The Tasting Menu must be chosen by all diners at the table

A path linked to the territory to respect the supply chain which activates a chain of sustainability, but looks outside the territory for techniques and new perspectives, enriched by the experience and pasts of the Chef.

from Ireland's clear seas

Borgo di Mare Santo Spirito

Borgo di Mare Santo Spirito

according to chef's fancy

green apple, white celery, pink pepper licorice powder and crispy wafer

in creamed turnip greens, lampara anchovies with cuttlefish crudité, its black and crumbled taral

beetroot-style with squid and pink shrimp, sour cream, and roasted octopus chunks

red onion caramel with balsamic vinegar and thousand leaf potatoes

roasted Romanesco artichoke, barbecue sauce and parsley oil

Cream of turnip greens, smoked buffalo provola cheese.
After bake: black Parma pork belly from Podere Cadassa and gorgonzola cream.

Organic Corbara peeled tomatoes, smoked buffalo provola cheese and black pepper

(Ask the wait staff)

[14]

*/ **/ *** [2,4,14]

*/ **/ *** [2,4,14]

**/ *** [2,4,7,14]

** [1,2,3,6,7]

** [2,4,14]

**** [1,2,6,14]

Chef's fancy tasting

** [1,2,3,4,6,7,8,9,11,14]

Typical dish consisting of potato croquettes, mozzarella in carrozza, fried pizza with ricotta, pasta omelette, zeppoline and montanarina.

[1,3,6,7]

[1,6,7]

** [1,2,4,6,7]

**/*** [1,3,4,6]

[2,4,14]]

** [2,4]

** [1,2,3,6,7]

[7]

**

Contains gluten

[1,6,11]

Contains gluten

[1,6,11]

Yellow date tomato cream, mozzarella fiordilatte, raspberry caramelized onion, tuna in cooking oil.
Out of the oven: sesame crusted tuna in crudités and ponzu sauce.

[1,4,6,7,11]

Zucchini cream, buffalo mozzarella D.O.P., sautéed shrimp, lemon zucchini half moon. After bake: cream with red shrimp coral and pink shrimp tartare.

[1,2,6,7]

Mozzarella fiordilatte, cream of Mantuan pumpkin, San Magno Lombardo blue cheese, Podere Cadassa black Parma pork sausage.
After bake: aged balsamic vinegar from Acetaia Leonardi.

[1,6,7]

Mozzarella di bufala D.O.P., mashed potatoes bologna of our own production, Parma pork belly from Podere Cadassa, Lombard San Magno Blue herb cheese. Out of the oven: flakes of Parmigiano Reggiano min 28 months.
* recommended with aged balsamic vinegar, ask the waiter

[1,6,7] ALSO TAKEAWAY

Mozzarella fiordilatte. After bake: "Ponte Romano" raw ham, pecorino cheese flakes and caramelized figs

[1,6,7,10]

Mozzarella fiordilatte, cave-aged caciocavallo cheese. After bake: capocollo di Martina Franca, burrata pugliese, primitivo reduction and crumbled tarallini.

[1,6,7,11,13]

Mozzarella fiordilatte, Piedmontese Tibert cheese, Taleggio D.O.P., Piedmontese blue cheese Blu di San Magno lombardo. After bake: flakes of Parmigiano Reggiano cheese minimum 28 months.
recommended with honey and nuts, ask the waiter

[1,6,7] ALSO TAKEAWAY

Creamed peppers, buffalo mozzarella D.O.P., spicy salami, caramelized radicchio. After bake: arrabbiata sauce, slivers of Pecorino Romano D.O.P. cheese.

[1,6,7,13]

Buffalo Mozzarella D.O.P., truffle cream, porcini mushrooms. After bake:speck Alto Adige I.G.P.

[1,6,7] ALSO TAKEAWAY

Mozzarella fiordilatte, rustic artichokes. After bake: mortadella "La favola," stracciatella con di latte bufala and pistachio cream.

[1,6,7] ALSO TAKEAWAY

Mozzarella fiordilatte. After bake: bacon sausage patties, fried and cooked in sauce with a sprinkling of 24-month Parmigiano Reggiano and burrata pugliese.

[1,3,6,7]

Mozzarella fiordilatte, P.D.O. buffalo ricotta, sweet salami, fresh cicoli. After bake: tomato, pecorino cheese and basil.

[1,6,7]

Double closed pasta, tomato, mozzarella fiordilatte, Vesuvian cherry tomatoes, spicy salami, buffalo ricotta D.O.P.

[1,6,7] ALSO TAKEAWAY

San Marzano tomatoes. After bake: flambéed fiordilatte mozzarella, crispy guanciale, and grated pecorino Romano D.O.P. cheese.

[1,6,7,11]

San Marzano nocerino P.D.O. tomato, yellow and red date tomatoes in multiple textures. 
After bake: buffalo mozzarella flambéed.

[1,6,7,11]

After bake: Ponte Romano prosciutto crudo, arugula and red date salad, P.D.O. buffalo mozzarella and extra virgin olive oil.

[1,6,7,11]

Tomato, mozzarella fiordilatte, aubergine parmigiana.
After bake: cream of parmesan reggiano min 28 months and basil.

[1,6,7] ALSO TAKEAWAY

Smoked buffalo provola cheese, sausage and fresh seasonal friarielli.
* pizza available seasonally

[1,6,7] ALSO TAKEAWAY

Smoked buffalo provola cheese, Piennolo cherry tomatoes, basil.

[1,6,7,11] ALSO TAKEAWAY

Tomato, mozzarella fiordilatte, Parma pork belly from Podere Cadassa, slices of roasted bologna potatoes, buffalo ricotta D.O.P.

[1,6,7] ALSO TAKEAWAY

Tomato, fiordilatte, fresh mushrooms trifoliated from our own production, sausage. 
After bake: Bonfatti high-quality cooked ham, olive powder, rustic artichokes, basil cream.

[1,6,7] ALSO TAKEAWAY

Tomato, fiordilatte mozzarella, sausage, our own trifoliated porcini mushrooms, red onion, bell pepper cream.

[1,6,7] ALSO TAKEAWAY

Tomato, mozzarella fiordilatte, ham.

[1,6,7] ALSO TAKEAWAY

Tomato, mozzarella fiordilatte, shrimps, octopus, cuttlefish, mussels, clams.

[1,4,6,7,14] ALSO TAKEAWAY

Tomato, mozzarella fiordilatte, Cetara anchovies, oregano.

[1,4,6,7,11] ALSO TAKEAWAY

Tomato. After bake: buffalo mozzarella D.O.P., extra virgin olive oil and basil.

[1,6,7] ALSO TAKEAWAY

Sausage, turnip greens. After bake: buffalo mozzarella D.O.P., extra virgin olive oil and basil.
* pizza disponibile in base alla stagionalità

[1,6,7] ALSO TAKEAWAY

Multi-grain dough, tomato. After bake: stracciatella with buffalo milk, extra virgin olive oil and basil.

[1,6,7,11] ALSO TAKEAWAY

Tomato sauce, mozzarella fiordilatte.

[1,6,7] ALSO TAKEAWAY

Tomato sauce, buffalo mozzarella PDO.

[1,6,7] ALSO TAKEAWAY

Tomato sauce, garlic and oregano.

[1,6,7] ALSO TAKEAWAY

Mozzarella fiordilatte.

[1,6,7] ALSO TAKEAWAY

Tomato sauce.

[1,6,7] ALSO TAKEAWAY

Tomato sauce, mozzarella fiordilatte.

[1,6,7,11] ALSO TAKEAWAY