Traditional pork sausage, foie gras, served with pan brioche, sour cherries and black truffle shards

beef Fassona and red tuna tartare, béarnaise sauce, capers and caviar

marinated mackerel with shallot, squacquerone cheese and rocket

36-month aged Parmigiano Reggiano flan, roasted onion and Villa Manodori Traditional Balsamic Vinegar

with almonds, capers, black olive and sundried tomatoes

Baked egg pasta layered with ham, freshly made Parmigiano Reggiano and bechamel foam

With Parmigiano reggiano cream or capon broth

Spaghetti with fish stock, anchovies, hot pepper, bergamot and garlic bread crumble

Stuffed with buffalo ricotta cheese, trout roe, tomato water and caviar

with aubergine cream, smoked mozzarella and cherry tomatoes

Grilled eel filled with pigeon, carpione marinade and pickled vegetables

with potatoes cream and red turnip scented Campari

With rhubarb, mayblossom jus and chamomile

with poached egg, horse-radish and aromatic herbs

with black truffle potato purée, grilled vegetables and red wine sauce (Minimum 2 people)

A delicious mess of mascarpone with coffee, meringue and cocoa

Wine paring: Moscato Passito Sol 2015, Ezio Cerruti

Wine paring: Malvasia Passito “Vino del Volta”, La Stoppa

with whipped cream, pistachio ice cream and will berries coulis

Wine paring: Verdejo “Evolucion”, Ismael Gozalo

with dark chocolate sauce and glazed hazelnuts

Wine paring: Passito di Pantelleria Bukkuram 2020, Marco De Bartoli

with liquorice and lemongrass

Wine paring: Albana passito “Scaccomatto” 2018, Fattoria Zerbina