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
Oriental Tuna tartare
Maritozzo with Casentino’s pork cheek, Fennel, Basil chlorophyll
Verrigni golden fusillo Pasta
San Miniato’s artichoke creram , Cuttlefish fumé, Parsley extract
Sauté Turbot
Red peppers , Jerusalem artichoke, Sorrel
Tarte au citron
Italian meringue, Lemon from Sorrento
75 euros
Marine Wine Tasting
The whole table is asked to participate
Movimento
4 wines by the glass for tasting
Inganno 572 – Calatroni
Verdeca “Sette Lune” 2020 – Archetipo
Avermasia 2019 – G. Bovio
Kohl Sambuco
25 euros
Incontro
4 wines by the glass for tasting
Bourgogne Aligotè 2020 – Pierre Morey
Pulcinculo 2018 – DHD
SRC 2019 – Crasà
Moscatello Selvatico 2019 – Archetipo
40 euros
Architectures of the Lands
For this menu, the whole table is asked to participate
Veal sweetbreads on the barbecue
Raw Scampo, Borlotto beans cream, Bisque, Beef jus
Black truffle Cappellacci
Mortadella di Prato, Porcini mushroom, Demagi fondue
Guinea fowl Cacciatora style
Celeriac purée, Purple carrot, Taggiasca olive
Arabic
Coffee tart, Coffee Mousse, Dark chocolate bean
75 euros
Marine Wine Tasting
The whole table is asked to participate
Movimento
4 wines by the glass for tasting
Malvasia “Donna Luigia” 2007 – Torre Fornello
Tramari 2021 – Cantine San Marzano
Nuovo Paradisetto 2021 – Avanguardia
Old Fashioned 48 h
25 euros
Incontro
4 wines by the glass for tasting
Expertise 7 – Bouchè
Ambra 2021 – Movia
Pietrisco 2020 – Boffalora
Sagrantino di Montefalco 2014 – Le Cimate
40 euros
Menu à la Carte
For those who want to choose their own path.
Oriental Red tuna tartare / 22 euro
Maritozzo with pork cheek, Fennel, Basil chlorophyll
Veal sweetbreads on the barbecue / 21 euro
Raw Scampo, Borlotto bean, Bisque, Beef jus
Farmer biological egg / 19 euro
Demagi cheese’s Gran Cacione fondue, Seasonal mushrooms
Octopus on the Pan / 22 euro
Mantovana’s pumpkin, Josélito gran riserva, Pachino, Coffee
Black truffle Cappellacci / 24 euro
Mortadella di Prato, Porcini mushrooms, Demagi cheese fondue
Acquerello Rondolino Rice / 25 euro
Beetroot, Luxuria blue cheese, Lemon from Sorrento, Raspberry
Fusillo Oro Verrigni Pasta / 22 euro
Artichoke, Cuttlefish, Liquorice, Parsley
Chestnuts gnocchi / 24 euro
Belgian endive, Roe deer, Piedmont hazelnuts, Laurel
Guinea fowl cacciatora / 28 euro
Celeriac purée, Purple carrot, Taggiasca olive
Crispy Turbot / 27 euro
Roasted and smoked red pepper, Jerusalem artichoke, Sorrel
Pigeon Breast and Leg / 28 euro
White Barbados rum gel, Belgian endive, pigeon reduced juice
Montoro onions cooked under ashes / 25 euro
White potato mousse, Certaldo’s onion burnt stock, Onion paper
Hunted Pigeon (must be reserved) / 38 euro
Roast pigeon stuffed with guinea fowl paté with pears
*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

