Chicken liver paté with sesame and sunflower seeds, crunchy vegetables and black cherries
PARMIGIANA “NELLA” MELANZANA
Eggplant parmigiana with fresh burrata cheese and Parmigiano Reggiano 24 months
FIORI DI ZUCCA
Zucchini blossoms stuffed with fresh ricotta cheese flavored with herbs, fresh tomatoes and basil
LA TEMPURA DEL PESCATORE
Seafood tempura with white prawns, calamari and summer vegetables
TOTANI NELLO SPIEDO
Grilled squid skewer with red peppers purè and capers
Spaghetti with Italian bacon and egg yolk cooked low temperature
Homemade beetroot gnocchi served with summer vegetables ratatouille and confit tomatoes
L’ORTO… NEL RAVIOLO
Homemade ravioli stuffed with eggplant, buffalo cream and fresh basil pesto
SAPORE DI MARE
Homemade fettuccine “alla chitarra” with cuttlefish, sage and lemon
RISOTTO DEL PESCATORE
Risotto with red and white prawns, Florentine zucchini and fresh lime zest
Grilled calamari with potatoes purée flavoured with lemon zest, sautéed baby spinach
TAGLIATA… DI TONNO
Pan-fried tuna, with Sicilian pistachios, marinated with soy sauce and ginger
COME UN FILETTO
Sliced Italian beef “tagliata” with seasonal salad
Grilled free-range chicken flavored with aromatic rock-salt
TARTARE DI MANZO, ESTATE 2018
Beef tartare with fresh buffalo mozzarella cream, guacamole made with avocado and lime
CONTORNI DEL GIORNO
Choosing between: Roasted potatoes; Sautéed zucchini; Heirloom tomato and basil
Always in the menu.
Our most popular dishes that more represent our style of cuisine:
…that means “memory of the childhood”: the Chef remembered having gelato as a little boy. It had vanilla flavour, cherries filling and hazelnat and amaretto grains on the outside. Instead of gelato, we use chicken liver paté. The result is a chicken liver paté with sesame seeds and cherries on top.
The peculiarity of this dish lies in the preparation of the egg, which is not mixed with pasta but is first poached for just 30 seconds and than laid on top of the spaghetti. All that remains is to mix it by yourself (selfie) with spaghetti flavored with crispy bacon to get a creamy consistency without using cream!
“Panna” means cream, “Cotta” means cooked and “Vera” means authentic/traditional: slowly cooked bain-marie in the oven, without the jelly, as was done in our countryside: the memory of the saucepan with the cream resting inside the wood-oven just turned-off right before going to sleep, so that it cooked slowly at night.