with prosciutto, arugula, cherry tomatoes and parmesan

- artichoke cream with mint, apple, garlic and truffle

- ricotta cream, fresh mint and lemon

with a special selection of cheeses and cold cuts, Taggiasca olives, Tuscan focaccia, seasonal fruits, and nuts

Duck liver with X.O cognac, toasted sourdough bread with sprouts, autumn pear jam with geranium

Carnaroli rice, mozzarella, béchamel sauce, stracciatella dip, slow-cooked tomato sauce dip with parmesan

avocado, extra virgin olive oil and sourdough crostini

eggplant, tomato sauce, mozzarella, parmesan

with guanciale, carrot purée, and demi-glace

with shrimp and squid, served with garlic and lemon dip

marinated sardines, Taggiasca olives, capers and fresh spring onion

avocado tartare, sun-dried tomatoes, Taggiasca olives, pesto and Parmigiano Reggiano

artichoke mousse with apple and truffle, guanciale crumble

with slow-cooked tomato sauce and spring vegetables, served with parmesan

in a pan with Sicilian sauce, white wine, garlic, parsley, cherry tomatoes and spring zucchini

in butter with demi-glace, spinach mousse with parmesan, walnuts and sun-dried tomatoes