Starters
Pascoli Montani
ricotta with chives
canestrello wafer
leek, lemon and olives
12
Napul'è
aubergine parmigiana
tomato and basil sauce
creamy mozzarella
12
First Courses
Fuoco e Fiamme
trofie
guanciale and datterino tomatoes
finished in a parmesan wheel
flambéed with cognac at the table
14
Ripieno di Primavera
nettle and borage ravioli
parmesan in two textures
aromatic herbs
14
Second Courses
Coniglio di Entroterra
Ligurian-style rabbit
Taggiasca olives, pine nuts and thyme
fried chickpea panissa
16
Lumache alla Molinasca
slow-cooked snails
wild mint
bread and wine
16
Ricordo di Nonna Marghe
salt cod, chickpeas and rosemary
red onion compote
slow-cooked in glass jars
16
Desserts
Senza Tempo
tiramisù
with Vergnano coffee
with homemade savoiardi biscuits
6
Dolce Equilibrio
cinnamon crumble
diplomat cream
peaches and almonds
6
Éros e Thánatos
cocoa crumble
diplomat cream
mixed berry coulis
6
