For the preparation of each dish we respect the seasonal calendar of fruits and vegetables by choosing products from certified organic farming from local producers. All the flours used come from organic farming and are ground to stone. We try to satisfy any type of palate: in our kitchen there are vegetarian, vegan and gluten-free dishes.
The card of our menus is produced with energy
100% renewable and recycled material.
The paper from our menus is produced with 100% renewable energy and recycled material.
Parma RAW HAM PDO seasoning
22 months, speck aged 9 months, suppressed
mortadella of the Sienese belt, Sienese belt lard with delights in oil Select
Culatello di Zibello PDO seasoning 12 months, speck wine ennobled in Recioto aged for 12 months, Capocollo di cinta senese, bacon Tuscany baked at low temperature, Fennel PGI with delights in oil Select
Taleggio di malga, Monte Veronese PDO d'Allevo Mezzano, an old-age cimbro, gorgonzola Malghese PDO combined with handcrafted mustards from organic farming
Goat Baiz, Goat's Robiola Bolke, Kitz goat's tender caciotta, Blue Canabe of blue goat paired with mustards artisans from organic farming
Cow ricotta, buffalo mozzarella bell, corato burrata with homemade gardener
(recommended for 2 and served with cooked vegetables)
Salad Dell'orto Tomato Onions Red cuckoos of Lipari, olives by Nocellara of the Belice, Basil Greek feta
Salad Dell'orto mizuna, Valerian chest of chicken, olives by Nocellara of the Belice, mayonnaise of soybeans, carrots, Corn
Vegetable garden salad, arugula, tomatoes, first goat salt, cabbage pak-choi and crumbled almonds
Vegetable garden salad, chicory, sugar loaf radicchio, tomatoes,
chickpeas, cucumbers, soybean shoots,
flaxseeds, sunflower seeds, nut powder
Vegetable garden salad, arugula, tomatoes, mozzarelline, olives Nocellara del Belice, tuna, Lipari capers, corn