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Menu Dinner

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