in Parma ham and lard of Patanegra (2)
from the Cantabrian Sea, 2 canapés with stracciatella cheese and lemon zest (1,4,7)
with organic chickpea hummus
in guanciale-based sauce, fresh basil (7,9)
filled with Barolo bacon and smoked provola (7)
with sautéed turnip tops, Parmesan cream (1,7)
(1)
Branzi fondue, Cecina de Leon (3,7)
Horse speck with herbs, balsamic vinegar aged in barrels (1,7)
Carasau bread, 'nduja from Spilinga (4,7)
Italian pink prawn ceviche, avocado cream (2)
Homemade tuna sauce (3,4)
Homemade Tonnato sauce (3,4)
Parmigiano Reggiano from red cows, raw in Barolo, white melon, grapefruit mayo 2 pcs (3,7)
Blue cheese fondue, balsamic reduction, warm bread crostini (1,7)
Bourbon sauce and our coleslaw salad (1)
with black truffle mortadella from Norcia (1,7)
Vanilla orange, squid, Taggiasca olives (14)
Dressing with Cantabrian anchovies, Fuji apple (4,7)
Wagyu lard, pecorino, sea mayo (1,3,7,14)
Italian-style pink shrimp ceviche (1,2,7)