| Polpette di bollito Traditional boiled beef meatballs, green sauce, honey mustard, tomato sauce | 12 |
| Autumn roll Wok vegetables in rice paper, Sriracha mayo | 10 |
| Seppie e tuberi CBT cuttlefish noodle, sweet potatoes, beetroot, celeriac, crumble, balsamic vinaigrette | 13 |
| Tartare di Chianina Chianina beef tartare, shallot compote, hazelnut and parmesan crumble, Dijon mustard | 13 |
| Buñuelos de Bacalao Rafols cod meatballs, lime mayonnaise, black olive powder | 12 |
FIRST COURSE
| Spaghettone Super spaghetti "Luigi Verrigni" cooked in black cabbage water, toasted almonds, candied lemon, raw tuna | 14 |
| Il Raviolo Ravioli stuffed with braised beef, its jus, Parmigiano Reggiano foam aged 36 months | 13 |
| La Carbonara Rigatone al torchio Luigi Verrigini, 0 km organic eggs, bacon from Amatrice, pecorino romano DOP aged 12 months | 12 |
| Il Risotto Vialone nano rice with cuttlefish ink, CBT cuttlefish, tangerine gel | 15 |
| Ragù Vegetale Homemade egg tagliolino, seasonal vegetables in different textures, salted ricotta | 12 |
SECOND COURSE
| Filetto Di Maiale Pork fillet, smoked bacon, Golden apple, Romanesco broccoli | 16 |
| La Guancia Braised beef, its stock, mashed potatoes with truffles | 18 |
| Tonno "Yellow Fin" tuna tataki, mango and shallot vinaigrette, sauteed spinach, black bread sail | 19 |
| Il Salmone Roasted salmon fillet, pak choi, dill sauce, Sriracha yogurt | 20 |
| Il Cavolfiore Cauliflower steak, paprika popcorn, harissa, sumac, beetroot gel | 15 |
SIDE DISHES
| Purea di patate al tartufo | 8 |
| Spinaci | 7 |
| Broccoli | 7 |
| Puntarelle (based on seasonal availability) | 8 |
DESSERT
| TIRAMISU Classic recipe: egg yolk, mascarpone, ladyfingers, coffee | 7 |
| Cheesecake frutti di bosco e cioccolato bianco American cream cheese, biscuit, coulis and fresh red fruits, land of white chocolate | 8 |
| Sottobosco fondente Dark chocolate namelaka, cocoa and vanilla crumble, mandarin gel, Maldon salt crystals | 8 |
| Brownie amarene e mascarpone Traditional brownie with mascarpone frosting and cold confit sour cherries | 8 |
| Cannolo ananas e basilico Pineapple and basil decomposed cannolo, creamed sheep ricotta, crunchy wafer | 7 |
| Apple crumble Sautéed smith apples with blackberries, spiced crumble | 8 |
| Cestino di pane ( Forno “Ceccacci”) | 3 |
In this place the fish and the products destined to be consumed
raw, or practically raw, have been subjected to treatment of
preventive remediation in compliance with the rules of the Regulation
CE 853/2004, annex III, section VIII, chapter 3, letter D,
point 3.
In case of food allergies or intolerances, please advise
the service staff.