Menù

Bruschetta with burrata and marinated Sicilian anchovies INGREDIENTI E ALLERGENI FARINA 0, CRUSCA, LIEVITO MADRE, OLIO EVO, LATTE DI BUFALA, ACCIUGHE DISSALATE MAR ADRIATICO, PREZZEMOLO, ACETO BIANCO, OLIO DI SEMI GIRASOLE BIO

Bruschetta with Lard of the Appennines, green apple and balsamic vinegar INGREDIENTI E ALLERGENI FARINA 0, CRUSCA, LIEVITO MADRE, OLIO EVO, LARDO STAGIONATO DELL'APPENNINO TOSCANO, RIDUZIONE ACETO BALSAMICO, MELE GOLDEN

Marinated fresh anchovies in citrus, withe wine and tropea onion INGREDIENTI E ALLERGENI ALICI FRESCHE ABBATTUTE, ACETO BIANCO, VINO BIANCO, SCORZA DI LIMONE BIO, PREZZEMOLO, CIPOLLA FRESCA DI TROPEA

King's pie made of crunchy puff pastry filled with spinach and grana padano cheese with zafferano cream with greek yogurt hummus INGREDIENTI E ALLERGENI FARINA 0, MAIZENA, OLIO EVO, SPINACI FRESCHI, FORMAGGIO STAGIONATO, CREMA DI LATTE, ZAFFERANO, CURCUMA, SALE, YOGURT GRECO

Roasted stuffed artichoke on grana padano fondue

Aubergine parmigiana with mozzarella , confit tomatoes au gratin grana padano with light basil and pistachio pesto

Beef tartare with mustard grains with crunchy fennel salad and bread chips

Salame, capocollo, pancetta stesa, sbriciolona and pecorino

Linguine with mussels, clams, octopus, cuttlefish, prawn, fresh tomatoes and basil

Calamarata with swordfish, taggiasca olives, cappers, cherry tomatoes and breadcrumbs

Milk cream lasagnette with radish, taleggio cheese and nuts

Pistoia macaroni with lean veal ragù, grana padano and nutmeg

Pici with white rabbit ragu, taggiasca olives and pecorino

''OUR CATALAN'' Fresh seasonal fruit and vegetables with prawns, octopus and steamed cuttlefish and lemon vinaigrette

Sesame toasted tuna tataki with fennel salad, orange, ginger and teriyaki sauce

Tasting of three fish dishes: Bruschetta with burrata and marinated sicilian anchovies; Stuffed calamari toasted with almonds on herring purè; Sesame toasted tuna with fennel salad, orange, ginger and teriyaki sauce

Stuffed calamari toasted with almonds on herring puree

Baked cod with rosemary scent on chickpeas in evo oil

Great vegetarian dish: black cabbage soup; ricotta and vegetables flan; baked seasonal vegetables; bruschetta with Apulian burrata and pistachios

Lean veal tartare with grain mustard with fennel salad and bread chips

''Chianti'' tuna with beans

Sliced uruguayan beef cube roll with herbs and baked potatoes

Seasonal mixed salad with carrots, fennel, tomatoes, prawns, squid and lemon vinaigrette

Misticanza di stagione con finocchi, carote, coppa, melograno e pane croccante

Misticanza di stagione con mele, noci e pecorino pistoiese

Brownies al cioccolato con farina di castagne e nocciole, su crema inglese