Discover
Il Cammino del Viandante ;)
Marinated trout, almond and Thai broth
Shrimps, cream, ham and peas
Potato “gnocchi” and tasting of italian Caviar
Homemade “pappardella” pasta filled with rabbit, pine nuts and cocoa
Piedmontese veal cheek with truffle and french puréePiedmontese veal cheek with truffle and french purée
Homemade “cappelletti” pasta of the Fort of Maria Pia in broth
The cheese trolley
The gelato trolley
Ortodossia
Gazpacho of peas and watercress
Asparagus, Bernese sauce, truffle and almonds
Homemade “bottoni” pasta filled with nettle and dandelion, “beurre blanche”, chamomile and capers
Homemade “ravioli” pasta with porcini mushrooms, egg yolk, Parmigiano Reggiano and liquorice
Grilled cardoncello with herbs, spicy miso and tartar sauce
Carrot BBQ
Strawberry, Ricotta, almond and rhubarb
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”
Asparagus, Bernese sauce, truffle and almonds
Piedmontese Fassona bone marrow, tuna sauce and beef tartare with italian Caviar
Terrine of Foie Gras served with etico, cocoa, maraschino and rhubarb
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, truffles and sea urchins
Homemade “cappelletti” pasta of the Fort of Maria Pia in broth
Main courses and Grilled Meat
Grilled tuna, asparagus and wasabi emulsion
Piedmontese veal cheek with truffle and french purée
Pigeon breast with herbs, grilled onion, loquat and mustard
The steak of “Italian Wagyu”
The steak of “Bue grass-fed”
The steak of “Frisona extra” Viandante Selection
“Sottopaletta” of veal and shoulder petite tender
The veal fillet
Side Dishes
The Truffle
The Black “Scorzone” / the “Bianchetto”
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”
Almond-whipped Ricotta, confit strawberry, caramelized almonds, rhubarb extract and basil leaves
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)
