
To start with...
IL TAGLIERE
20
Gran selection of Italian cold cuts and cheeses, pickled vegetables (Tuscan salami “feline”, sbriciolona salami, soprassata sausage, Parma ham aged 24 months, pecorino cheese from Pienza, creamy mozzarela “burrata”, caprino goat cheese with raisin)
BRUSCHETTE MISTE
12
Assorted bruschetta’s platter – Chicken liver pate, veal tongue with parsley sauce, mozzarella cheese and Cantabrian anchovies
IL FLAN
10
Grana Padano cheese flan, balsamic oil, vegetable sprouts
IL CULATELLO
16
Parma cold cut marinated in Sangiovese wine, creamy mozzarella“burrata” with cheese from Puglia
LA BATTUTA
15
Knife chopped Piedmont beef tartare, cappers, olives, avocado mousse
Fresh and artisanal pasta
I´MALTAGLIATI
14
“Maltagliati” pasta with “white” pork ragout, spinach, ricotta cheese
le PAPPARDELLE
13
Pappardelle pasta with chianina beef ragout
I PICI
14
“Pici” pasta with wild boar ragout
RIPIENA DEL GIORNO
14
Stuffed pasta, butter and sage sauce, *daily selection
ZUPPA
12
Onion soup with cheese croutons
Grills and Fiorentina
Bue nero o Scottona
45 / kg
Recommended order min. 1,2 kg
Irish or Scottish Angus
55 / kg
Recommended order min. 1,2 kg
Marchigiana
60 / kg
Recommended order min. 1,3 kg
100% Chianina
65 / kg
Recommended order min. 1,3 kg
Specials (see your waiter for availability)
Wagyu Kobe style
90,00 / kg
Dry Age di Scottona (boneless)
100,00 / kg
FILETTO
25
Fillet of Irish angus, mustard sauce
IL MAIALE
20
Pork t-bone steak (aprox 650 gr) with red onion cooked in the embers
LA VITELLA
26
Veal loin (aprox 600 gr) with spicy homemade lime maionese
RIBS
18
Home made BBQ sauce pork ribs and grilled corn
POLENTA
18
Wild board stew with corn polenta

To start with...
LA TARTARA
18
Yellowtail tartare, ginger mayonnaise, mandarin jelly
LE CAPESANTE
24
Grilled scalopps, duck foie gras, shitake mushroom, smoked tea
IL CARPACCIO
16
Marinated local beef carpaccio, anchovy sauce, yellow peppers
L'UOVO
14
Poached egg, spinach, pecorino cheese fondue, pork jowl bacon
Artisanal pasta and rice
IL RISOTTO
18
Rice with sautèed turnip greens and chicken livers with white port
IL TAGLIOLINO
18
Fresh egg tagliolini pasta, quail ragout, goat cheese with herbs
CACIO E PEPE
20
Spaghetti “Benedetti Cavalieri” with creamy cheese anb black pepper sauce, lime marinated red prawns
LO GNOCCO
18
Pumpkin gnocchi, fresh curd, sea urchin
Mains
“EVER GREEN”
26
Green pepper fillet steak beef with smoked sweet potatoes
IL PICCIONE
26
Pigeon with dessert wine sauce, black cabbage, celeriac puree
POLPO E PATATE
24
Grilled octopus, mashed potatoes, yoghurt sauce, caramelized red onion
TARTUFO
White or black truffle (see availability) with Fried egg/Fresh egg pasta, Risotto, T-bone steak, Fillet


