STARTERS

Fried shrimps, soursweet honey and bergamot
Raw grey mullet and pickled vegetables
Little squids on plancha, pommegranate and cicory
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Beef tartare, mustard gelato and fermented turnips
Rabbit rollè, roots, olives, orange and wild fennel
Soft egg, mushrooms and fondue

FIRST COURSES

Linguine with smoked tomato, seaweed and sea urchins
Ravioli stuffed with potatoes and pecorino cheese with artichokes, anchovies and mullet roe
Maccheroncini from Campofilone, crab sauce, lemongrass and chives
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Tortelli stuffed with guinea fowl, beets, cedar and rosemary
Risotto with red beet, cave cheese and sprout lentils
Tortellini, smoked cream, pepper and caulilflower

MAIN COURSES

Salted cod, gratinated fennel, dill, potatoes and milk foam
Fish tempura
Umbrine, broccoli, lemon and anchovies
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Cured Pork neck from Romagna, red fruits jam, wild herbs and jerusalem artichokes
Pigeon, quince, endive and coriander
Rib eye steak with potatoes, shallot and sautéed spinach

TRADITION SINCE EVER

A selection of charcuterie, bread and pickled vegetables
The Tagliatella (local egg pasta streams)… and the tradition
Cappelletto pasta with ragu
Rib eye steak with potatoes, shallot and sautéed spinach

DESSERTS

Salted sweet with peanuts
Pear, chocolate and pepper
Trifle