Cured meats and cheeses KM0 selection Marco d'Oggiono (2)

Vegetable ratatouille, bitto fondue and hazelnut crunch (2;5;7)

Ovetto (65°C) , peas and parmesan mousse (2;8)

Deer tartare, Milanese-style cardoncello and lovage mayonnaise (1;8;10)

Argentine prawns with chorizo breadcrumbs and smoked mashed potatoes (1;2;4)

Fillets of Lavarello fish from Lake Como in bread crust on fresh spinach salad and passion fruit dressing (1;5)

Lasagnetta with black cabbage and casera cheese (1;2;8)

Tagliolino with squid ink garlic, oil and 'nduja (1;2;8;9)

Paccheri pasta with asparagus and Lake Como missoltino (1;2;8;9)

Pappardelle with rabbit ragout with scamorza cheese and olive powder (1;2;5)

Home Made Ravioli stuffed with burrata cheese, red shrimp tartare, its bisque and lime zest (1;4;8;9)

Pork belly cooked at low temperature in crispy skin, spinach, raisins, pine nuts and béarnaise sauce (1;2;5;8;10)

Eggplant parmigiana with chips and mousse of Parmigiano cheese (2)

C.B.T. and plated octopus, with potato pavé (2;9)

Piedmontese Fassona fillet, pan brioches Tropea red onion marmalade and foie gras (1;2;13)

Caciucco di Lago (pikeperch, char, perch, crayfish) with Altamura bread croutons and garlic cream (1;4;7;9)