The Menu
Roots and Territories
Ten-course tasting menu
100
Amouse Bouche
Zeppolina, Aspromonte black pig cheek and Pollino pecorino cheese
Pre-meal
Mammola stockfish, Silan potatoes and peppers
Appetiser
Bagnara swordfish, aubergine and basil
First
Stroncatura con ‘Nduja di Spilinga, alici di Cetraro e finocchietto marino
Middle plate
Sibari rice with tenderloin, courgette flowers and mullet roe
According to
Black piglet of Calabria, corncob and mallet
End of meal
Our Tropean-style tuna
Pre Dessert
Bergamot and liquorice sorbet
Dessert
The memory of a Petrali
The small pastry shop
Appetisers
Raw fish with a selection of tartare, crustaceans and molluscs
(variable selection according to the catch of the day)
50
Marinated Podolica beef tartare with mirin, soy mayonnaise and wasabi
25
Tyrrhenian langoustine smoked in cherry wood, foie gras, soused cherries and liquorice
25
Seared octopus with pepper jam, mousse of Caprino di Aspromonte and Crusco powder
25
Kidney of veal with buffalo blue mousse, candied figs, walnuts and eucalyptus honey
25
Baccalà in olio cottura con Hummus di fagioli di Caria, foglie di tenerumi saltate al burro di Normandia e chips di Tapioca
25
First
Buttons stuffed with Monte Poro ricotta cheese, served with red prawn coulis, its tartare and candied citron
30
Tagliolino Pastificio Colacchio al riccio di mare, profumo di yuzu e foglia d’oro
35
Paccheri with crab, date brunoise and bay leaf powder
25
7-year-old Acquerello rice whipped with three tomatoes and stracciatella and basil
25
Seconds
Astice blu, salsa Normanna” e caviale osietra
35
Mixed fried food from the Gulf with vegetable tempura and sweet and sour sauce
30
Seared amberjack with absolute courgette and its dashi
30
Beef fillet Rossini style
30
Side dishes
Tomato, onion and burrata cheese
10
Cucumber, peach and feta cheese
10
Battered vegetables
10
Dessert
Our ice cream cups
(chocolate, pistachio, hazelnut and fiordilatte)
10
Bergamot and tonka bean sorbet
10
Fruit composition
10
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