Qui
Egg yolk in summer “bagna cauda”
Duck liver escalope, figs and raspberry
Homemade Plin pasta filled with basil, parmesan cheese and mascarpone cheese, in tomato consommé
Risotto Carnaroli flavoured with peas and burnt yeast
Lamb “Podere Forte” two ways: with spinach, spring onion, mustard and honey sauce
Sacher!!!
€ 85
Là
Raw crustaceans, gin-flavoured cucumber, melon, mozzarella cheese
Amberjack on tomato bread soup, sea urchins, olives
Berlingots homemade pasta filled with red mullet in livornese sauce
Risotto Carnaroli flavoured with peas and burnt yeast
Sea bass, broccoli cream and clams
Namelaka with white chocolate and Sichuan pepper
€ 95
