Dalla Gioconda Menu Degustazione

Starters

• Tartare di marchigiana, gamberi rosa, brodo al tartufo, agrumi – A refined tartare combining tender Marchigiana beef with sweet pink shrimp, enhanced by an aromatic truffle broth and fresh citrus fruits.
• Baccalà confit, variazione di albicocche, lattuga, mandorle – Salt cod confit paired with delicate apricot variations, crisp lettuce, and crunchy almonds for a harmonious balance.
• Palamita tonnè, salsa tonnata, cerfoglio, sedano – Bluefin tuna served with classic tonnato sauce, accented by fresh chervil and crisp celery for a vibrant flavor profile.
• Totanetti alla brace, curry verde di piselli, basilico – Tender grilled baby squid accompanied by a fragrant green pea curry and fresh basil leaves, blending smoky and herbal notes.
• Fritto di gamberi bianchi, crudo di gamberi rossi, arancia, erbe aromatiche – Crispy white shrimp fritters paired with raw red shrimp, brightened by orange segments and aromatic herbs for a refreshing start.

Mains

• La Zuppiera: pasta cotta nel brodetto di pesci dell’Adriatico, variazione di crudi del giorno – Pasta simmered in a rich Adriatic fish broth, served with a fresh selection of the day's raw fish, showcasing the sea's bounty.
• Spaghettoni scampi e ricci di mare, olio all’alga nori, lime – Thick spaghettoni pasta combined with succulent scampi and sea urchins, enhanced by nori seaweed oil and a touch of zesty lime.
• Paccheri al sugo: il gioco consiste nell’indovinarne gli ingredienti – A delightful mystery dish featuring paccheri pasta with a secret sauce designed to intrigue and satisfy your palate.
• Saluti da Rimini: riso tiepido alla catalana, crudo di crostacei, basilico, cartolina edibile – Warm Catalan-style rice served with raw shellfish, fresh basil, and an edible postcard that adds a creative visual touch.
• Tortelli di erbe marine, primo sale, kefir di erbe aromatiche – Seaweed tortelli filled with fresh ricotta and served with an aromatic herb kefir, marrying land and sea flavors.
• Pescato del giorno con ortaggi del giorno – The freshest catch of the day, skillfully prepared and paired with seasonal vegetables for a wholesome delight.
• Rana pescatrice gratinata alle erbe, misticanza, prezzemolo, lumache – Herb-gratinated monkfish served with mixed greens, fresh parsley, and a unique touch of snails.
• Tonno alla fiorentina fagioli cannellini, midollo, salsa al sangiovese – Tuna steak prepared Florentine style with creamy cannellini beans, rich bone marrow, and a robust Sangiovese wine sauce.
• Daino alla royale ripieno di anatra e scampi, rapa fondente, tartufo nero pregiato – Venison royale stuffed with duck and scampi, accompanied by fondant turnip and luxurious black truffle.

Desserts

• Nocciola: Wafer con ganache di nocciola, nocciola pralinata, emulsione di nocciola, gelato di nocciola, brodo dolce marzo di vino rosso e Grue di cacao – A hazelnut lover's dream with wafer, ganache, praline, emulsion, and ice cream, complemented by a sweet red wine broth and cocoa nibs.
• Pasta e fagioli: crema di fagioli, sorbetto al nocino, quadretti di pasta all’uovo e olio al rosmarino – A creative take on pasta e fagioli featuring bean cream, walnut liqueur sorbet, egg pasta squares, and fragrant rosemary oil.
• Ferratella, arancia, fondo d’anatra e crema pasticciera – Traditional Ferratella waffle paired with orange, savory duck jus, and rich pastry cream for a unique dessert experience.

Drinks and Specials