ANTIPASTI


CALAMARI FRITTI (1)
Deep fried fresh Thai guff Squids, served with fresh tomatoes
360

BACCALA FRITTA ALLA SALSA DI CIPOLLE ROSSE (2)
Batter fried salted cod fish from Basque Country with red onion-tomato sauce
550

BRUSCHETTA CAPRESE (3)
Classic bruschetta with marinated tomatoes and fresh buffalo mozzarella, basil, extra virgin olive oil and balsamic glaze
315

PIATTO DI FORMAGGI EMILIA (4)
- Cheese plate -
Chef’s secret marinated Fossa di Sogliano DPO, Parmigiano Reggiano DOP 30 months, Grana Padano DOP 14 months
625

COTECHINO CON LENTICCHIE
DI MODENA (5)
Traditional sausage served over green lentils
with potatos, carrots, onions and garlic.
450

3

2

5

4

PRIMI PIATTI

TROFIE AL PESTO (6)
Traditional Ligurian of Durum wheat semolina pasta with
a traditional Pesto Genovese from Liguria
465

BUCATINI ALLA ARRABBIATA (7)
From Lazio Region, a vegetarian pasta with spicy San Marzano tomatoes
370

BUCATINI ALL’AMATRICIANA (8)
Another Lazio recipe made with tomatoes, guanciale, Pecorino Romano
and black pepper
450

SPAGHETTI ALLA CARBONARA (9)
The traditional Roman recipe, spaghetti with guanciale, fresh hen egg,
Pecorino Romano and Parmigiano Reggiano with black pepper
420

SPAGHETTI ALLA BOTTARGA (10)
Traditional Sardinia recipe with cured Mullet roe caught
in the local pound of Cabras and served with garlic, chilli and breadcrumbs
570

6

7

9

10

8

11

PRIMI PIATTI

GARGANELLI CON SCALOGNO
E GUANCIALE FERRARENSE (11)
Garganelli pasta stewed with shallots, tomatoes, guanciale and Grana Padano
450

STRICHETTI ALLA CREMA DI GRAPPA
CON SALSICCIA E FUNGHI SELVATICO (12)
Traditional Pasta from Emilia Romagna with sautéed seasonal wild mushrooms
and pork sausage in grappa sauce
520

TAGLIATELLE AL RAGU (13)
Traditional slow cooking Ragu from the city of Bologna served over Egg Tagliatelle
490

TORTELLINI DI PARMA (14)
Cured meats stuffed pasta in a fresh herbs and
fried tomato sauce finish bake with Parmigiano Reggiano
and crispy Prosciutto di Parma
570

12

14

13

SECONDI PIATTI

BISTECCA ALLA FIORENTINA (15)
Grilled ‘270 days grain fed Australian Black Angus T-bone” served with fried potatoes(45 minutes cook time and minimum 1 Kg.)
3,490 per 1 Kg.

MELANZANE PARMIGIANA (16)
Eggplant fried and gratin with tomatoes, Ricotta and Parmigiano Reggiano
350

FILETTO ALLA MONTANARA (17)
300 g. Class AA Colorado Angus grilled medium rare served with rosemary potatoes
and roasted red pepper with a balsamic deglaze
1,650

POLLO DI PARMA (18)
Breaded and pan-fried chicken breast with Prosciutto di Parma and fresh mozzarella
over wild and cultivated mushrooms with
a fried tomato fresh herbs sauce and Grana Padano cheese
650

LONZA DI MIALE ALLA MODENA (19)
Pan seared pork loin rubbed with sage and rosemary rub and finish with a glaze of Balsamic served with confit potatoes and seasonal wild mushroom-apple mélange with nutmeg
675

15

16

18

17

19

ZUPPA

ZUPPA DI PORCINI BOLOGNESE (20)
Creamy black Porcini mushroom soup, topped with Parmigiano Reggiano and
crispy Prosciutto di Parma
350

INSALATA

INSALATA DI FERRARA (21)
Fresh buffala mozzarella, cos lettuce, radish, red onion,Japanese cucumber
and fennel with EVO and Balsamic
380

INSALATA DI LAT TUGA ALLA GRIGLIA (22)
Grilled hearts of cos lettuce and tomatoes with Nocellara olive, Kalamata olive,
red onion and fennel in Sangiovese vinaigrette
290

20

21