NATURE, TERRESTRIAL ARCHITECTURE

Life’s theatre under linden and holm’s foliage

Foie-gras Saint Sever terrine (France)
Porto’s red wine / Apricot / Ancient race pork lard /
Hot brioche bread
15

Buffalo mozzarella DOC from Paestum smoked with almond wood
Red Beet sponge / Pantelleria’s caper powder
Cantabrico’s sea Enchovy / Crunchy with black sesame seeds
11

Farmer’s Bio poché egg 65°C
Gran cacione 36 M. cheese fondue / San Gimignano saffron
Black fresh Truffle from Norcia
12

Carbonara style risotto “Acquerello Rondolino”
Marined red egg yolk / Gray pork cheeks from Vallolmo /
Pecorino Piparello cheese / Black pepper
14

Maccheroncini fresh egg pasta “La pasta di Aldo”
Spinach extract / Egg plant / Wild fennel / Red hot chilli pepper
12

Stone ground tratturo pasta by “Senatore Cappelli”
Gray pork ragout / Green Asparagus
Flambè bread chips in an ancient lard with herbs
15

Baioli’s Tuscan bio Chicken
Parma’s Ham / Black fresh truffle from Norcia
Green beans purea / Celery extract / Apple vinegar shallot
16

Sous Vide beef rosetta in a Cabernet Sauvignon jus
Baked rutabaga / Purgatorio’s bean / Sage salad
18

Vegetable Tartare / Black rice cracker
Quinoa / Humus / Rocket / Quail egg
15

TERRITORY’S ARCHITECTURE

Mediterraneo in the air

SEA BREEZE TASTING

Tasting
45

Tasting & wine pairing
60

Scallops in Norcia black truffle crust / Jerusalem artichoke cream
Purple Potato Chips / Pea Sprouts / Sakura Mix
SOAVE CLASSICO PIEROPAN
16

Cuttlefish mice dirty with ink
Clams / Tuna Bottarga / Grated green Giants olives
At the edge of the forest / Bolgheri Rosato / Harvest 2017 Mills of Segalari
SAUVIGNON FESTIVAL MERANO BURGGRÄFLER
15

Octopus cooked at 51 ° and blanched in the Evo Pruneti Oil
Smoked white potato mousse / Pork cheek crumble
Anchovy Linda Playa / Wild herbs
NERO D’AVOLA ANTONINO BARRACO
18

COUNTRY TASTING

Tasting
40

Tasting & wine pairing
55

Soft with wild herbs and nettle with seasoned Lonzino /
Rosted pepper salad
PROSECCO SUPERDRY BORGOLUCE
12

Eliche, Fresh egg raviolo
Baioli’s chicken / Morellino artichoke /
Blu di monte De Magi cheese / Tosted almonds sea salt surface /
Nastruzio’s flower
MALVASIA BORGO SAN DANIELE
15

White pork bone steak / W. 500 gr
Potatoes Chips / Cardamom Mayo
SENZANIENTE MONTEPULCIANO D’ABRUZZO MARINA PALUSCI
16

Dessert

Coffee & Almond wafer /
Mascherpa fresh cheese De magi mousse / Wild strawberries / White chocolate
5

Noir Chocolate Sinfony
Soft heart chocolate cake / Extra noir ‘n rhum icecream / Dark soil /
White egg French meringa
5

Sugar variation
Caramel choux filled with his mousse / Smoked Maldon salt /
Nuts / Viole fresche
5

Tarte au citrôn
Lemon base / Fresh egg lemon cream / Orange peel
Italian meringa
5

Fruits carpaccio
5

Tavolozza De magi cheese selection / Home made mustards
10

The choise of raw materials takes in account, as well as quality, the productive philosophy of our suppliers and their daily efforts to generate products from their territory respecting as much as possible the environment and farmed animals. Our aim is to trasmit this values with our cooking.