Azulino

A regional dish from the Marche region of Italy, made with meat-stuffed olives coated in batter and fried. Enjoy the crispy texture and the saltiness of the olives.

A dish of hollowed-out onions, stuffed and slowly roasted with rock salt, enhancing the natural sweetness of the onions.

A fluffy soufflé made with corn, topped with a rich cheese sauce.

A salad of boiled broccoli, sprinkled with pureed hard-boiled egg, resembling mimosa flowers.

A cold appetizer of cold-smoked trout paired with a tangy marinated purple cabbage.

Fried corn fritters generously topped with sheep's milk pecorino cheese. Characterized by its sweet and salty flavor.

A dish of conger eel fritters, paired with sweet fruit tomatoes and watercress, finished with balsamic vinegar.

An appetizer of salty prosciutto and seasonal fruit, served with a rich gorgonzola mousse. Pairs well with wine.

A dish of whole stuffed mushrooms, called 'bombs', served with fragrant summer truffle.

Creamy burrata cheese and fruit tomato caprese, accented with anchovies.

Dishes made with fresh horse meat. You can choose between tartare, which preserves the raw texture, or tataki, which is lightly seared on the surface.

Fritto misto of seafood coated in semolina flour. Enjoy the crispy texture of the batter.

A luxurious dish of charcoal-grilled fresh fish, paired with creamy burrata cheese and fragrant black truffle.

A main dish of charcoal-grilled, fragrant bone-in lamb chops.

A dish of squid ink kneaded into flat tagliolini pasta, combined with the umami of squid and bottarga, and the spiciness of horseradish.

Fusilli Cellentani, spiral-shaped short pasta, finished with a tomato sauce using 'Nduja, a spicy soft salami.

A seasonal pasta dish featuring cold tagliolini with a fruit tomato and peach sauce, served with charcoal-grilled conger eel.

Orecchiette, ear-shaped pasta, tossed with a sauce of tenderly stewed broccoli and Italian sausage.

Enjoy Pappardelle, wide pasta kneaded with herbs and pepper, with a rich meat ragu sauce.

Casarecce, short pasta with an S-shaped cross-section, paired with a sauce infused with the umami of pork ribs.

Fagottini, stuffed pasta, tossed in a butter sauce (al burro) and served with crispy prosciutto.