HAMBURGER FLAVOURED WITH MUSHROOMS AND TRUFFLE
PORK ESCALOPE WITH CHAMPIGNON & BLACK TRUFFLE SAUCE
TRUFFLE BRUSCHETTA WITH GORGONZOLA CHEESE
TRUFFLE TORTELLONI WITH THREEE TOMATOES SAUCE
TOASTED BREAD WITH PESTO, DICED TOMATOES AND ANCHOVIES IN FILLETS
SPAGHETTI WITH ANCHOVIES FILLETS, LEMON AND MOZZARELLA
LUKEWARM CUTTLEFISH SALAD, WITH LENTILS, ANCHOVIES AND GRILLED ARTICHOKES
PORK ROLLS WITH RICOTTA, ANCHOVIES AND TURNIP TOPS
FRIGGITELLI PEPPERS WITH BREADCRUMB AND DRIED TOMATOES
CHICKEN SKEWER WITH FRIGGITELLI PEPPERS
TAGLIATELLE WITH SALMON AND FRIGGITELLI PEPPERS
PUREED POTATO SOUP WITH FRIGGITELLI PEPEPPERS, TAGGIASCHE OLIVES AND TOMATOES
ROLL OF CRÊPES WITH COTTAGE CHEESE AND FRIGGITELLI
OVEN SLICED ARTICHOKES HEARTS WITH POTATO SLICES
ARTICHOKES AND CHICKPEAS SOUP
ROASTED VEAL STUFFED WITH ARTICHOKES
SAVOY CABBAGE AND SAUSAGE DUMPLING
SEABASS WITH CRUNCHY VEGETABLES
PIZZA WITH LA CROCCANTE AND THINLY SLICED THREADS OF DONKEY
FILLED CROISSANT WITH SWORDFISH, CRUNCHY VEGETABLES AND LETTUCE
TROFIE PASTA WITH NETTLE SAUCE AND SHRIMPS
CARAMELIZED PAPRIKA SHRIMPS
BLACK BROWN RICE WITH SHRIMPS
GRILLED PIZZA WITH ANCHOVIES AND SHRIMPS
FRIED CALZONE WITH SEAFOOD RAGU
SAVORY HORNS SOAKED IN POMOPRONTO
LAMB SHANK WITH ARTICHOKES AND OLIVES
FILLETS EGGPLANTS AND ‘NDUJA PASTE ON CRUSTY ALTAMURA BREAD
OILY FISH IN SALAD COUSCOUS, WITH VEGETABLES AND OLIVES
WHITE PIZZA WITH OLIVES AND MORTADELLA
CHICKEN WINGS IN BBQ SAUCE WITH BATTERED PLUMS
BAGEL WITH PLUMS AND GINGER
DUCK LEG WITH PEAS AND CARAMELIZED ONIONS
SWEET AND SOUR LAMB CHOPS WITH CARAMELIZED ONIONS
MUSHROOMS PIZZA WITH DRIED FRUIT
PUMPKIN MORSELS WITH CHESTNUTS AND MUSHROOMS
TOASTED CREAM SALMON SANDWICH
CREAMY SALMON AND MUSHROOM VOL AU VENTS
CHILLI PEPPER FINGERS WITH SCAMPI MARINATED IN GRAPEFRUIT
RED CHILLI PEPPERS WITH CHOCOLATE OF MODICA
SKEWERED ONIONS AND SWEET POTATOES WITH HERBS
WARM CUTTLEFISH SALAD WITH BALSAMIC VINEGAR
PACCHERI AU GRATIN ON ASPARAGUS CREAM
PUFFS WITH LARDED ASPARAGUS
RISOTTO WITH MUSSELS, ARTICHOKE SAUCE AND RED PRAWN TARTARE
PORK LOIN ROULADES WITH ARTICHOKES AND ‘NDUJA
CACIO & PEPE RISOTTO WITH PISTACCHIO SAUCE
DONKEY MEAT CARPACCIO AROMATIZED WITH POMEGRANATE AND PISTACCHIO
BREAD BONBONS WITH PISTACHIO AND MORTADELLA
RABBIT LEGS FLAVOURED WITH HERBS
CHESTNUT PIZZA WITH CREAMY PORCINI, CRISPY BACON AND TALEGGIO
KALAMON OLIVES IN CHICKPEA AND PAPRIKA BATTER
LAMB ROULADE WITH KALAMON OLIVES
LAMB CUTLETS WITH TURNIP TOP BREAD MIX
FRIED PIZZA WITH TURNIP TOPS
BASMATI RICE WAFERS WITH FASSONA BEEF TARTARE
COLD FREGOLA PASTA WITH VEGETABLES AND MACKEREL
Pizza with red chicory, Asiago cheese and pickled onions
Bread parcels with red chicory and walnuts
Rice cake with red chicory sauce and boar
Scampi tartare with the flavours of the land
Polenta wafer with mushrooms and lard
Quiche with mackerel and Piquillo peppers
Turkey meatballs with garden aromas
Bread roll with roast ham, pecorino cheese and sautéed champignons
Liver escalopes with mushrooms
Salmon fillet in crunchy wild fennel crust
Black pig pork burger with aromas of the forest
Toasted Altamura bread with wild fennel and mackerel
