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Gli antipasti
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Fois Gras
with mango puree and passion fruit jelly
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Tonno di coniglio
Rabbit tuna-style with pumpkin flan and “Bagna Cauda”
(hot dip based on anchovies) -
Tortino di Carciofi e patate
warm artichokes and potatoes pie
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The tasting of the three starters
Foie Gras, tonno di coniglio, and tortino di carciofi
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Stock fish salad
dried stockfish boiled with dried tomatoes, pinenuts and basil
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Un Salame, la Coppa e il Culatello
Dried tomatoes in olive Oil
Salame Sant'Olcese Parodi di Genova,
Coppa Piacentina D.O.P.
Culatello con cotenna di Parma
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Le nostre paste fresche
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Rabbit Ravioli
in sauce with thyme
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Wild herb Ravioli
With autumnal pumkin ragout
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Chestnut flour Pappardelle
With wild boar ragout
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La Fidelanza (minimum 2 persons)
pot-roasted macaroni with tomatoes, sausage, dried mushrooms, olives…
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I piatti di mezzo
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Stockfish casserole
With mushrooms and chestnuts
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Rabbit casserole
with Vermentino wine and Liguria olives
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Goat stew
with white beans from Pigna
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Wildboar stew
With Polenta
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Barbecued meat on olive-wood embers:
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Grilled filet of beef
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Grilled lamb chops
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The cheeses
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Il gran plateau (6 cheeses tasting)
ewe, goat and cow cheeses Toma Sheep Brigasca by Nevio Balbis served with Cugnà (raisin and fruit compote) the marmalades from Monastero delle Carmelitane Scalze di Sanremo
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Il piccolo plateau (3 cheeses tasting)
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Cover charge 2.50€ a head