Conti

Thin slices of raw beef served with arugula, capers, and truffle-scented pecorino (sheep's cheese). A fresh and flavorful dish.

Fried calamari rings in a light batter. Crispy on the outside and tender on the inside, often served with lemon.

Creamy pea soup with a hint of lemon. Garnished with beef jerky (bresaola) chips and almonds for crunch.

Fresh Italian cheese with a creamy center, served marinated with candied lemon and bottarga (dried mullet roe) for a salty note.

Thin slices of raw fish marinated in lime, accompanied by crunchy fennel and fresh coriander.

Mix of organic vegetables sautéed in a pan, served with shavings of Protected Designation of Origin Parmigiano Reggiano.

Long, flat pasta served with bottarga (dried and grated fish roe), lemon, and parsley. An intense marine flavor.

Ribbon-shaped pasta served with rich, melting foie gras, sprinkled with toasted hazelnuts for crunch.

Long pasta served with langoustines in an Armoricaine sauce, made with tomato, white wine, cognac, and herbs.

Stuffed pasta served with porcini mushroom jus and a creamy mushroom cream. A dish rich in woodland flavors.

Short tube-shaped pasta served with the creamy heart of burrata (burrata flower). Simple and delicious.

St. Pierre fish fillet with delicate flesh, served with aniseed fennel cream and a vierge sauce (olive oil, lemon, tomatoes, herbs).

Thick and tender grilled beef fillet, served with a red wine sauce and a porcini mushroom potato gratin.

Creamy rice cooked slowly with broth, enhanced with zucchini and salty Parma ham.

Layered pasta filled with lobster meat and topped with a bisque (rich crustacean sauce).

Fresh pasta served with a generous 10-gram portion of black truffle. A luxurious dish with an intense, earthy aroma.

Assortment of Italian cheeses including Gorgonzola (creamy blue), Parmesan (hard paste), and truffle-flavored Pecorino (sheep's milk).

Italian frozen dessert shaped like a truffle, coated in cocoa, served 'affogato' (drowned) in hot espresso or liqueur.

Soft small cakes soaked in lemon liqueur (Limoncello), served with a refreshing lemon sorbet.

Light and airy dessert cream made from egg yolks, sugar, and sparkling Prosecco wine, whipped hot.

Crispy puff pastry served with morello cherries in syrup (Amarena) and a milk ice cream or cream (Fior di latte).

Selection of artisanal ice creams and sorbets from Pozzetto.

Famous Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa.

Assortment of fresh fruits selected according to the season.

A complete menu including a starter, main course, and dessert. Choose from a selection of classic and modern Italian dishes.