EARTH MENU
Antipasti
from black pig raised in semi-wild conditions on the Sibillin mountains, cut with a knife
Parmigiano Reggiano foam from red cows and porcini mushrooms from Ascoli
Grilled artichoke, broad bean cream, 7-cereal crumble and basil oil
Capocollo of Martina Franca Santoro company and burrata stracciatella
Selection of cheeses served with walnut kernels and gingerbread from Toussaint bakery in Burgundy, France
of Marchigiana 5R
served in 3 variations
Parma ham aged 24 months DOP, ham, loin, larded fillet, salami and Ciauscolo IGP Re Norcino
(recommended for 2 people)
served with 7-grain croutons
First courses
meat, with baby spinach, cream of potatoes with saffron Volpini and crunchy almonds
Parmigiano Reggiano cream, red cows, Ascoli porcini mushrooms and aromatic herbs
artichokes in two consistencies and pecorino romano DOP
All the pasta is handmade by us and the tagliatelle are rolled out with a rolling pin
Second courses
Aged for 60 days
weight approximately 1kg
served on soapstone
Angus steak, Black Angus picanha and lamb ribs
served on soapstone, recommended for 2 people
Grilled Sashi Finlandia fillet with radicchio, pine nuts, cherry tomatoes and balsamic vinegar dressing
Grilled Sashi Finlandia fillet with Ascoli porcini mushroom dressing and crushed potato with rosemary
with diced baked vegetables
with crispy potatoes
Lamb ribs from Scotland PGI
served with a mix of wild herbs
Beef, Chicken and Lamb in Panko
served with Ascoli olives and fried cremini
SEA MENU
Antipasti
stracciatella and turmeric croutons
served with homemade mayonnaise
marinated by us in salt, citrus and black pepper, served with black bread chips, mango sauce and crunchy almonds
In two cookings on cream of potatoes with saffron Volpini
First courses
Senatore Cappelli flour in octopus soup, slightly spicy
cod, leccino olives and burnt cherry tomatoes
All the pasta is handmade by us and the tagliatelle are rolled out with a rolling pin
Second courses
Baked golden Gargano sea bass, with Jerusalem artichoke cream and artichoke chips
Squid, shrimp and courgette
Shrimps, squid, mixed seafood and our vegetables
OUR PIZZAS
Menu
Contemporary Pizzas
Stracciatella, confit datterino, Tropea onion and 24 month Parma ham
Red Fornarina, stracciatella, confit datterino, fresh sprouts and Cantabrian anchovies “Reserva”
Tomato, mixed salad, caramelized onion, Bonito del Norte tuna and mayonnaise made by us
Stracchino cream, mixed salad, salmon marinated by us in salt and citrus fruits and mandarin oil
Fiordilatte, soft potatoes with saffron Volpini, Santoro bacon and porcini mushrooms from Ascoli
Fiordilatte, turnip tops, leccino olives, stracciatella and chilli pepper
Red Fornarina, stracciatella, confit datterino, mixed salad and 24-month Parma Ham
In order to offer you a unique experience, it is not possible to make changes to contemporary pizzas
Menu
White pizzas
Fiordilatte, potatoes, Santoro bacon and Gorgonzola Dop
Mozzarella, courgettes, aubergines, potatoes and cherry tomatoes
Cream of stracchino, PGI mortadella and Bronte pistachios
Fiordilatte, champignon mushrooms, truffle cream and Alto Adige PGI speck
Fiordilatte, grilled artichokes, smoked scamorza and Santoro bacon
Fiordilatte, stracchino, radicchio, walnuts, Santoro bacon and pepper
Fiordilatte, grilled artichokes, Re Norcino loin and pecorino romano DOP
Menu
Red pizzas
Tomato, Fiordilatte Murgella, fresh basil and its oil
Added, as per tradition, 24-month-old Parmigiano Reggiano red cows €2
Tomato, mozzarella, wild herbs and sausage Az. Agricola Gatto
Tomato, fiordilatte, Az. Agricola Gatto sausage, cherry tomatoes and Apulian oregano
Tomato, mozzarella, aubergines, Az. Agricola Gatto sausage and parmesan
Tomato, Bonito del Norte tuna, Salento capers and pepper cream
Tomato, DOP buffalo mozzarella and Apulian oregano
Sautéed spicy cherry tomatoes and onion, leccino olives and stracciatella
Additions
We inform our kind customers that on Saturday the pizzeria service is active only for take-away.
Side dishes
mixed fried with meatballs, courgettes and chips
breaded and fried custard
of our production
Vegetables and greens cut into cubes and flavored breadcrumbs, browned in the oven
chicory, chard and spinach
Sweets and fruit
served with dark chocolate ice cream
Preparation time 10 min
Dark Chocolate Brownie, Saffron English Cream, Volpini and Maldon Salt
Dark chocolate namelaka, crumble and creamy pecan nut, Maldon salt and EVO
served with three homemade sauces, strawberry, mango and berries
Hazelnut shortcrust pastry, ricotta cream and caramelized pears
served with pear and cinnamon sorbet
of our own production
served with Cantiano cherries
with the late mandarin of Ciaculli
served with our homemade vanilla ice cream
For a unique experience Click here and discover what to pair with our desserts
Menu
For our wine list Click here
