Menu a la carte

Cantabrian anchovies and timillia wheat bread

Stuffed with stracciatella, raw red shrimp and shellfish cocktail drops

Of veined lard, roe, citrus reduction, yellow zucchini scapece and guacamole

cherry tomatoes, baked olive caviar

to the scents of vegetable garden

stabilized

caciucco, fava beans and cuttlefish concentrate

Garlic, oil, chili pepper, roe and purple shrimp batter

carrot rösti and creamed tubers

all'nduja, pappa al pomodoro and stracciatella

Soft and crispy, friar's beard and celery leaf salsa verde

Stuffed with bread, provolone and lemon with sacrau of sugar loaf

filled with limoncello cream, praline pine nuts and candied lemon peel

Arabica namelaka, salted caramel sauce and pistachio cream

white chocolate and pine nuts

with sour cherries and chantilly

of the martesana