Main dishes

half of a baked duck, truffle glaze, oranges fried in a hosper with star anise, cardamom and cinnamon, rosemary

lamb shoulder, stewed for 12 hours in spices and herbs, fried potatoes

ribeye 22 days moist aging, demiglas sauce with truffle paste, potatoes, forest mushrooms, cherry tomatoes, green onions, parsley oil, Maldon salt

ossobucco, carnaroli rice, Conti Degli Azzoni Chardonnay, mascarpone, saffron, beef glaze, La Cerqua truffle salsa, parsley

duck fillet, shallots, porcini mushrooms, wild mushrooms, dried cherries, beef glaze, parsley, capers, Incanto Bio olive oil

octopus, potatoes, butter, parsley, basil

mackerel, pitted black Leccino olives, anchovy fillets in Testa Conserve olive oil, garlic, shallots, chili peppers, cherry tomatoes, parsley, basil, green oil, served with crispy focaccia

tuna, capers, tomato sauce, anchovy fillets in Testa Conserve olive oil, shallots, cherry tomatoes, pitted black Leccino olives, parsley, basil, Incanto Bio olive oil, parsley oil

salmon fillet, friarielli, shallot, celery stalk, sun-dried tomatoes Pomodori Secchi Alla Pugliese, anchovies fillet in Testa Conserve olive oil, thyme, parsley, anchovy cream, basil, parsley oil

mussels in shells, stalk of celery, shallots, garlic, Conti Degli Azzoni Chardonnay, parsley, basil, butter, olive oil, served with sourdough bread and lemon