THE PRECIOUS WHITE TRUFFLE OF THE SIBILLINI
Marchigiana knife-grilled steak
with truffle shavings
27.
Organic egg 62°
with Parmigiano Reggiano Vacche Rosse foam and truffle shavings
23.
Cappelletti
in broth with truffle flakes
30.
Tagliolini
sautéed with Normandy salted butter and truffle
28.
LAND MENU
Antipasti
Grilled artichoke, broad bean cream, 7-grain bread crumble, and basil oil
knife-cut, from semi-wild black pigs raised in the Sibillini mountains
caramelized onion, mustard, and red cow Parmigiano Reggiano
Martina Franca Capocollo from Santoro and Burrata Stracciatella
Selection of cheeses served with walnut kernels and gingerbread from the Toussaint bakery in Burgundy, France.
24-month Parma ham DOP, culatta, loin, larded fillet, salami and Ciauscolo PGI Re Norcino
(recommended for 2 people)
served with 7-grain croutons
First courses
meat, with spinach, cream of potatoes with saffron Volpini and crunchy almonds
served in Black Angus broth
artichokes in 2 consistencies and Pecorino Romano DOP
Parmesan cream and Ascoli porcini mushrooms
All the pasta is handmade by us and the tagliatelle are rolled out with a rolling pin
Second courses
Origin: Kagoshima, Japan, grade A5
served with Jerusalem artichoke cream, weight approximately 140g
Angus steak, Black Angus picanha, and lamb ribs
recommended for 2 people
served on soapstone
Grilled fillet with radicchio, pine nuts, cherry tomatoes and balsamic vinegar dressing
served with crispy potatoes
with diced oven-baked vegetables
Scottish PGI lamb ribs
served with a mix of wild herbs
Beef, chicken and lamb in panko
served with Ascoli olives and fried cremini
SEA MENU
Antipasti
stracciatella and turmeric croutons
served with homemade mayonnaise
marinated by us in salt, citrus fruits and black pepper, served with black bread chips, mango sauce and crunchy almonds
First courses
Senatore Cappelli flour in octopus soup, slightly spicy
cod, Leccino olives and burnt cherry tomatoes
clams and confit date tomatoes
All the pasta is handmade by us and the tagliatelle are rolled out with a rolling pin
Second courses
Baked golden Gargano sea bass, Jerusalem artichoke cream and artichoke chips
Squid, shrimp and courgette
Shrimp, squid, mixed seafood, and our vegetables
OUR PIZZAS
Menu
Contemporary pizzas
Stracciatella, confit cherry tomatoes, Tropea onions, and 24-month-aged Parma ham
Buffalo mozzarella, pumpkin cream, DOP gorgonzola, walnuts, and Re Norcino loin
Fiordilatte, soft Volpini saffron potatoes, Santoro pancetta, and Ascoli porcini mushrooms
Fiordilatte, turnip tops, Leccino olives, stracciatella and chili pepper
Mozzarella cheese, potato chips, Prague cooked ham, rosemary and Maldon salt
Red Fornarina, stracciatella, confit datterino, fresh sprouts and Cantabrian anchovies “Reserva”
Tomato, mixed salad, caramelized onion, Bonito del Norte tuna and homemade mayonnaise
Stracchino cream, mixed salad, salmon marinated by us in salt, citrus fruits and lemon oil
Red Fornarina, stracciatella, confit datterino tomatoes, mixed salad and 24-month-aged Parma Ham
In order to offer you a unique experience, it is not possible to make changes to contemporary pizzas.
Menu
White pizzas
Fiordilatte, potatoes, Santoro bacon and Gorgonzola DOP
Fiordilatte cheese, mushrooms, truffle cream, and PGI Alto Adige speck
Fiordilatte, grilled artichokes, smoked scamorza cheese, and Santoro pancetta
Fiordilatte, stracchino, radicchio, walnuts, Santoro bacon and pepper
Fornarina base, stracchino cream, chopped pistachios and PGI mortadella
Fiordilatte, grilled artichokes, Re Norcino loin, and Pecorino Romano DOP
Menu
Red pizzas
Tomato, Fiordilatte Murgella, fresh basil and its oil
Added, as per tradition, 24-month-old Parmigiano Reggiano from red cows €2
Tomato, mozzarella, wild herbs and sausage from the Gatto Farm
Tomato, mozzarella, Gatto Farm sausage, cherry tomatoes, and Apulian oregano
Tomato, mozzarella, aubergines, Gatto sausage and parmesan cheese
Tomato, DOP buffalo mozzarella, and Apulian oregano
Pan-fried spicy cherry tomatoes and onion, Leccino olives and stracciatella cheese
Tomato, mozzarella, peppers, Gatto sausage, and spicy salami
Tomato, Murgella fiordilatte, mushrooms, artichokes, olives, cooked ham, basil and its oil
Additions
We inform our customers that on Saturdays the pizzeria service is active only for takeaway.
Side dishes
mixed fried meatballs, courgettes and chips
of our production
breaded and fried custard
Diced vegetables and greens and flavored breadcrumbs, browned in the oven
chicory, chard and spinach
Sweets
served with dark chocolate ice cream
Preparation time 10 min
Hazelnut shortcrust pastry, ricotta cream, caramelized pears and pear and cinnamon sorbet
served with three homemade sauces: strawberry, mango and berries
Saiwa gold, mascarpone cream and cocoa crumble
artisanal, served with homemade vanilla ice cream
with the late mandarin of Ciaculli
For a unique experience Click here and find out what to pair with our desserts
Menu
For our wine list Click here
