Menu
Our menu
#ypographyMenu
Stuzzigrafia
POTATO CHIPS
€6
ANGUS MEATBALLS FRIED IN A CUOPPO
€12
TRADITIONAL POTATO PANZEROTTI WITH MINT AND PECORINO CHEESE
€10
FRIED OCTOPUS AND POTATO FLATBREADS, MAYONNAISE, RED ONION REDUCTION, PARSLEY CHLOROPHYLL
€12
NEEDLE SQUID IN A CUOPPO
€16
ANCHOVY FILLETS FROM THE CANTABRIAN SEA WITH BEPPINO OCCELLI BUTTER AND BREAD CROUTONS
€18
SELECTION OF CHEESES (FRESH AND MATURED) SERVED WITH JAM AND HONEY (serves 2)
€25
SALUMI PUGLIESI FROM GARGANO TO VALLE D'ITRIA (for 2 people)
€25
SEAFOOD TARTARE AND CRUDITES
BLUEFIN TUNA TARTARE, TORITTO ALMONDS, LIME ZEST, STRACCIATELLA AND CUTTLEFISH INK WAFER
€18
OYSTERS GILLARDEAU
€6/pcf
YOUNGSTERS (SEPPIOLINE)
€5/pc
Purple Prawns
€6 per item
CRUDITES PLATTER – GILARDEAU OYSTERS, PURPLE PRAWN, ALLIEVI (BABY CUTTLEFISH), BLUEFIN TUNA TARTARE (recommended for 2 people)
€50
before the first
BURRATA, Capocollo from Martina, rocket and cherry tomatoes
€13
BROCCOLI FLAN AND ITS CRISPY FLORETS, GOAT CHEESE SAUCE, ORANGE EMULSION, EVO IGP OIL AND TAHINA
€13
EGG at 65°, pumpkin cream, Parmesan fondue, crispy leek, basil chlorophyll
€13
HOME-MADE PICANHA CARPACCIO, wild rocket, shavings of Podolico caciocavallo and cherry tomatoes
€14
Potato and Norcina sausage tart, red radicchio, pumpkin velouté and Parmesan fondue
€14
MAIALTONNE’ (PORK LOIN COOKED AT LOW TEMPERATURE WITH MEDITERRANEAN HERBS, TUNA SAUCE) CAPER FLOWERS, CURLY PARSLEY
€15
BEEF TARTARE, DIJON MUSTARD, DEHYDRATED EGG YOLK, PARMESAN FONDUE, BASIL CHLOROPHYLL
€15
First Dishes
AMATRI’ – "Pastificio MANCINI" LINGUINE WITH THREE TYPES OF TOMATO, GUANCIALE, PECORINO CHEESE FONDUE AND RED ONION POWDER
€17
MIXED PASTA FROM “PASTIFICIO MANCINI”, CHICKPEAS, CARDONCELLI MUSHROOMS, BLACK GARLIC, PARSLEY POWDER
€18
pappardelle with porcini mushrooms, Parmesan fondue, parsley powder (subject to availability)
€23
LINGUINE "PASTIFICIO MANCINI", BEPPINO OCCELLI BUTTER WITH ANCHOVIES FROM THE CANTABRIAN SEA NARDIN SELECTION, RED TUNA TARTARE, LIME AND SICHUAN PEPPER
€23
Main Dishes
Baked caciocavallo with fig vin cotto and almonds
€14
HOMEMADE PORK TOMAHAWK, COOKED AT LOW TEMPERATURE FOR 12 HOURS, IN TERIYAKI SAUCE, HONEY AND ORANGES, WITH MUSHROOM CARPACCIO AND CURLY PARSLEY
€22
ENTRECOTE OF PODOLICA, NEW POTATOES, GARDEN VEGETABLES IN VARIOUS CONSISTENCIES
€22
Black Angus picanha, grilled radicchio, walnuts and aged balsamic vinegar
€26
Black Angus diaphragm steak with rocket, cherry tomatoes and shavings of caciocavallo (subject to availability)
€26
Yellowtail fillet with hints of orange and mint, served with spinach cream and goat’s cheese
€20
twice-cooked octopus, mint-infused pea purée, pecorino fondue, tomato powder
€20
ROASTED CUTTLEFISH, ALMOND MILK, BASIL OIL AND BURNT LEMON POWDER
€25
Dessert
Tiramisu
€8
SPUMONE
€7
SPUMONE with SAN MARZANO "borsci" Elixir"
€8
DECONSTRUCTED CUPETA, RUM ZABAGLIONE MOUSSE, DARK CHOCOLATE GANACHE
€10
MADAGASCAR VANILLA PANNACOTTA AND SALTED CARAMEL OR DARK CHOCOLATE GANACHE
€8
Info:
* frozen/killed product.
Some of our products are purchased very fresh and subjected to heat treatment at - 20°C to best preserve their organoleptic properties and guarantee food safety.
Some dishes contain ingredients that are classified as allergens (EC Reg. 1169/2011 - All. II).
Information about the presence of substances or products that cause allergies or intolerances can be found on the following page: menu ingredients detail