[ À la CARTE ]
ZUCCHINA AND HIS FLOWER 35
DAIKON RAVIOLI WITH RED SHRIMP mint mayonnaise, caviar and sour cream 40
“LUCANO” BEEF TARTARE vegetables and carbonara sauce 35
TUNA, MISO AND PEACH 45
THE PARMIGIANA RECIPE revised as risotto 40
WHEAT BURNED TORTELLI stuffed with goat, caciocavallo cheese sauce and mushrooms 40
SPAGHETTONE DURUM WHEAT with baked tomato, salted ricotta cheese and basil 35
POTATOES DUMPLINGS stuffed with squid ink ragout and garlic sauce 40
ANCIENT GREEK PASTA clams, tuna bottarga with parsley and lemon foam 35
AUSTRALIAN WAGYU BEEF fermented plum, dates and nettles 65
MY MILANESE VEAL CHOP with vegetables puzzle and anchovy’s mayonnaise 45
MONKFISH AND AUBERGINES 45
LOBSTER carrots, beans and Champagne sauce 55
OCTOPUS in “cialletta molfettese”, mozzarella cheese and salad of herbs and flowers 50

[ DESSERTS ]
CHICCOCREMOSO WITH MASCARPONE, white coffee ice-cream and crunchy cocoa tapioca 28
MY SWEET PUGLIA blueberries, goat’s milk, apricot and lavender ice cream, herbs chlorophyll 28
CHOCOLATE 28
JASMINE STRAWBERRIES basil and almond milk 28
SORBETS of mixed fruits 28

OUR TASTING MENUS
THE TASTING MENUS, DUE TO THEIR COMPLEXITY, ARE MEANT TO BE FOR THE WHOLE TABLE OF DINERS

Substance!!!
My signature dishes in 4 courses
“Lucano” beef tartare, vegetables and carbonara sauce
Spaghettone durum wheat with baked tomato, salted ricotta cheese and basil
My milanese veal chop with vegetables puzzle and anchovy’s mayonnaise
Chiccocremoso with mascarpone, white coffee ice-cream and crunchy cocoa tapioca
140

a JOURNEY in PUGLIA
A journey of products and ideas related to my homeland, reinterpreted according to my philosophy
Sea urchin, burrata cheese, celery, coriander and norway lobster
Mussels, potatoes and rice
The parmigiana recipe revised as risotto
Wheat burned tortelli stuffed with goat, caciocavallo cheese sauce and mushrooms
Octopus in “cialletta molfettese”, mozzarella cheese and salad of herbs and flowers
My sweet Puglia
150

the TASTE of the SEA
A selection of courses inspired by what I love most and which represent me more
The oyster and his pearl
Daikon ravioli with red shrimp, mint mayonnaise, caviar and sour cream
Tuna, miso and peach
Potatoes dumplings stuffed with squid ink ragout and garlic sauce
Lobster, carrots, beans and Champagne sauce
Monkfish and aubergines
Jasmine strawberries, basil and almond milk
170