Marinated trout, kiwi, celery, pistachio and avocado

Char-grilled cuttlefish, Prosciutto di Parma 72 months, squid ink and chili oil

Potato “gnocchi” and tasting of italian Caviar

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

Smoked pork pluma, field herbs, apple, tarragon and hazelnuts

Piedmontese veal cheek with black truffle and french purée

“Il Maurizio, lievitato bizzarro”

The gelato trolley

Chard, apple, hazelnut and chili pepper

Onion and chestnut foam, cabbages, cheese fondue and black truffle

Barley seasoned like a “risotto”, radicchio, stracchino and lovage

Homemade “plin” pasta filled with porcini and smoked ricotta, brewer’s yeast, dill and walnuts

BBQ cauliflower, yolk, almond, black truffle and puffed amaranth

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

The cheese trolley

Pistachio sorbet, citrus soup and tarragon

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 Felino” style aged 6 months

A careful selection of our favorite cheeses from Italy, France, Belgium, Spain and England

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

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

Marinated trout, kiwi, celery, pistachio and avocado

The Cantarelli’s “Savarin di riso”

Homemade “cappelletti” pasta in broth

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

Pigeon breast with herbs, honey, mustard, horseradish cardoncello mushroom and pomegranate

Piedmontese veal cheek with black truffle and french purée

Grilled lobster, wasabi, almonds, vanilla and amaranth

The steak of italian Wagyu

The steak of “Frisona” extra “Viandante Selection”

Shoulder petite tender beef / Flat iron steak

The veal fillet

Side Dishes

The “Scorzone” black truffle

Leavened sweet bread with caramelized pineapple, habanero, caramel chocolate served with Zabaione

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

Classic version, with a high alcohol content, with our natural Alchermes

Citrus soup and tarragon

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

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