Weekdays Lunch
Dinner and Festive Lunches
| Eggplant caponata with salted ricotta and pine nuts | 11 | |
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| Seafood salad with vegetables, cuttlefish, Porto S. Spirito octopus, prawns and mussels | 13 | |
| Two naan, lampara anchovies marinated in apple vinegar and Scottish salmon carpaccio with citrus fruits | 12 | |
| Fassona tartare with honey mustard, celery, Cantabrian anchovies, apple and corn puff | 11 | |
| Long rising focaccia with cheese, spicy Tuscan salami, peppers compote and thyme | 12 | |
| Turmeric couscous with vegetables, prawns and mussels | 11 | |
| Spaghetti alla chitarra with Porto S.Spirito musky octopus and tomato | 12 | |
| Bigoli with mackerel sauce, confit cherry tomatoes and fennel | 11 | |
| Potato, sausage and basil ravioli with Calabrian broccoli sauce | 10 | |
| Maccheroncini with donkey stew | 11 |
| Cod bites with dried cherry tomatoes pesto, raisins, pine nuts and crispy bread | 17 | |
| Baked Scottish salmon steak with scapece courgettes | 17 | |
| Octopus and potato pie with taggiasche olives and mullet bottarga | 17 | |
| Roast suckling pig belly with fennel au gratin | 14 | |
| Fillet in Worcester sauce with seared vegetables and honey mustard | 20 |
| Baked peppers with kalamon olives | 5 | |
| Roasted cherry tomatoes on lemon yoghurt cream | 6 | |
| Grated fennel | 5 | |
| Roasted potatoes flavored with garlic oil | 4 |
| Charcuterie platter - medium - 2 persons | 20 | |
| Charcuterie platter - large - 3 persons | 30 | |
| Mantuan salame “LaCucina” | 6 | |
| Langhirano bacon seasoned 24 months (Ghirardi) | 9 | |
| Baked bacon “la Giovanna” (I Capitelli) | 9 | |
| Mortadella “la Favola” (Palmieri) | 9 | |
| Coppa - LaCucina selection | 10 | |
| Culatta di Langhirano (Gardani) | 12 | |
| Spalla cotta di San Secondo - LaCucina selection | 12 | |
| Long rising warm flat bread | 5 | |
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| Parmigiano Reggiano cheese (24 months) | 6 | |
| Gorgonzola cheese (Angelo Croce) | 6 |
| Glass of bignolata | 6 | |
| Cherry parfait with flavored meringue and almond brittle | 6 | |
| Filo pastry millefeuille with pecan cream and low temperature caramelized apricots | 6 | |
| Sbrisolona with iced eggnog | 6 | |
| Fresh fruit salad with milk heart ice cream | 5 |