PIEDMONTESE FASSONA TARTARE ON CARPINO BROAD BEAN CREAM AND CHICORY FROM OSTUNI
19,00 €CARPACCIO OF GARRONESE FILLET WITH RAW PORCINI PINI MUSHROOMS AND GRANA FROM VACCHE ROSSE
28,00 €CORNU ASPERSUM SNAILS IN LIQUORICE SAUCE ON POLENTA CRUSHED GOLD
20,00 €EGG C.B.T. AT 62° ON CREAM OF GREEN ASPARAGUS FROM ALTEDO IGP AND BLACK SUMMER TRUFFLE FLAKES
18,00 €WAGYU BRESAOLA COMES FROM A JAPANESE BEEF WHICH IS KNOWN WORLDWIDE FOR ITS REFINEMENT, MARBLE AND TEXTURE. THE FATTENING PROCESS TO REACH A FINAL WEIGHT OF 700 KG REQUIRES APPROXIMATELY 900 DAYS OF CEREALS AND RICE HAY, ESSENTIAL FOR THE DEVELOPMENT OF MARKING AND THE WHITE COLOR OF THE FAT. (70GR)
32,00 €GRILLED ROCCACASALE SHEEP ARROSTICINI (ABRUZZO) WITH HOMEMADE BBQ SAUCE (8PCS - 240GR)
22,00 €PACCHERI RIGATI DI GRAGNANO “I.G.P.” DRAWN IN BRONZE WITH WHITE VEAL RAGU' AND OAK PORCINI MUSHROOM VELVETUT
20,00 €TROCCOLI PUGLIESI COTTI AL BURRO CHIARIFICATO, FONDUTA VALDOSTANA E TARTUFO NERO PREGIATO DI NORCIA
24,00 €BON BON DI PASTA FRESCA DI NOSTRA PRODUZIONE RIPIENI AL SAPORE DI NERANO CON SALSA AL MASCARPONE, MENTUCCIA E MELOGRANO SPAGNOLO
22,00 €FRESH GNOCCHI FROM OUR PUMPKIN PRODUCTION WITH FIG MUSTARDA, AMARETTI AND PECORINO WITH BLACK CRUST
20,00 €“ARCANO” CARNAROLI RICE: WE PROPOSE THE RISOTTO BASED ON THE PRODUCTS OF THE SEASON AND THE DAILY FANTASY OF CHEF MASSIMO MARRONE
24,00 €BABY BEEF È UN VITELLO OLANDESE , ALIMENTATO CON ALTE DOSI DI MANGIMI COMPOSTI INTEGRATI (M.C.I). VIENE MACELLATO A 300-350 KG ALL'ETÀ DI 8-10 MESI. VIENE COTTO A BASSA TEMPERATURA PER 20 ORE E FINITO SULLA BRACE PER DARGLI LA GIUSTA CROCCANTEZZA E SAPORE
42,00 €STINCHETTO DI VITELLO OLANDESE, CARNE PRELIBATA , TENERA, SUCCULENTA E INVITANTE, ROSOLATO IN PADELLA CON VERDURE , COTTO A BASSA TEMPERATURA PER 16 ORE E RIGENERATO IN CASSERUOLA DI BRONZO CON LA SUA SALSA
40,00 €BAVARIAN BEEF DIAPHRAGM, MARINATED WITH ALPINE HERBS, COOKED AT LOW TEMPERATURE AND SMOKED IN STRAW
30,00 €IBERIAN PORK RIBS MARINATED IN A BATH OF HOME MADE MUSTARD AND SOY SAUCE, COOKED AT LOW TEMPERATURE AND FINISHED ON GLAMING GRILLS
26,00 €ZUCCA MANTOVANA IN SAHÖR ON CREAMY PARMESAN FROM THE RED COWS
24,00 €THE TOMAHAWK, BETTER KNOWN AS THE BRONTOSAUR STEAK, IS A CUT OF THE FRONT PART OF THE BEEF LOIN. THE MAIN FEATURE OF TOMAHAWK IS ITS JUICY AND INTENSE FLAVOR WHICH BLENDS WITH ITS PERSISTENT AROMA, PARTICULARLY APPRECIATED BY THOSE WHO LOVE MEAT.
