Menu a la carte

lake sardines in oil, citron peel, and ancient Timillia grain bread

with puff pastry dome and porcini mushrooms

Stuffed with stracciatella, raw red shrimp and shellfish cocktail drops

tuorlo spalmabile e salsa verde alle foglie di sedano

Genoese octopus, ricotta cheese fondue and yellow cherry tomato sauce

with gricia and black truffle

filled with wild boar salmi, porcini mushrooms and blueberry cream

sea ​​urchin butter and raw purple prawn with coriander seed oil and lemon

polenta uncia, mushroom sauce and sciatt

crema di castagne, gunaciale croccante, fiocchi di polpo e rosmarino

Savoy cabbage bombettes filled with cassoeula, sweet and sour pumpkin puree and puffed rind

traditional pearà and celeriac

Arabica namelaka, salted caramel sauce and pistachio cream

white chocolate and pine nuts

Chantilly and strawberries

filled with zabaglione, fried cream and rosehip gratecu

with maraschino cherry