Confit artichoke, egg yolk and pepper cream, crispy guanciale, and micro mesclun. Finished at the table with grated Parmigiano Reggiano. 1 piece

120 g Mozzarella di Bufala with sun-dried tomato pesto and toasted hazelnuts.

Thin slices of Wagyu slow-cooked veal with homemade tuna mayonnaise and caper berries.

Italian rice balls made with Aquarello rice and stuffed with beef cheek, ricotta and truffle. 2 pieces.

Mixed greens, fresh fennel, toasted pine nuts, yogurt dressing, Parmesan shavings, fresh feta cheese, EVOO and tomato datterino

Butter-emulsified spinach topped with a cloud of Parmigiano Reggiano.

Cubes of aged Bluefin tuna, served with cured egg yolk and black Maldon salt.

Thin slices of Black Angus, truffle vinaigrette, Grana Padano, lime, and EVOO.

Sliced octopus with mandarin vinaigrette, sun-dried tomato, and caper berries.

Mozzarella fior di latte, classic mortadella, burrata, and pistachio. (Chef’s suggestion: add fresh truffle +10)

San Marzano tomato, fior di latte, basil, oregano, and EVOO.

Parmesan base with fior di latte mozzarella, guanciale, caramelized onion, and Parmesan crisp.

San Marzano tomato, mozzarella, spianata, peperoncini, and caramelized apple. (spicy)

Pesto and ricotta cream, roasted pepper, Taggiasca olive, fried eggplant, and stracciatella.

Mozzarella, four-cheese cream, pioppini mushrooms, caramelized apple, and sun-dried tomato.

Slightly spicy tomato sauce, bell peppers, oregano, fresh pepper, and maple syrup.

Truffle sauce, potato chips, fresh portobello mushrooms, fresh rosemary, Parmigiano Reggiano cheese (aged 8 months), truffle paste, mozzarella fior di latte.

Fresh pasta with pecorino, guanciale, Parmesan, and black pepper.

Traditional Bolognese ragù and parmigiano cheese.

Fresh pasta with pomodoro, guanciale, pecorino, and black pepper.

Fresh pasta with slow-cooked short ribs in their own jus and Sardinian pecorino and crumb of bread

Fresh stuffed pasta with sun-dried tomato emulsion, Parmesan cheese, pear, basil and Gorgonzola D.O.P. cheese filling.

Ravioli stuffed with funghi and cheese, served with boletus truffle cream

Emulsion of Pecorino Romano and freshly ground black pepper..

Lobster Agnolotti with american sauce and sweet nuts.

Tagliatelle with puttanesca souce

Fusilli with Nduja atipical version of Arrabbiara (spicy)

Creamy Aquarello rice with truffle, seasonal mushrooms, Parmesan cheese

50 days aged Sirloin steak (500g), with Italian-style Béarnaise sauce, baby potatoes with rosemary and Parmesan.

Oven-baked corvina loin served with a light smoked cauliflower cream and beetroot.

Oven-baked sea bass, with lemon and butters souce, herbs and clams.

Beef tenderloin with foie gras, mash potato and seasonal mushrooms sauce.

Baby potato baked in the oven. (Chef’s suggestion: add fresh truffle and Parmigiano +12)

Oscietra Supreme Caviar 30grs.

70% Dark chocolate and hazelnut cake served with vanilla ice cream.

Cacao cheesecake.An explosion of flavors for chocolate lovers

Smooth mascarpone cream and Savoiardi bisket soaked in Italian espresso.

Ferrero chocolate, mascarpone, Bourbon vanilla, passion fruit, pistachio, and espresso coffee.