Menù

Bruschetta with burrata and marinated Sicilian anchovies INGREDIENTI E ALLERGENI FARINA 0, CRUSCA, LIEVITO MADRE, OILO 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

Roasted stuffed artichoke on grana padano fondue

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

Salame, capocollo, pancetta stesa, sbriciolona and pecorino

Seafood linguine with mussels and clams, fresh tomato and basil

Fresh strips of pasta with squid, shelled cannolicchi and clams, cherry tomato and leeks on light basil and pistachio pesto

Tunisian cous cous with vegetable caponata, tahina sauce and pumpkin seeds

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

Baked cod with rosemary scent on chickpeas in evo oil

Great vegetarian dish: with: Tunisian cous cous with vegetables caponata, tahina sauce and pumpkin seeds; ricotta and vegetables flan; baked seasonal vegetables; bruschetta with Apulian burrata and pistachios

Lean veal tartare (180gr) with grain mustard with fennel salad and bread chips

Veal ossobuco with Milanese risotto

''Chianti'' tuna with beans

Sliced uruguayan beef cube roll with herbs and baked potatoes

Mustard marinated lamb chops in aromatic breading with vegetable caponata

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

Misticanza di stagione con mele, noci e pecorino pistoiese

Apple and cinnamon cake with ricotta cream flavoured with calvados

Sfoglia croccante caramellata con chantilly al mascarpone, composta ai frutti di bosco e lamponi

Brownies al cioccolato con farina di castagne e nocciole, su composta ai loti