Antipasti
CARCIOFO
deep fried artichoke served with cuttlefish and mint oil
POLPO
panfried octopus served with aubergine purée and Nduja of Spilinga
Secondi
RISOTTO
risotto with black cabbage cream and Pecorino Romano DOP
ROMBO
pan-fried turbot with Tropea onions and sautéed mushrooms
Dolce
BONET
chocolate and hazelnut bonet served with Amaretto biscuit crumble and cocoa nibs tuile