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Restaurant

Starters

  • Homemade ricotta cheese

    and seasonal vegetables

    11
  • Piedmontese raw beef tartare

    and green anchovies

    13
  • Traditional vitello tonnato

    14
  • Marinated anchovies

    with seasoned tomato and crispy bread

    15
  • Cereal tartlet

    with Bra sausage, agretti and salted eggnog

    13
  • Steamed cod fish,

    green beans and tzatziki sauce

    14
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First Courses

  • Tagliolini with fassone veal ragout

    13
  • Pappardelle with rabbit,

    olives, capers and confit tomatoes

    14
  • Traditional agnolotti

    15
  • Traditional fregola

    with new fava beans and monkfish

    15
  • Durum wheat pasta,

    asparagus and mullet

    14
  • "Mancini " spaghetti

    with razor fish and zucchini in bloom

    15
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Main Courses

  • Veal rump steak

    and ash extra virgin olive oil

    19
  • Veal belly,

    raw vegetables and horseradish mayonnaise

    17
  • Turbot fish & chips

    20
  • Steamed octopus and roasted eggplant

    22
  • Bonito tuna,

    pak choi and crustaceans sauce

    21
  • Pork cooked at low temperature

    and friedpan beets

    21
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Coldcuts and cheese

  • Coldcuts selection from Majella

    13
  • Cheese selection Luigi Goffanti 1876

    13

Desserts

  • Pannacotta

    and wild berries

    7
  • Cold zabaione

    with caramelized almonds and raisins

    6
  • Strawberries tartlet

    6
  • Almonds parfait

    6