[ À la CARTE ]
KING CRAB fennel, orange and caviar 45
SQUIDS filled with dried tomato, salted ricotta cheese and tuna on bread and garlic cream 40
SHRIMP CANEDERLI with mushrooms consommé, speck and lemon 45
HERBS RISOTTO red mullet and smoked scamorza cheese 42
EGG cheese, pepper and pork cheek 40
POTATOES DUMPLINGS stuffed with duck ragout, foie gras and black truffle 42
BURNT WHEAT TORTELLI stuffed with horse meat in pecorino cheese foam 40
PIGEON with quince cream and cabbage 45
TURBOT whit chickpeas, cardoncelli mushrooms and lemon 50
LAMB from my native land Puglia 50
COPPA HAM savoy cabbage, potato and pear mustard 50
OCTOPUS lacquered on the barbecue sauce, with potatoes mousse and herbs and flowers salad 50

[ DESSERTS ]
CHICCOCREMOSO WITH MASCARPONE, white coffee ice-cream and crunchy cocoa tapioca 28
MANGO passion fruit, meringue and lychee ice cream 28
CHOCOLATE CAKE with red wine pear ice cream 28
THE ITALIAN GIANDUIOTTO 28
MOZZARELLA CHEESE almonds and San Marzano ice cream 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
Shrimp canederli with mushrooms consommé, speck and lemon
Potatoes dumplings stuffed with duck ragout, foie gras and black truffle
Lamb from my native land Puglia (dedicated to Michele Varvara)
Chocolate cake with red wine pear ice cream
130

a JOURNEY in PUGLIA
A journey of products and ideas related to my homeland, reinterpreted according to my philosophy
Mussels, potatoes and rice
Squids filled with dried tomato, salted ricotta cheese and tuna on bread and garlic cream
Turnip tops tagliolini, squilla mantis, bottarga and primo sale cheese (like noodles)
Burnt wheat tortelli stuffed with horse meat in pecorino cheese foam
Coppa ham, savoy cabbage, potato and red wine pear mustard
Mozzarella cheese, almonds and San Marzano ice cream
150

the TASTE of the SEA
A selection of courses inspired by what I love most and which represent me more
The sea urchin, oyster and his gold pearl
King crab, fennel, orange and caviar
Hat-shaped pasta, cauliflower, smoked eel and tuna jus
Herbs risotto, red mullet and smoked scamorza cheese
Turbot, chickpeas, cardoncelli mushrooms and lemon
Octopus lacquered on the barbecue sauce, potatoes mousse and herbs and flowers salad
Mango, passion fruit, meringue and lychees ice cream
170