Crispy but tender suckling pig Low temperature cooking suckling Pig with sweet and sour sauce, eggplants in Tamarindo Infusion

Piccione “à l’etouffè" roasted pigeon breast and thigh, apple butter, crispy foie gras and pigeon "Cibreo"

Manzo al fumo smoked and roasted beef with Pietramala potato, bell peppers and porcini mushrooms

Patata bianca di Pietramala, potato foam and purè, Chicken Liver patè with hezelnut, fresh black truffle

Merluzzo nero poached Black cod fillet with Jerusalem Artichoke cream and chips, Oyster and ice-lime

Gnocchetti di patate e pane al forno bread and potato roasted dumplings, Mozzarella foam and baby basil leaves