Cuttlefish ink tagliatelle with yellow tomatoes and red prawns
Marinated swordfish carpaccio
Pizza bread with octopus and sweet yellow tomatoes
Tortelli in yellow gazpacho
sea bream fillets au gratin
Amberjack fillet on broccoli cream
White pizza with broccoli cream and Cantabrian anchovy
Lamb chops on toasted panettone
Pizza bread with donkey mortadella
Calamarata pasta with bottarga, lime and puntarelle
Spaghettone, ricotta, friarielli & ‘nduja
Scottona hamburger with “Pecorino Romano” D.O.P. cheese sauce, black pepper, green asparagus and almond.
Veal roll stuffed with breadcrumbs on chickpea humus and PDO pecorino romano glaze.
Sardinian gnocchetti with “Pecorino Romano” D.O.P. cheese sauce, black truffle carpaccio and raw artichoke julienne
Seared bluefin tuna cube in sesame crust
Pizza bagherese with ricotta cheese ,bread crumbs, anchovies ,primo sale, caramelized red onion.
Burger in smoked pepper sauce
Roll on pecorino romano sauce and smoked pepper sauce
Sliced picanha with squid ink on buffalo mozzarella burrata
Bread crust with cream with four cheeses, lard of colonnata, whole figs mignon, honey and coffee powder
Patachoux with custard, sour cherries in syrup, figs mignon, chocolate fondue and pink pepper berries
Beef tartare with saffron sauce on Smith apple carpaccio
Paccheri pasta with broccoli cream, raisins, pine nuts, saffron sauce and tarallo crumble
Beef carpaccio in rosemary-scented oil and white truffle drops
Carnaroli rice creamed with goat taleggio cheese, white truffle buttons and toasted pine nuts
Lamb chops with a citrus fruit and rosemary sauce drizzle
Tagliata of seared tuna on pesto genovese dop and citrus sauce
Swordfish tartare with basil and Taggiasca olives
Gragnano spaghetti in anchovy oil, peeled red datterino tomatoes, Taggiasca olives, pecorino romano cheese and toasted breadcrumb powder.
Patachoux with custard, sour cherries in syrup, fig mignon, chocolate fondue and pink peppercorns
Lukewarm scallop salad with semidried tomatoes and Taggiasche olives
Rice timbale with pumpkin and pistachio cream on sablè crackers
Tagliatelle with Boletus and crisp ham
Salmon marinated in whisky with chestnuts in honey
ANCHOVIES AND BURRATA PUFF PASTRY
Risotto with cuttlefish ink, sun-dried tomatoes and salted ricotta
Summer Farro salad with semi-dried tomato, tuna and green beans
Roasted pumpkin bruschetta with buffalo mozzarella and sardine
Roasted ciabatta bread with boletus, Asiago cheese and caramelized sliced onions
Lardo d’Arnad with chestnuts in honey on toasted rye bread
Whole wheat couscous with semi-dried tomato, courgette and mint
Autumn lasagne with pumpkin, Taleggio cheese and pistachio sauce
BOLETUS MUSHROOMS CHICKEN BITES WITH GORONZOLA SAUCE
Mediterranean Focaccia bread
Savoury pumpkin, potato, and sausage tart
Shortcrust pastry baskets with boletus mushrooms and walnut
Puff pastry chestnuts tarts with whipped custard cream and dark chocolate
SLICED STEAK WITH SEMI DRIED TOMATOES AND ARTICHOKES
PUMPKIN MEATBALLS WITH SCAMORZA CHEESE
Émincé of pork with boletus mushrooms and semidried tomatoes
Boned capon stuffed with chestnuts
