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

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

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

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

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

Spaghetto alla chitarra aglio, olio e 'nduja (1;2;8;9)

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

Ravioli stuffed with burrata cheese with Mazara del Vallo red shrimp tartare (2;4;8;9)

Pappardelle pasta in rabbit ragout with smoked provolone cheese and olive powder (1;2;7)

Eggplant parmigiana (2)

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

Amberjack tataki, creamy zucchini scapece and grilled zucchini (9)

Piedmontese Fassona fillet, Pan Brioches, Tropea red onion marmalade and foie gras (1;2;8)