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Tasting Menu (4 course meal - starter, first course, second course and dessert)

Tasting Menu

unique menu for the whole table

The choice of the testing menu should be the same for the whole table
Costs exclude drinks and service charge – service charge € 5 per person

Matching wines of the Territory “three glasses”- € 30 per person
Matching wines of the Territory “four glasses”- € 40 per person
Sparkling water – Ferrarelle cl.75 – € 3
Still water – Natia cl.75 – € 3
Please inform us of any allergies or food intolerances

 

Essenza90€ per person
ZUPPA DI COZZE E LATTE NERO
Mussels served in squid ink mozzarella milk with ``cafone`` bread croutons and cherry tomatoes

NEVE D'ESTATE
Fresh thick Spaghetti with seafood and caviar with salted candied lemon and grated mozzarella cheese

Octopus
Octopus cooked in fermented beetroot batter with celery and potato mayonnaise

SFOGLIARELLA
Zabaione mousse filled with apricot jam and caramelized puffed rice

Sostanza80€ per person
MAIALINO
Double cooked marinated pork carpaccio

BUFAGNESE
Burrata Tortelli with a special genovese sauce prepared with buffalo meat and carrot crunch

BEEF WITH BEER
Beef shoulder with beer and honey reduction

MOZZARELLA CAKE
Mozzarella and berries dessert

Sostanza80€ per person
MAIALINO
Double cooked marinated pork carpaccio

BUFAGNESE
Burrata Tortelli with a special genovese sauce prepared with buffalo meat and carrot crunch

BEEF WITH BEER
Beef shoulder with beer and honey reduction

MOZZARELLA CAKE
Mozzarella and berries dessert

Materia Vegetariana80€ per person
RIMOZZATA AI PEPERONI
Mozzarella ``rimozzata`` stuffed with lemon roasted peppers

TAGLIATELLE VERDE
Fresh pasta tagliatelle with herbs, aubergines, candied tomatoes and Buffalo stracciata

TURBANTE AL CACIOCAVALLO
Seasonal vegetables flan with local ``caciocavallo`` cheese

BIANCAMELA
Annurca apple and milk cream cake

Passion Identity and Creativity

My cooking philosophy is to mix the ingredients of the territory with the classic recipes in order to write the future ones.
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CONTATTACI
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