6 courses selected by the chef

4 courses selected by the chef

Chef’s signature dish made with different consistencies of potatoes and provola cheese fondue

Breadcrumbs filled whit Classic Neapolitan ragù (beef stew whit tomato) in “carrozza”

grilled squid whit eggplant’s caviar & panzanella salad whit bread tomato and celery

Red tuna tartare with tzatziki sauce and figs

steamed octopus, popcorn and cobs

beef marchigiana’s tartare from Benevento, served whit peppers & caprino cheese

Rice with summer truffle, sausage with crusco pepper and sage

wheel with roasted tomato, green olive foam and caper powder

Pelusello of pasta with lobster, courgettes and air of mint and basil

Pasta snails with potatoes, mussels and black lime reduction

with mozzarella cream and sea urchins

Pork belly , vegetable bowl and eggplant parmigiana

Seared pork fillet with vegetable terrine and brown vegetable stock

With seasonal vegetables

almond tartlet with white figs, milk chocolate and lime

Rum-soaked with white chocolate and exotic fruit

Coconut semifreddo with apricot grafting and cocoa crumble