October 2020 - Indicative menu
Sautéed courgettes, Certaldo red onions and croissants on a spiced chickpea cream with croutons of bread and pine nuts | 8 | |
Breaded and fried Cardoncello mushroom with aioli sauce | 10 | |
Flat bread with burrata, taggiasche, cherry tomatoes and Cantabrian anchovies | 12 | |
Lightly smoked croaker carpaccio and lampara anchovies marinated in apple vinegar on mashed potatoes | 13 | |
Fassona tartare with worchester sauce, tabasco, celery, anchovies and fried egg | 11 |
Potato ravioli, mountain cheese and sautéed chanterelles | 11 | |
Fresh pasta with almond sauce, basil, sundried tomatoes and pecorino cheese | 11 | |
Bigoli with tuna bottarga, butter and sage | 12 | |
Maccheroni with Amatrice bacon and broad beans | 10 | |
Maccheroncini with stewed donkey | 11 |
Catalan salad with prawns, cuttlefish and mussels from Porto Santo Spirito | 20 | |
Cod in cooking oil on leek and potato cream with confit cherry tomatoes | 17 | |
Carmagnola rabbit with Lagrain cooked at low temperature with its vegetables and black eyed beans | 17 | |
Iberian pork lomo roast-beef with roasted vegetables | 17 | |
Sliced polish scottona with grilled potatoes | 22 |
Roasted potatoes flavored with garlic oil | 4 | |
Baked pumpkin with onions and rosemary | 4,5 | |
Bortolane in padella al prezzemolo | 5 |
The cutting boards are served with homemade pickles and sauces
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 | |
Sbrisolona with iced eggnog | 6 | |
Malaga ice cream with sbrisolona crumbs and chocolate ganache | 6 | |
Pavlova with lemon curd mousse and lavender berries | 6 | |
Almond tart with pecan nut cream and caramelized figs | 6 |