Giò Ristocantina

Deep fried baccalà with lime and garlic mayo and spicy sauce

Deep fried rabbit with lime and garlic mayo and spicy sauce

Croquettes (4 pieces) with potatoes and chianina beef with lime and garlic mayo and spicy sauce

Deep fried zucchini flowers stuffed with mozzarella and anchovies

Crispy egg with parmesan mousse, fresh black truffle and hazelnuts

Bis lake fish tartare

Lake char with rocket pesto and salmon trout with marinated ginger

Beef tartare in a tacos with parmesan fondue

Beef carpaccio with balsamic vinegar, parmesan crumble and dried raspberries

Profiteroles stuffed with pigeon liver and wine-chocolate sauce

Charcoal pigeon breast skewer with vinsanto reduction

Fresh pasta tagliatelle with pigeon ragout served with mixed berries, cooking stock and butter

Gnocchi with porcini mushroom and sheep cheese fondue

Fresh pasta chicarelli with carp ragout, black olive crumble, rocket and pachini tomatoes

Fresh pasta tagliatelle with summer fresh black truffle and parmesan fondue

Risotto Acquerello with pumpkin cream, stracciatella cheese and chopped hazelnuts

Preparation time: about 15 minutes

Charcoal amberjack with onions, roasted tomato sauce, pine nuts and raisins

Charcoal carp with zucchini puree, crispy onion and baked tomatoes

Eel charcoal grill with Est! Est!! Est!!! sauce in japanese style, red cabbage marinated with apple vinegar and black sesame seeds

Charcoal octopus with pistachios sauce, baked tomatoes and crispy onion

Charcoal duck breast with redberries sauce

Prussian entrecôte beef (300 gr) with red wine sauce and rocket salad

Pork ribs with BBQ and red sauce

Triple cooked pigeon

Medium-rare CBT breast, chanted legs and wings, bignè of fegatini, with chocolate sauce

Purgatorio beans salad with EVO, salt and pepper

Stir-fried potatoes with garlic and fennel pollen

Stir fried cicory

Sour cicory (oil, salt and lemon)

Espresso / American coffee / Deca

Spiked coffee

Cappuccino

Caffemisù (espresso with tiramisù cream and cocoa powder)

Tea