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

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

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 smoked “Culatta”

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

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

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

Homemade “cappelletti” pasta of the Fort of Maria Pia with cream and truffle

Grilled tuna and watermelon, dashi, almond and caviar

Veal flat iron, bone marrow sauce e “cardoncello” mushroom

Pigeon breast with herbs, grilled onion, plums and mustard

The steak of “Bue grass-fed”

The steak of “Frisona extra” Viandante Selection”

Shoulder petite tender beef

The veal fillet

The Black “Scorzone”

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

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)