L'Enoteca

A small gourmet pizza topped with fresh truffle. Crispy at the edges and soft in the center, it enhances the intense and earthy aroma of the prized truffle.

Fresh stretched-curd cheese made from buffalo milk, served with the sweetness of marinated persimmons and the vegetable oyster (scorzonera or salsify). A fresh appetizer that plays on sweet-salty contrasts.

A Piedmontese classic: thin slices of slow-cooked veal, covered with a creamy sauce made from tuna, capers, and anchovies. Tender and flavorful, served cold.

Recomposed squid in a tile shape, served with diced vegetables and sweet and sour onions. The bread crumble adds a crunchy note to the seafood dish.

Salad of raw and crunchy Catalan chicory sprouts (puntarelle). Traditionally dressed with an anchovy, oil, and garlic pesto, enriched with Ligurian olives and Parmesan shavings.

Thick and smooth cream made from pumpkin, garnished with toasted hazelnuts for crunchiness. Fragranced with Tonka beans which impart an aroma similar to vanilla and almond.

Very thin slices of bresaola (cured and dried beef) served raw. Accompanied by fresh fennel, gorgonzola blue cheese, and a touch of honey to balance the saltiness.

Fresh egg pasta cut wide (pappardelle) dressed with a rich beef ragout slow-braised in wine and herbs. A robust and flavorful dish.

Classic first course of Italian seafood cuisine. Spaghetti sautéed with clams, garlic, olive oil, and fresh parsley. Delicate yet persistent sea flavor.

Flat long pasta served with a creamy and fragrant sauce prepared with Prosecco wine and orange zest or juice. A citrusy and refined pairing.

Creamy risotto flavored with saffron, which gives it the typical golden yellow color. Enriched by the citrusy aroma of bergamot and the richness of beef marrow.

Stuffed pasta made with dark buckwheat flour, filled with potatoes and Fontina cheese. Dressed simply with melted butter, sage, garlic, and chard.

Thin fresh pasta similar to spaghetti, dressed with a squid sauce. Fermented black garlic adds sweet and balsamic notes, complemented by cherry tomatoes and savory caper powder.

Fresh egg pasta, cut thin (likely with spinach), dressed with broccoli, the intense flavor of sun-dried tomatoes, and the saltiness of anchovies.

Whole baked sea bass (spigola). Served with pan-seared vegetables and dressed with 'salsa vergine', a sauce based on olive oil, lemon juice, and diced tomatoes.

Turbot fillet, a prized white fish, laid on a chickpea cream. Accompanied by grilled spring onions and a light green sauce.

Tender lamb fillet prepared with bold Mediterranean flavors (olives, capers, tomatoes typical of puttanesca). Served with sautéed baby spinach.

Cut of veal with the central bone containing marrow, slow-braised until very tender. Accompanied by a classic creamy mashed potato.

An assortment of mixed cheeses, selected to offer different aging periods and textures.

Small roasted pear tart, served warm. Accompanied by delicate milk-flavored ice cream (fior di latte) and a gin-flavored caramel sauce.

Silky spoon dessert based on cream, flavored with mandarin. Garnished with fresh basil and pink peppercorns for a spicy and aromatic touch.

Famous Italian layered dessert with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa. Enriched with Marsala liqueur wine.

Soft carrot cake, gingerbread ice cream

An original dessert based on candied eggplant (confite). A sweet preparation typical of some Southern Italian traditions, often enriched with chocolate or spices.