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RIVITELLATO GOURMET
Fassona beef, the queen of Piedmontese meats, meets red tuna and the enveloping aroma of black truffle. Fesone cooked at 64° for 6 hours, served with soft tufts of tuna sauce, prepared with boiled eggs and yellowfin tuna fillet, Cantabrian anchovies and Italian capers. Black truffle petals complete the dish 16. (C;D)
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L'ABBATTUTA
Piedmontese Fassona tartare with julienned artichokes and squacquerone cheese 15 (G)
Suggested wine pairing: 150 ml glass of Dolcetto d’Alba DOC, Voerzio ‘24 “Rocchettino” 6
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APPETIZERS
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​LA TRINITA' IN LANGA
iOlivier salad with Cantabrian anchovy fillet and caper fruit; Fassona veal cbt in tuna sauce; Piedmontese Fassona tartare with black truffle carpaccio in olive oil
14 (C;D;L;N)
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PRIMI
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HONEY TOAST
House-made warm brioche, goat cheese mousse, and acacia honey. 13
With aged Culatello from Piacenza matured underground​ 15
(A;C;G)
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SECONDO LA TRADIZIONE
Grilled cornmeal cake with creamed codfish, according to tradition.15 (A;F;L;D;G)
Suggested wine pairing: 150 ml glass of Five Roses Salento IGT, ‘24 Leone de Castris 6
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SCHIACCIATA DEL MARINAIO
Grilled octopus tentacle with date tomatoes, Taggia olives, and Italian capers on potato schiacciata. 15 (P)
Suggested wine pairing: 150 ml glass of Roero Arneis DOCG BIO, ‘23 Malvirà 6
​​DELIZIA PASTORALE
An iconic dish of Roman gastronomy, with the addition of crispy Norcia cheek
The cheese and pepper is linked to the tradition of the Lazio shepherds who practiced transumance and transmitted the ingenuity of this masterpiece 14
(A;C;G;H;B)​
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PLURALE DI LIMONE
Carnaroli rice cooked with butter and Parmesan cheese 24 months, served with provolone fondue, dried lemon powder and soft lemon gel of Sorrento 14 (G)
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LINGUINA ESSENZIALE
The soft intensity of Rovigo garlic highlights our spicy oil.
A puff of pecorino cheese, parsley, and crunchy breadcrumbs bring balance to the dish. 13 (A;G)
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TAGLIOLINI D’AUTUNNO
Fresh egg tagliolini sautéed with a trio of mushrooms: porcini, pioppini, and portobello. 14 (A;C;H;B;G)​​​
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ZUCCA E BLU: ARMONIA DI CONTRASTI
Fresh maccheroni pasta with pumpkin cream, Langhe hazelnut crumbs, and Blu di Lanzo cheese. 14 (A;C;H;B;G)
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LA PACCHERATA
Paccheri pasta sautéed with mussels, artichokes, and sun-dried tomatoes in olive oil. €15 (A;H;P;C;B)
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SECONDI
​​TAGLIATA DI FASSONA PIEMONTESE
Sliced Fassona veal with rosemary-roasted potatoes 18
Suggested wine pairing: 150 ml glass of Barbera d’Asti DOCG, ‘20 Pavia “Bricco Blina” 6
SAPORI DI BIRRA E BRACE
Braised Fassona beef cheek cooked in beer and served with double-prepared potatoes: steam-softened and pan-crisped 19 (A).​
​VEGBURGER
House-made veggie burger (chickpeas, cannellini beans, and friarielli greens), served with eggplant caponata. (A;F;L;O;I;N)​
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SPADA SICILIANA
Trancio di *spada scaloppato con pomodorini, capperi italiani e olive di Taggia in evo 17 (D)
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TATAKI MEDITERRANEO
Seared red tuna tataki with caramelized onions and fennel-orange salad. (D)
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*FRITTO REALE
The magic happens when these treasures of the sea meet our Senator Cappelli light and crisp 18 (A;B;D;P)
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SALMONE GLASSATO ALLO SHIRO MISO
Miso-glazed salmon steak with a potato salad (potatoes, purple cabbage, celery, and mayonnaise). 17(D;F)
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*defrosted or shot down at -18°
**homemade pastane, shot down at -18°
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All of our red meats are certificated Coalvi
'Consortium of the protection of the piedmont race'