Our Menus
The life’s theater under the foliage of lime tree and holm oak
Tasting Menus
Tasting menus are joy and nourishment for the stomach and the mind.
They must be thought of as a whole in order to be expressed and become an experience.
Freehand
Marine Architectures
Architectures of the Lands
Freehand
Paths that over time have become a symbol of my cuisine.
A seven course experience where the participation of the entire table is required
95 euros
Freehand Wines
7 wines by the glass for tasting
The wines will be told during the tasting
50 euros
Marine Architectures
For this menu, the whole table is asked to participate
Memories of Calabria
Sourdough home made bread, Red tuna, Species, Lemon, Sweet pepper
Senatore Cappelli’s durum wheat fresh Guitar spaghetti
Redfish soup, Saffron, Glasswort cream, Truffle flakes*
Fish of the day cooked by age-old style
Potatoes, Celery, Fresh onion from Certaldo, Basil Chlorophyl
Pour Paul !
75 euros
Wine Tasting
Wines by the glass for tasting
The wines will be told during the tasting
35 euros
Architectures of the Lands
For this menu, the whole table is asked to participate
Veal from Garfagnana
Red tuna fish, Capers from Sicily, Seasonal vegetables
Fresh egg Pinwheels
Lamb from Pomarancio, fresh mint, Ricotta cheese, Whey, Tomatoes
Baioli’s Duck
Port wine & Fermented Blueberries
Beetroot, Fois Grass, Noto’s Almonds
Into the wood
75 euros
Wine Tasting
Wines by the glass for tasting
The wines will be told during the tasting
35 euros
Menu à la Carte
For those who want to choose their own path.
Veal from Garfagnana Hills /Red tuna fish, Capers from Sicily, Seasonal vegetables 24 euro
My parmigiana / Egg plant, Tomatoes, Basil, Parmigiano from Zocca 23 euro
Memories from Calabria /Sourdogh handmade bread, Red tuna fish, Species, Lemon, Pepper 25 euro
Veal Sweedbreads barbecue/ Quail eggs, Veggies , Veal jus 24 euro
Fresh egg Pinwheels /Lamb, Mint, Ricotta cheese, Whey, Tomato cream 23 euro
Senatori Cappelli guitar Spaghetti / Redfish soup, Saffron, Glasswort cream, Truffle flakes* 25 euro
Acquerello Rondolino rice / Nettle cream, Smoked herring, Crême Fraiche 24 euro
Soqquadro Verrigni / Beef bus, Nebbiolo sauce, Parsley, Fermented back garlic, Tomato 25 euro
Fish of the day old-age style / Potato salad, Celery, fresh onion, Basil chlorophyl 29 euro
Baioli’s Duca /Port Wine, Fermented bluebarries, Beetroot, Foie grass, Almonds from Noto 27 euro
Pork belly with Chianti’s species / Carrot, Green pees, Onion From Certaldo. 28 euro
Onion & Potatoes / Filled onion cooked in olive ashes, potatoes foam 28 euro
Pigeau Hunter ( with reservation ) 38 euro
*In order to follow the most advanced processing techniques and guarantee better quality, our dishes may have undergone rapid blast chilling treatments at negative temperatures, while maintaining the organoleptic properties, nutritional characteristics and health and hygiene safety of the final product intact and unaltered. For any information on allergenic substances in our products, please refer to the appropriate documentation, which will be provided on request by our service staff.
Giuseppe Papallo Chef
L’Architettura del Cibo è uno spazio enogastronomico di ricerca del gusto. E’ un luogo dove si confeziona con la cura dei gesti l’Arte. E’ un mestiere antico, dove l’Arte si unisce alla tradizione del territorio e si consegna al presente come autentica emozione.
Giuseppe Papallo
