Estate 2022
Discover
- Menu a la carte
- Tradition
- Garden and Fantasy
- From the Pastry
- Sweet wines and distillates
- Our suppliers
Menu a la carte ;)
Cold Cuts
The Fifth Quarter
From Piedmontese Fassona meat: skirt steak battuta, filetto di anteriore in purity, tri-tip knife-cut carpaccio
Starters
From the Apennine hills, lightly marinated and served with smoked borettane onions, pineapple gel and coconut milk
Midle Course
In the classic Cantarelli-style version with corned tongue, risotto with Parmigiano Reggiano and porcini mushroom ragout with baby meatballs
Terrine of ethical Foie Gras flavored with grappa, brioche sfogliata and salad of baby figs, cardoncelli and hazelnut emulsion
Main Course
Ear-of-corn shaped and seasoned with sage butter emulsion
The Viandante's veal
Roast Beef
The Cheeses
Tradition
Garden and Fantasy
From the Pastry
Homemade puff pastry, mascarpone cream with raspberries and hazelnuts
Zuppa Inglese
High alcohol content with natural Alkermes from the Opificio Roteglia 1848 in Sassuolo
Whipped ricotta with vanilla, candied pineapple in Habanero, almond crumble and chocolate chips Manjari 64%
In collaboration with Simone de Feo of the “Cremeria Capolinea”
Ancient recipe with vanilla beans, Apennine eggs and mountain milk, toppings of your choice
Bread and gianduia cream, basil figs and vanilla sauce
