Appetizers

Avocado roll with octopus marinated in ceviche, orange sauce in two consistencies
Jerusalem artichoke cream soup, baked chestnuts, grilled onions
Creamed codfish, rosted leek heart Giffoni hazelnuts
Beef tartare, fermented plum, colonnata lard
Cauliflower cooked in bread crust, potato foam, mustard, mountain celery oil

First Course

Righelli filled with pork ragu, n’duja, pomegranate sauce, crispy bacon flakes
Tortello stuffed with smoked delica pumpkin, Taggiasca olives and dried tomatoes
Organic vialone risotto, black cabbage, raisins, pine nuts and our kefir
Fresh pasta tagliolini, porcini mushrooms, cardoncelli and mushroom powder

Second course

Savoy cabbage roll, seasonal vegetables, toasted almonds and coconut cream
Semi-seared amberjack in onion broth
Beef fillet, dried pea puree, capers and tamarind sauce
Rack of lamb with thyme, gratin fennel and mandarin

Dessert

Fondant chocolate mousse, pear cream, dulce de leche
Grilled spiced corn bread, semi-candied pumpkin and salted caramel ice cream
Raspberry buttons, berry sauce and candy cotton