Menu

36-month aged Parmigiano Reggiano flan, roasted onion and Villa Manodori Traditional Balsamic Vinegar

traditional pork sausage, foie gras, served with pan brioche, sour cherries and black truffle shards

Vegetable pinzimonio

deer tartare, Grasparossa grape, roasted beetroot and salmì sauce

handmade ravioli stuffed with pumpkin and foie gras, bitter almond and apple mustard, orange reduction and nutmeg

milk, buttermilk, wild blueberries and white truffle

beet jus and plum vinegar, spicy pepper extract and green lemon mayonnaise

Roasted woodpigeon, marinated bittery chicory, pear, chocolate jus and Sichuan pepper

warm brioche with fig compote, buffalo ricotta cheese and dates vinegar

36-month aged Parmigiano Reggiano flan, roasted onion and Villa Manodori Traditional Balsamic Vinegar

vegetable pinzimonio served with black cabbage mayonnaise, pomegranate sauce, pumpkin, Jerusalem artichoke and mushrooms emulsion

deer tartare, Grasparossa grape, burnt beetroot and salmì sauce

Snails au gratin, Crusco pepper, Marinara sauce, red mustard and oregano

Prosciutto di Parma 36 month-aged, Leonardi mortadella, fruit compote, pickled vegetables and ricotta

with Bianca Modenese 36-month Parmigiano Reggiano cream

milk, buttermilk, wild blueberries and white truffle

Handmade egg pasta with hand copped meat ragù

handmade ravioli stuffed with pumpkin and foie gras, bitter almond and apple mustard, orange reduction and nutmeg

Gragnano’s pennoni, smoked salmon trout, dill, lemon and Calvisius Oscietra caviar

roasted woodpigeon, marinated bittery chicory, pear, chocolate and Sichuan pepper jus

Served with seasonal side dishes and red wine sauce (Minimum 2 people)

beet jus and plum vinegar, spicy pepper extract, marinated endive, green lemon mayonnaise and aromatic herbs

calf’s head, cotechino, veal tongue and cheek with their sides

char fish, porcini mushrooms, Périgueux sauce, chervil, lovage and whey emulsion

grilled spring onion, anchovy oil and black truffle

Oliva grape extract, sweet almond, beetroot and raspberries vinegar

Wine paring: Malvasia delle Lipari, Carlo Hauner 2021

Wine paring: Centesimino Passito Rosso “Nanì”, Villa Venti

sacher cake, sour cherry jam, salted caramel sauce and nocino ice cream

Wine paring: Barolo Chinato, Fratelli Alessandria S.A.

apple tart with caramelized apple fondant, shortbread and lemon custard

Wine paring: Scaccomatto, Fattoria Zerbina 2018

warm brioche with fig compote, buffalo ricotta cheese and dates vinegar

Wine paring: Latinia, Cantina Santadi 2019