Roast scallop, green apple sauce,
with “Lonzino” Salume “Viandante Selection”

Smoked eel, served with Bruxelles sprout salad “in carpione”
and burnt black onion crumble

Potato Gnocchi, beurre blanc and tasting of italian Caviar, “Riviera”, “Oscietra” and “Black” from Adamas

Homemade “Agnolotti” pasta, stuffed with roasted duck leg, extra-aged Parmigiano Reggiano cream and Aceto Balsamico Tradizionale 25 years aged

Piedmontese veal cheek cooked in a cast iron pot for ten hours, Barbera sauce with lightly smoked purée and Black Truffle

The traditional Reggio Emilia version in beef and capon broth

The cheese trolley

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

French onion soup foam, chestnuts, mushrooms, hazelnuts and Black Truffle

Caramelized pumpkin, pumpkin and peat cream, beurre blanc,
coffee and bitter almonds powder

Barley creamed with olive oil, slightly spicy and wild herbs

Poached egg, extra-aged Parmigiano Reggiano cream,
burnt black onion crumble, wild broccoli and Black Truffle

Cauliflower and white chocolate mousse, raspberry sauce and pepper biscuit

Herbals and Chartreuse parfait, pistachio namelaka,
tarragon crumble and wasabi meringue

From Monday to Friday, excluding holidays ,
we propose a small three course tasting menu, including dessert, absolutely seasonal and light, but with a strong gustatory impact

The “Prosciutto di Parma” aged 72 months
from the “Salumificio Sant’Ilario” in Mulazzano Ponte (PR)

From our selection of heavy pigs, aged for 26 months

With pistachios, unpasteurized and without additives (Viandante Selection)

Grilled Piedmontese Fassona bone marrow, beef tartare, tuna sauce and “Black” siberian caviar from Adamas

Snails bourghignonne style, with sweet garlic and parsley cream, slightly spicy, herbs and bread crumble, Black Truffle

The Piedmontese Fassona: skirt steak tartare, shoulder petite tender, bottom round carpaccio and knife chopped

Caramelized pumpkin, pumpkin and peat cream, beurre blanc, coffee and bitter almonds powder

Terrine of Foie Gras flavored with grappa,
served with our wholemeal bread with seeds and our fig mustard

The classic “Cantarelli” version with beef tongue:
Parmigiano Reggiano risotto and porcini mushroom ragout with baby meatballs

Homemade “Agnolotti” pasta, stuffed with roasted duck leg, extra-aged Parmigiano Reggiano cream
and Aceto Balsamico Tradizionale 25 years aged

Homemade “Tagliolini” pasta, dried tomato sauce rehydrated in bisque, coconut milk infusion with ginger, cardamom and lobster tartare

Tuna belly from the Mediterranean Sea, clementine reduction and seared wild broccoli

Grilled Iberian pork, “Campanine” apple reduction and slightly spicy baby spinach

Piedmontese veal cheek cooked in a cast iron pot for ten hours, Barbera sauce with lightly smoked purée and Black Truffle

born and raised in South Tyrolean alpine pastures

by the intense marbling and long maturation

Herb and Chartreuse parfait, pistachio namelaka, terragon crumble and wasabi meringue

Classic version, with a high alcohol content
with natural alkermes of “Opificio Roteglia 1848” in Sassuolo

Ricotta whipped with vanilla, caramelized pineapple with habanero, almonds crumble and dark chocolate Manjari 64%

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