"Polpette in brodo”
Neapolitan style: miniature meatballs in a rich chicken stock

Braised cuttlefish in black ink alla buranella with white polenta

Salad of charred artichoke with stracciatella cheese, wild garlic and rocket

Home made bresaola with quails eggs, misticanza salad, caper salsa and shavings of parmesan

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Pasta rotolo with spinach, Swiss chard, ricotta, toasted walnuts, butter and sage

Roast line-caught sea bass with potato, tomato and taggiasche olives

Roast breast of guineafowl, sausage leg, cime di rape, and peara bread sauce

Slow-cooked “brasciolone” featherblade of beef filled with celery, onion,

Parmesan and prosciutto, gnocchi alla romana and scarola

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Blood orange tart with rich chocolate sorbet

Chocolate caprese cake with limoncello sauce

Rum baba with strawberry salad and Chantilly cream

Selection of Italian artisan cheeses, walnut crisp bread, homemade preserves