Il Carpaccio

A 6-course tasting journey chosen by the chef. · A culinary journey through the flavors and aromas of Italy. · Served for the entire table.

Lunch menu including the appetizer of the day and the main course of the day. · Inspired by traditional home cooking. · Available from Tuesday to Friday.

Raw scallops served with a mollusk emulsion. · Accompanied by green tomato sauce and crispy puntarelle.

Thin slices of carrot-glazed pumpkin. · Served with an aromatic arugula sauce.

A signature dish celebrating the egg in various textures. · Includes potato foam, eggs, and Osciètre caviar.

Beef carpaccio served with Caesar sauce. · Enriched with crispy amaranth and truffle.

Roasted octopus skewer with spicy 'nduja sausage. · Accompanied by tomato jam and Sardinian bread.

Grilled broccoli rabe. · Served with a rich pistachio béarnaise sauce.

Risotto creamed with Calabrian spicy spread. · Garnished with raw black cuttlefish and citrus notes.

Dill-scented risotto. · Served with pistachio zabaglione and prized Sicilian red prawns.

Paccheri pasta with a special tomato sauce. · Signature dish of the Da Vittorio restaurant.

Linguine pasta seasoned with the ingredients of pizza marinara. · Flavors of tomato, garlic, and oregano.

Long, thin fresh pasta. · Served with black truffle.

Tortellini seasoned with cream and lemon zest. · Complemented by an aromatic rosemary pesto.

Risotto with mozzarella and raw shrimp. · Enriched with almonds and wild pepper.

Pasta filled with cod. · Seasoned with lemon and chives.

Fettuccine served with prized truffle. · A luxurious and aromatic first course.

St. Peter's fish fillet. · Served with crispy peppers (crusco) and egg yolk.

Salt-crusted cod. · Accompanied by cherry tomatoes, sweet onion, and baked olives.

Sea bass served with chive sauce. · Garnished with almonds and green asparagus.

Lamb meat with sweet and sour sauce. · Served with grilled broccoli rabe.

Pigeon served in two distinct courses. · Includes juniper-infused breast and a thigh ragu lasagnetta.

Giant Milanese cutlet with the bone. · Served with cherry tomatoes and baked potatoes. · Price per person, minimum two people.

Catch of the day with porcini mushrooms and arugula. · Seasoned with yuzokosho, a citrus and chili paste.

Prized red tuna. · Served with traditional Tuscan sweet and sour sauce.

Cod served with artichokes. · Accompanied by a seafood salad with razor clams and oysters.

Lamb saddle prepared pizzaiola style. · Served with beans 'all'uccelletto' and a touch of kimchi.