Starters
Pascoli Montani
ricotta with chives
canestrello wafer
leek, lemon and olives
12
Alla Faccia del Cannolo!
cannolo filled with brandacujun
chickpea cream
leek and olives
12
Tra Langhe e Riviera
slow-cooked veal
traditional tuna sauce
hazelnuts, red onion and caper flower
12
First Courses
Primavera Ripiena
nettle and borage ravioli
taggiasca olive oil and aromatic herbs
parmesan in different textures
14
Profumo di Valle
tagliatelle
wild boar ragù
its cooking jus
rosemary powder
14
Second Courses
Coniglio di Entroterra
ligurian-style rabbit
taggiasca olives, thyme and pine nuts
fried chickpea panissa
16
Ricordo di Nonna Marghe
salt cod, chickpeas and rosemary
red onion compote
slow-cooked in a glass jar
16
Carta Canta
slow-cooked beef belly
its rich red wine jus
a medley of seasonal vegetables
presented in a transparent cooking parcel
16
Desserts
Senza Tempo
tiramisu
with vergnano coffee
with homemade savoiardi biscuits
6
Estate Italiana
taggia lemon sorbet
freshly churned with limoncello
6
