil
Potato “gnocchi” and tasting of italian Caviar
Homemade “pappardella” pasta filled with rabbit, pine nuts and cocoa
Crunchy pork belly, bbq carrot, yogurt and orange gel
Veal flat iron, bone marrow sauce e “cardoncello” mushroom
Chocolate, apricot and tonka bean
The gelato trolley
Ortodossia
Grilled peach, pine nuts, marinated courgette and oregano
Bell pepper, yogurt, honey and mustard
Homemade “bottoni” pasta filled with nettle and dandelion, “beurre blanche”, chamomile and capers
Barley risotto with “pesto”, green bean, lemon, verbena and mint cream
Eggplant “Parmigiana”
Grilled salad, marinated egg and truffle
Dried apricot and peanut namelaka
Green
"Bisness Lunc"
A small 3-courses “Tasting menu”, including dessert, of absolute seasonality and lightness, for the lunch excluding Saturdays and holidays
Menu à la carte
The “ Salumi ”
The “Prosciutto di Parma” aged 72 months
The “Culatta” aged over 30 months
The smoked “Culatta”
The “Salame” aged 12 months e the “Salame Felino” style aged 6 months
Starters
The Piedmontese Fassona “Gran crudo”
Eggplant “Parmigiana”
Piedmontese Fassona bone marrow, tuna sauce and beef tartare with italian Caviar
Terrine of ethical Foie Gras served with cocoa, apricot and celery
I Primi
The cheese trolley
(A careful selection of our favorite cheeses from Italy, France, Belgium, Spain and England)
Middle courses
The Cantarelli’s “Savarin di riso”
Homemade “pappardella” pasta filled with rabbit, pine nuts and cocoa
Homemade “pacchero” pasta with butter, anchovies, oregano, clams, sea truffles and urchins
I Secondi e la Brace
Homemade “cappelletti” pasta of the Fort of Maria Pia with cream and truffle
Main courses and Grilled Meat
Grilled tuna and watermelon, dashi, almond and caviar
Veal flat iron, bone marrow sauce e “cardoncello” mushroom
Pigeon breast with herbs, grilled onion, loquat and mustard
Pigeon breast with herbs, grilled onion, plums and mustard
Filetto di anteriore
The steak of “Bue grass-fed”
I contorni
The steak of “Frisona extra” Viandante Selection”
Il Tartufo
Shoulder petite tender beef
The veal fillet
Side Dishes
The Truffle
The Black “Scorzone”
Cover charge
From the Pastry
Ancient recipe with vanilla beans, Apennine free range egg and mountain milk served with our topping
Classic version, with a high alcohol content, with natural Alchermes of “Livebarrels”
Creamy chocolate, apricot gel, Dark brownie and tonka bean cream
Herbs and Chartreuse parfait, pistachio namelaka, tarragon crumble and wasabi meringues
Coffee
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)
