Menu
Our menu is a curated selection of dishes that change with the weather and climate.
Each proposal is born from the desire to offer a clean, coherent, authentic gastronomic experience: few ingredients, precise choices, great respect for the raw materials.
From Sunday cooking to forgotten recipes, each dish is an invitation to slow down and rediscover the pleasure of simplicity done well.
…Our appetizers
The Busseto culaccia and the netted melon
Salmon trout marinated in vinegar with balsamic-marinated vegetables
Roasted veal fillet in tuna sauce
Copper apple gazpacho with prawns and seared scallops
Fassona beef tartare, crispy courgette flowers, parmesan biscuits and mint mayo
Sea bass carpaccio, passion fruit sauce with seasonal fruit and vegetables
…Risottos…fresh pasta
Riserva San Massimo risotto with three cherry tomatoes, buffalo stracciatella cream, and basil
Bronze-drawn Gragnano paccheri with amatriciana sauce
Bronze-drawn spaghetti, clams, lime and mullet bottarga
Fresh pasta tagliatelle with rabbit ragù
Culurgiones stuffed with seafood, cream of zucchini with mint and bisque
“Recommended by the chef”
Riserva San Massimo risotto with parmesan, Lake Maggiore perch fillets, butter, and sage.
…The selection of land and water
Milanese veal cutlet (400g) and cherry tomato salad
Sliced beef with rosemary-scented new potatoes
Fish fillet with seasonal vegetables
Larded rabbit porchetta, Carmagnola peppers and sweet and sour spring onions
Grilled octopus and carrot hummus
Our selection of cheeses with mustards and honey
…Our desserts
72% dark chocolate cake with custard and ice cream
Strawberry soup and ice cream
Peach Tarte Tatin revisited with cream ice cream
Catalan cream with pistachios and fresh raspberries
Luxardo Maraschino Pineapple Cup
Tiramisu with fresh apricots
Note:
Some of our raw materials are subject to remediation procedures
with blast chiller to guarantee our customers the highest product quality.