with marinated beetroot and pine nuts

marinated veal with tuna sauce

with lobster raviolo and scallop

with burrata and marinated nectarines

with cherry tomato and Taggiasca olive salad

selection of Italian cured meats

starter / main course

with parmesan sauce and black truffle

with sautéed calamari, bottarga and ’nduja

with sautéed spinach, roasted carrot and truffle-butter mashed potatoes

with green peas, green asparagus and potato purée

with creamy polenta, salsa verde and gremolata

with parmesan risotto and chanterelle ragù

with spring vegetables and smoked butter