13,00 € / HGTHE BAVARIAN RIB COMES EXCLUSIVELY FROM TRADITIONAL BAVARIAN BREEDS. THE RIB CORRESPONDS TO A SPECIFIC MUSCLE GROUP: THE LOIN, WHICH CAN BE PLACED IN THE FIRST FUNDAMENTAL GROUP OF FOODS, THE RIB IS A FOOD RICH IN PROTEINS WITH HIGH BIOLOGICAL VALUE, VITAMINS AND SPECIFIC MINERALS
7,00 € / HGTHE DELICIOUSNESS OF OUR FLORENTINES IS GIVEN FIRST OF ALL BY THE QUALITY OF THE ANIMAL AA+, AND SECOND BUT NOT LEAST BY THE AGING OF THE MEAT, STRICTLY MADE WITH THE WHOLE PIECE VACUUM-PACKED AT A TEMPERATURE OF 1° FOR A TIME WHICH GOES FROM A MINIMUM OF 20 TO A MAXIMUM OF 40 DAYS
9,00 € / HGTHE MEAT OF BLACK ANGUS USA IS OF SUPERIOR QUALITY: JUICY AND TASTY, TENDERING AND VERY MARBLED. IT GIVES A DELICATE HAZELNUT AFTERTASTE TO THE PALATE. THESE CHARACTERISTICS ARE THE FRUIT OF NUTRITION, WHICH SEE CORN AS THE MAIN ELEMENT, AND THE NATURAL PREDISPOSITION OF AMERICAN BLACK ANGUS TO TRANSFER THE QUALITY OF FOOD TO THAT OF THEIR OWN MEAT
14,00 €/HGTHE GARRONESE, ALSO CALLED BLONDE D'ACQUITAINE, IS A BREED THAT ORIGINS ON THE FRENCH SIDE OF THE PYRENEES, OBTAINED OVER THE YEARS AFTER A VERY LONG SERIES OF CROSSINGS. THIS IS A VERY ACTIVE BREED OF BOVINE WITH LIVELY CHARACTERISTICS. WHAT IS PARTICULARLY APPRECIATED IN THIS BREED IS THE QUALITY OF THE MEAT: EXTREMELY TENDERING THANKS TO THE PARTICULAR STRUCTURE OF ITS MUSCLE FIBERS, WHICH ARE EXTREMELY THIN
48,00 €BAVARIAN MEAT IS CONSIDERED ONE OF THE BEST MEATS IN THE WORLD, IT HAS A STRONG INTENSE AROMA, WHICH MAKES IT UNIQUE
46,00 €IRISH FARMS ARE A NICHE SOURCE FOR THE MEAT SECTOR. MOSTLY FAMILY RUN, THEY STILL RELY ON ANCIENT PRACTICES AND ARE GENERALLY SMALL/MEDIUM SIZE. THE ANIMALS ARE FED ONLY WITH GRASS IN THE LARGE OPEN PASTURES. THINK ABOUT, IN IRELAND THE PERCENTAGE OF AGRICULTURAL LAND DEDICATED TO PASTURE IS EQUAL TO 80% (AGAINST 40% OF THE EUROPEAN AVERAGE). FOR THE QUALITY OF THE MEAT, ALSO THE CLIMATE, INFLUENCED BY THE GULF CURRENT WHICH BRINGS FREQUENT PRECIPITATIONS AND MODERATE TEMPERATURES, INCREASES THE CALCAREOUS SOILS
46,00 €RUSTIC BAKED NEW POTATOES
8,00 €MIXED GRILLED VEGETABLES
9,00 €TWO-COLOUR GRATIN SAERAUUT
9,00 €PUREA DI PATATE VIOLA
9,00 €