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Our menu

SOMETHING TO START

Pastry filled with Chicken liver patè served and strawberry sauce 1.2.6.8.9.11.

Beef Tartare, dried tomato, aubergine cream, parmesan chips 6.9.

ARTICHOKE cooked in EVO oil, poached egg, saffron suce, topinambur 1.2.9.

pecorino sheep cheese FLAN, broad beans, ciauscolo salami 2.9.

Codfish cooked in EVO oil, and special tiny beans from Trasimeno Lake 8.

HANDMADE FIRST COURSES

Thick spaghetti, tomatoes variations 1.2.8.

Ravioli filled with Carbonara sauce with artisanal pork cheekand seasoned cheese 1.2.9.

Bocconotti pasta with peas and pulled Veal like “tuna” 1.2.

little Potatoes dumplings, “cheese and pepper” sauce, and wild asparagus1.2.9.

pasta made with three fingers with free range“Cinta Senese” Pork1.2.8.13.

SECOND COURSES ...

Thigh DUCK
in “confit” with plums and dried cherry tomato from Sicily 1.13.

FILLET of Veal
oven backed arichocke

Boneless and stuffed QUAIL
with sausages from Panicale 1.2.9.

Oven-baked LAMB
chops in Sicilian Pistachio crust 6.

RABBIT filled
with black cabbage, bacon, with olives and onions sauce 8.13.

DESSERTS

Sicilian Cannoli with ricotta and pistachio 1.2.6.9.

Lemon meringue pie1.2.9.

cocao half-sphere, marinated pear, chocolate mousse 1.2.6.9.

almonds buquit, caramel mousse, sandblased almonds1.2.5.6.9.

Allergens: 1) gluten 2) eggs 3) shellfish 4) fish 5) peanuts 6) nuts 7) soy 8) celery 9) milk and lactose 10) mustard 11) sesame seeds 12) lupins 13) sulfur dioxide 14) clams

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