Menu

Thinly sliced veal, creamy tuna sauce, caper berries

Hand-cut beef, lemon, olive oil, 30-month Parmigiano

Warm cauliflower tart with fonduta of fontina from Valle d’Aosta

Grilled octopus, crushed potato, parsley and lemon

Pan-fried porcini, garlic, nepitella, toasted bread

Thin egg pasta with forty yolks per kilo, beurre noisette, sage

Small pinched pasta parcels with roast veal and pork, jus

Pumpkin, amaretti and mostarda from Mantua, melted butter

Wide ribbons with wild boar ragù, braised for four hours

Carnaroli, saffron and bone marrow, served with a spoon

Carnaroli with porcini and aged Parmigiano

Beef cheek, braised for eight hours in Barolo, creamy polenta

Veal shank with gremolata and a small saffron risotto

Oven-baked sea bass, fennel, black olives, lemon

Braised rabbit with taggiasca olives, pine nuts and rosemary

Layers of aubergine, tomato, mozzarella and basil from the oven

Roast baby potatoes with rosemary

Spinach with garlic and lemon

Leaf salad from the market garden, olive oil, aged balsamic

Piedmontese chocolate pudding with amaretti and caramel

Vanilla, with a Barolo chinato syrup

Whisked warm at the table, with Marsala and ladyfingers

Hazelnut cake from the Langhe, mascarpone

Four Italian cheeses, mostarda, walnut bread