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6 tastes of our cuisine
Served for a minimum of two people

Pea cream, 24-month Grana Padano fondue, crispy guanciale

Vegetable charcoal ciabatta, pecorino "Riserva del Fondatore" "Il Fiorino", lonzardo from Abruzzo black pig, cooked fig must, figs (2 pieces)

36-month-aged Parmigiano Reggiano "Vacche Rosse", honey, Dalsass balsamic vinegar aged 40 years (5 pieces)

Aubergine, peppers, onion, raisins, almonds, Leccino olives, capers, celery, apple vinegar

Onion tomato sauce, 24-month Grana Padano, oregano (6 pieces)

"Agriturismo Casina Spina" extra virgin olive oil, Maldon salt, pepper, hooked black truffle (3 gr)

Broad bean purée, friggitelli (4 pieces)

Peaches, tomatoes, grano arso bread crumble, basil oil, lemon-marinated onion, chilli

Mini breaded and fried bombette (10 pieces)

Selection of cold cuts and cheeses, Acquaviva onion compote

Stracciatella, Martina Franca capocollo, balsamic vinegar (3 pieces)

Podolica beef meatballs, cheddar, Cajun spices, smoked bacon, black garlic mayo, caramelised onion (5 pieces)

Acquaviva onion compote (2 pieces)

Grana Padano (24 months), black uncinato truffle (3 g)

(10 pieces)

(10 pieces)

24-month grana fondue (6 pieces)

Cherry tomatoes, stracciatella, basil (10 pieces)

Sweet and sour aubergine and pepper caponata (10 pieces)

Potato, bacon and rosemary fritters

Grana Padano 24-month fondue

Cicorielle, caciocavallo (2 pieces)

(10 pieces)

(10 pieces)

Oven-gratinated with mixed meat ragù

Crostoni of stale bread with Premium Gorgonzola, cardoncelli mushrooms, crispy capocollo / turnip tops in double texture, Cantabrian Sea anchovies, Caciocavallo Podolico shavings

Broad bean purée with wild cicorielle sautéed with garlic, extra virgin olive oil and chilli, or with fried friggitelli

Beef cheek cooked at low temperature, Robuchon-style purée, Negroamaro wine sauce, soy and toasted cashews

Mixed salad leaves, griddled free-range chicken supreme, yogurt sauce, Parmigiano, hard-boiled eggs from our hens, Worcestershire sauce, yogurt sauce, durum wheat bread croutons, lemon juice, extra virgin olive oil

Mixed salad leaves, cherry tomatoes, sun-dried tomatoes, corn, toasted mixed seeds, Taggiasca olives, crusty bread croutons, Greek feta, extra-aged balsamic vinegar, extra virgin olive oil

Mixed berries / Passion fruit / Salted caramel / Strawberry coulis

Egg white maccheroncini from "Pietro Massi" pasta factory with yellow datterino tomatoes, pezzente sausage from the Materana mountains, cardoncelli mushrooms, Caciocavallo Podolico fondue

Our orecchiette maritate with Senatore Cappelli durum wheat flour, turnip tops in double texture, Cantabrian Sea anchovies, stracciatella, fried breadcrumb crumble

Grana Padano 24-month fondue

Aubergine, peppers, courgette

72% dark chocolate, peanut butter, salted caramel, fiordilatte ice cream

Artisanal brioche toasted in butter, hazelnut ice cream, white chocolate, pure pistachio paste, Piedmont IGP hazelnut paste, crispy raspberries

Cereal crumble, cereal digestive biscuits, Madagascar Bourbon vanilla, "San Marzano" elixir

Mixed ricotta, 72% dark chocolate

Mascarpone cream, mixed berries, salted caramel

Handmade Sardinian ladyfingers "pistoccus", coffee, "San Marzano" elixir, mascarpone cream

Fried meatballs, tomato and mozzarella mini panzerotti, fried durum wheat semolina discs with tomato sauce and 24-month grana

(10 pieces)

(10 pieces)

Homemade fried potato chips

Handmade fried potato chips

Egg white pasta from "Pietro Massi" pasta factory, salt cod, yellow datterino tomatoes, Taggiasca olives, capers, hint of lemon

Smoked herring, courgette flowers, Normandy butter, sardines, lemon bread crumble

Egg white pasta from the "Pietro Massi" pasta factory, Medicina onion, beef chain cut, Normandy butter, brown stock

Filled with buffalo ricotta, confit tomatoes, fried aubergine and basil, served with warm tomato water, basil oil, yakiniku-style cooked tomato oil, and grano arso crumble

Buffalo caciotta cheese, crispy guanciale

Filled with basil pesto, almonds and mozzarella made with whey starter, dressed with a three roasted tomato sauce and cacioricotta

Artisanal maritati with grano arso flour, turnip tops in double consistency, anchovies, chilli, stracciatella, fried breadcrumbs

Yellow datterino tomato cream, basil and almond pesto, crispy capocollo di Martina Franca, stracciatella

Normandy butter, rabbit stock

Egg pasta with 40 egg yolks, Normandy butter, Uncinato black truffle (3 gr)

Carrots, orange, brown stock

Steak made from fermented soy, pulses, rice, beetroot concentrate with balsamic vinegar and grilled vegetables

Smoked with olive wood, BBQ sauce, slightly spicy trio of peppers

Normandy butter, yellow datterino tomato, capers, sultana raisins, Leccino olives

Red berries, wine, soy, celeriac, cashew nuts

Rocket, grana, balsamic vinegar

Rocket, 24-month Grana Padano (about 200 g)