Menu 2025

Starters

• Gnocchi di fave – Delicate gnocchi made from fresh fava beans, offering a light vegetal sweetness to awaken the palate.
• Crema di lattuga e vongole selvatiche – A smooth lettuce cream paired with tender wild clams, delivering a refreshing sea-inspired taste.
• Bottoni ripieni di genovese di polpo – Bite-sized stuffed pasta buttons filled with savory octopus Genovese sauce, a rich melding of flavors.
• Tagliatelle cotte nel dashi mantecate con cicale di mare e crudo di ricciola – Fresh tagliatelle cooked in delicate dashi broth, enriched with mantis shrimp and slices of raw amberjack, for an umami-packed start.

Mains

• Tortelli ripieni di genovese di polpo – Handmade tortelli bursting with octopus in a Genovese sauce, a signature dish blending texture and flavor.
• Tagliatelle cotte nel dashi mantecate alle cicale e crudo di ricciola – Velvety tagliatelle cooked in dashi broth, harmonized with mantis shrimp and raw amberjack slices for an extraordinary taste.
• Gnocchi ripieni di zucca con ragù di guancia di manzo – Pumpkin-filled gnocchi paired with a rich beef cheek ragù, combining earthy sweetness with hearty depth.
• Bottoni croccanti di pollo alla cacciatora – Crispy chicken buttons inspired by the classic cacciatora style, delivering robust and comforting flavors.
• Gnocchetti di fave e vongole selvatiche – Tender little gnocchi combined with fresh fava beans and wild clams, evoking the essence of the sea and land.
• Maialino da latte arrosto – Succulent roast suckling pig, a tender and flavorful centerpiece celebrating Tuscan heritage.
• Il manzo e il brunello – A sophisticated pairing of premium beef with the renowned Brunello wine, showcasing robust and elegant flavors.
• Controfiletto d'agnello e il carciofo – Lamb sirloin served with artichoke, combining tender meat with fresh, slightly bitter vegetable notes.
• È quasi un baccalà alla vicentina – A creative take on the traditional Vicenza-style salt cod, rich in savory depth and tradition.
• Trancio di morone – A fillet of fresh bass, expertly prepared to highlight its natural flavors and delicate texture.
• Carré di rombo alla mugnaia – Turbot carré cooked Mugnaia style with a light, buttery crust, delivering refined seafood pleasure.

Desserts

• Il dolce di Simonetta – A specially crafted dessert by Simonetta, promising a unique and memorable flavor experience.
• Millefoglie alla nocciola – Layers of delicate puff pastry with rich hazelnut cream, blending crisp texture and nutty sweetness.
• Tortino di ricotta con crema soffiata all'arancia – A ricotta tart topped with airy orange cream, offering a light, citrusy finish.
• Tiepido di mele e gelato al vinsanto – Warm apple dessert served with Vinsanto ice cream, a comforting and traditional Tuscan sweet treat.

Drinks and Specials