30-month Parma ham “S. Ilario”

“La Santo” mortadella (Villani selection)

free-range Mora Romagnola salami from “Cà Lumaco”

6-month aged coppa “Bettella”

“Bonini” ciccioli, served with our giardiniera and Tiffany’s fried gnocco (Modena)

Fried polenta, calzagatti, lardo di Colonnata, friggione, and whipped stracchino with Cervia sea salt

Nucleus of rump from Bianca Modenese, drops of Traditional Balsamic Vinegar

Carpaccio of 45-day aged old cow sirloin “aged like a ham”

Chopped Mora Romagnola sausage with pepper sauce, salt and pepper

Tartare of Bianca Modenese hanger steak with minced garlic and parsley

– Recommended tasting order –

Charcoal-grilled cured tongue with its tuna mayo, green sauce and seasonal pickles

Knife-chopped veal tartare, seasoned and quickly seared on the Ofyr grill, with Tranquillo® pork jowl and sautéed seasonal mushrooms

Made with Rio San Michele ricotta, amaretto, 12-month Parmigiano Reggiano, and sautéed seasonal mushrooms

Gratinated with garlic, parsley, Parmigiano Reggiano, butter and dark bread

Foie gras terrine with butter-toasted brioche and candied Campanine pears

Shellfish and daily catch, with their dressings

– based on market availabilit –

With EVO oil, and Maldon salt

Stuffed with freshly roasted Mora Romagnola sausage and mascarpone

With seasonal mushrooms, taleggio and Balsamic Vinegar

in local capon broth

stirred directly at the table in the wheel of Parmigiano Reggiano 30 months

Homemade in 30-month Parmigiano Reggiano cream and black truffle

of aged Bianca Modenese beef

Hand-chopped and slowly stewed with its citrus stock and black truffle

butter and sage and Parmigiano Reggiano

Hand-rolled garganelli with white farmyard ragù, sautéed seasonal vegetables and rosemary

Monograno Felicetti paccheri finished on the grill, tossed with cacio, pepper, mussels and lemon

Pastificio Massi 2.5 spaghettoni flame- sautéed with clams, bottarga and fire-roasted confit tomatoes

Hand-rolled tagliolini with Mazara del Vallo red prawn bisque, its tartare, pink pepper and fresh lemon

Citrus-lacquered, with pork jowl, its jus, “Contadina” sauce and confit pumpkin

Served with its reduction, giardiniera and Montese potato purée

Black pork tomahawk with S. Ilario cured ham, Parmigiano Reggiano and black truffle

Grilled Cotechino 22 € Green sauce, nocino reduction and Cremonese mostarda

with brioche, foie gras escalope, duck jus and summer truffle

Whole heart of tenderloin with maître d’hôtel butter, grilled seasonal vegetables, roasted potatoes, tartar sauce and béarnaise

Visit our Dry Ager for the best cuts from our research and selection, to pair with our side dishes

“Tribute to Davide Scabin”

Mediterranean bluefin tuna breaded with grissini, served with charred herbs and wasabi mayonnaise

Grilled Mediterranean octopus breaded with panko, barbecue sauce, Montese potato creamni tomatoes cream, basil chlorophyll

Ask our Maitre for today’s available fish, served with our side dishes

with EVO oil

of potatoes from Montese

assortment of fresh seasonal vegetables cooked over an open flame

homemade

with sage

with garlic, oil and chili pepper and anchovies

with apple cider vinegar

with pancetta or plain

anchovies, walnuts, garlic and lemon

with oil, pepper and lemon

of different ages, over 24, over 40, over 70 months

with Balsamic Vinegar of Modena

organic tomato sauce az. agr. Paolo Petrilli,

stracciatella of buffalo mozzarella cheese,

anchovies of the Cantabrian Codesa Gold series,

capers powder from Pantelleria,

cherry tomatoes confit and Brisighella EVO oil

lime focaccia with

Mediterranean bluefin tuna,

stracciatella of Bufala Campana mozzarella cheese,

confit cherry tomatoes, rocket pesto

mozzarella cheese with organic milk,

smoked cooked bacon
“La Giovanna” by Capitelli,

sauted mushrooms

“fior di latte” mozzarella cheese,

pumpkin flowers,

anchovies Cantabrico Codesa Gold series

smoked provola,

browned sausages of Massimo Zivieri,

cream of friarielli and toasted pine nuts

organic tomato sauce az. agr. Paolo Petrilli,

stracciatella of buffalo mozzarella cheese,

raw shoulder of Palasone and oil EVO Brisighella

organic tomato sauce az. agr. Paolo Petrilli,

buffalo mozzarella cheese,

fresh basil,

Maldon salt and Brisighella EVO oil

Castagnaccio (chestnut cake)

Rice cake

“Barozzi” style cake

Erbazzone cake

Tagliatelle cake

Apple pie

Grasparossa Pears with zabaglione or hot chocolate

Zuppa inglese

Tiramisù

freshly fried and filled at the table

Custard ice cream with Paolo Parisi eggs
Fiordilatte

(served with pralines, zabaglione or hot chocolate)