persimmon, grapefruit mayo, 2 pcs (3,7)
Zucchini scapece cream 2 pcs (4,7)
Bourbon sauce and our coleslaw salad (1)
with calabrian black pork cheek, pecorino cheese, and sea mayo (1,3,7,14)
Italian-style white fish ceviche (1,3,4,7)
and Blue d'Aoste Fondue (1,3,7,10)
with Concassé of Costiera tomato (1)
Burrata stracciatella and untreated lemon zest (1,4,7)
Seared and black truffle shavings (1)
In saor with dehydrated apricots (4,8)
Italian pink prawn ceviche, avocado cream (2)
Vanilla orange, squid, Taggiasca olives (14)
with black truffle mortadella from Norcia (1,7)
and Calabrian black pork bacon (1,3,7)
with Porcaloca and alpine Fontina (1,7)
with walnuts, honey, goat blue cheese fondue, and Cecina de León (1,7,8)
in Parma ham and lard of Patanegra (2)
with organic chickpea hummus
filled with Barolo bacon and smoked provola (7)
Carasau bread, 'nduja from San Miele (4,7)
