The Menu
 

Starters

Endives, Fennel, Pink grapefruit, roasted Pine kernels, Marinated Anchoves and coffee powder 
Smoked Salmon Tartare with Cream of Potatoes, Saba with Lambrusco wine and Shellfish broth   
Millefeuille pastry with crunchy courgettes and braised lard
Goro mussels with fried scallion and white pepper
Different types of Adriatic Scampi  
Candid Tomato with cream of Local Buffalo milk, Pesto with basil and extra virgin oil
Lukewarm pastry with Grana Padano cheese, with Broccoli Mousse and Fried Leek 
Salami and other cold cut meats... 
Marinated Ombrina Fish in Olive Oil and sultana grape lemon and different types of pepper
Mortadella Mousse with Pistachios, Ricotta cheese and Milk
 

First courses

Tagliolini pasta with Octopus and Cuttlefish essence
Potato Gnocchi with Clams and Fresh Dill
Rigatoni  with Mussels, Peas, Ground pepper and Saffron Stigmas 
Carnaroli rice from the Delta Valley with Eel,  Nutmeg and Lime zest
Cappellacci pasta with Traditional Pumpkin with Dindo Fagianato Ragout sauce
Pasticcio of Maccheroni pasta (our own recipe)
Bigoli with Torchio pasta with liquidised green celery and hazelnuts
Lasagna  with a mix of minced meat, Bechamel sauce and crusted Parmesan cheese
Ravioli  with Topinambur with sautéed butter, Grana Padano cheese and Flakes of fresh Thyme 
Fried Tagliatelle  with crunchy vegetables and scallops
 

Second courses

Omelette with Yellow Pumpkin and Wedge shells, Braised Onions, Battered Sardines in Tempura with salt and balsamic vinegar
Luciani style Summer broth
Mackerel cooked in three ways: Steamed, Fried, Carpione
Filet of red Tuna brushed with Chestnut honey, Poppy Seeds and Green Apple
Slice of stuffed Eel (Pheasant stuffing with a teaspoon of Martini)
Salama in Sauce with Cold Melon, Mustard  and Horseradish  
Vegetarian – neither raw nor cooked 
Beef fillet with Voghiera Garlic, Rosemary and Appesi Cherry Tomatoes
Pescatrice Fish with Cannaletti Beans, Clam oil, Prawns and  Scented Nosegay
Fillet of Pork, Lard from Conca and Greens
 

 
Our Degustation Menu

WATER

Endives, Fennel, Pink grapefruit, roasted Pine Kernels, Marinated Anchovies and coffee powder 
Rigatoni  with Mussels, Peas, Ground pepper and Saffron Stigmas 
Filet of red Tuna brushed with Chestnut honey, Poppy Seeds and Green Apple

STRAWBERRY

Lukewarm pastry with Grana Padano cheese, with Broccoli Mousse and Fried Leek 
Bigoli with Torchio pasta with liquidised green celery and hazelnuts
Vegetarian – neither raw nor cooked 

LAGOON

Clams from the Po Delta with Scallion fried in Sautéed Butter and the flavour of Lemon
Carnaroli rice from the Delta Valley with Eel,  Nutmeg and Lime zest
Slice of stuffed Eel (Pheasant stuffing with a teaspoon of Martini)

Chickpea Humus with a Braised Red Cabbage Nest with Medical Herb Honey and Sweet Paprika
Catalan Style Adriatic Scampi with Wild Rocket Salad, Tomatoes in Confit (preserved meat) and Red Onions
Ravioli with Amatriciana (tomatoes and bacon) sauce with Rabbit Ratatouille and Baby Vegetables
Crunchy Crepes with steamed fish essence and Fennel
Lamb Cutlets with Sherry, Goat’s cheese and Crunchy fried lard according to the "Il Bisachin" style

   

Our Baby menu

Pennette  with tomato and basil
Turkey roll
Salted Peas

Tagliatelle  with Ragout sauce
Grilled chicken breast
Fried potatoes

Our Desserts

Bagna Calda with Chocolate and seasonal strawberries
Tenerella Cake: a soft centre on a bed of custard
Vanigliata (vanilla desert) with Chilli Powder
Sponge cake with the aroma of Alkermes and Chantilly
Three Colours, Three Tastes, Three Consistencies dessert
Pastry desserts
The Viale of the Senses Chocolate dessert
The Erotic Chocolate dessert