Dear guests,

we love wine and the people that produce it.

We’re strictly connected with our Italian tradition, where wine and food are inextricably linked.

For this reason, in the menu you will find first wines by glassand immediatly after the dishes that are paired with them.

As is done for you,we report “the natural order of things”:

we meet the winegrower,

we taste his wine,

we observe its organoleptic characteristics,

and at the end, we create one dish for that wine.

You will find two prices shown in the menu,the first refers togheter to a glass of wine and dish,the second one refers only to the dish.

For any inquiries or informationwe are there at your disposal,

We wish you to enjoy “our” tasting experience,

Davide and Anna

Our tasting menus:

“il menù Enocratico” ie: the Blind

Seven wines to discover, served in black glasses, accompanied by seven plates.

A journey through memories and inspirations, to cuddle and play.

……………………………………Wine glasses & dishes 110 – only dishes 75

“Con-tradizioni” ie: your favourite

Five courses, selected from among the most appreciated in the previous menu, for aficionados or for those who’s meeting us now

……………………………………Wine glasses & dishes 80 – only dishes 55

“Con-temporanei” ie: new creations

Six “sea” courses for a game of finesse and balance

……………………………………Wine glasses & dishes 65 – only dishes 45

“Con-tenuti” ie: small steps

Four wines, four dishes, for those who want to browse without overdoing

……………………………………Wine glasses & dishes 50 – only dishes 35

“Con-tradizioni” ie: your favouritethe menu for its complexity is recommended for the whole table

Vignale di Cecilia, Colli Euganei, “Cocai”, 2010, Friulano Duck, smoked eel, ginger, grapes and rosemary

Redondel, Piana Rotaliana, “Assolto”, 2010, Teroldego Rotaliano Tortelli “Three milks”, broccoli and Pioppini mushrooms

San Fereolo, Dogliani, “Dolcetto”, 2006, Dolcetto di Dogliani Rice, butter, powdered sage and calf’s sweetbreads

Bressan Mastri Vinai, Isonzo, “Pinot Nero”, 2006, Pinot Nero Pigeon, pumpkin, amaretti, foie-gras

Pre dessert

Rosi Eugenio, Vallagarina, “Doron”, 2006, Marzemino Gentile Tobacco flavoured chocolate, red and yellow pepper, vanilla, saffron

Small pastryWine glasses and dishes 80 – only dishes 55

“Con-tenuti” ie: small stepsthe menu for its complexity is recommended for the whole table

La Marca di S. Michele, Castelli di Jesi, “Capovolto”, 2010, Verdicchio Mussels stuffed with mussels, bread, tomatoes, basil and squid ink

Cirelli, Abruzzo, “Trebbiano”, 2011, Trebbiano Burnt wheat spaghetti “alla chitarra”, tuna eggs sauce, lemon and ginger

Andi Fausto, Oltrepò, “Ascaro”, 2008, Barbera Calf’s diaphragm marinated in honey pine, carrots, daikon and horseradish

Pre dessert

Ca d’ Gal, Astigiano, “Luminé”, 2011, Moscato d’Asti Pastry, lemon, meringue and marjoram

Small pastryWine glasses and dishes 50 – only dishes 35

“Con-temporanei” ie: the new creationsthe menu for its complexity is recommended for the whole table

La Marca di S.Michele, Castelli di Jesi, “Capovolto”, 2010, VerdicchioMussels stuffed with mussels, bread, tomatoes, basil and squid ink

Pojer&Sandri, Trento, “Brut Rosé”, s.a., Pinot nero e ChardonnaySalmon, red cabbage, onions borettane and Parma ham

Cirelli, Abruzzo, “Trebbiano”, 2011, Trebbiano

Burnt wheat spaghetti “alla chitarra”, tuna eggs sauce, lemon and ginger

Storchi, Montecchio “Pozzoferrato”, 2010, Lambrusco e AncellottaSoup of red lentils from Castelluccio, turnips, cod and cocoa grue

Sergio Arcuri, Cirò, “Aris”, 2009, GaglioppoOctopus, its mayonnaise, potatoes, parsley emulsion and n’duja

Pre dessert

Bera, Canelli, “Moscato”, 2011, Moscato d’AstiYogurt, hibiscus, rose, lychee and toasted pine nuts

Small pastry

Wine glasses and dishes 65 – only dishes 45

Appetizers

Vignale di Cecilia, Colli Euganei“Cocai”, 2010, alc 13.5%Baone (PD), Friulano Duck, smoked eel, ginger, grapes and rosemaryWine glass and dish 19 – only dish 15………………………………………………………

Casa Caterina, Franciacorta Metodo Classico“Cuvée 60 nature”, 2006, alc 12.5%Monticelli Brusati (BS), Chardonnay Deer, raspberries, foie-gras and RutaWine glass and dish 20 – only dish 14………………………………………………………

Pojer & Sandri, Trentino Metodo Classico“Brut Rosé”, senza millesimo, alc 12.5%Faedo (TN), Pinot nero e Chardonnay Salmon, red cabbage, onions borettane and Parma hamWine glass and dish 15 – only dish 10………………………………………………………

La Marca di S.Michele, Verdicchio dei Castelli di Jesi“Capovolto”, 2010, alc 13.5%Cupramontana (AN), Verdicchio Mussels stuffed with mussels, bread, tomatoes, basil and squid inkWine glass and dish 13 – only dish 09………………………………………………………

Zidarich, Carso“Malvasia”, 2009, alc 13%Prepotto (TS), Malvasia Prawns, goat cheese, potatoes and Porcini mushroomsWine glass and dish 21 – only dish 15………………………………………………………

Baricchi, Piemonte Metodo Classico“Et Voilà”, 2005, alc 12%Neviglie (CN), Pinot Nero Terrine of chicken livers, passito di Pantelleria, walnuts, valerian and radishesWine glass and dish 18 – only dish 11………………………………………………………

Pasta’s and First Courses from land to sea

Redondel, Piana Rotaliana“Assolto”, 2011, alc 12.5%

Mezzolombardo (TN), TeroldegoTortelli “three milks”, broccoli and Pioppini mushrooms

…………..………………………………………Wine glass and dish 23 – only dish 18

Croci, Val d’Arda“Ortrugo”, 2009, alc 12.5%

Castell’Arquato (PC), OrtrugoMezzelune filled with “cassoeula”, shrimp and cabbagge

…………..………………………………………Wine glass and dish 18 – only dish 15

San Fereolo, Dogliani“Dolcetto”, 2006, alc 14.5%

Dogliani (CN), DolcettoRice, butter, powdered sage and calf’s sweetbreads

…………..………………………………………Wine glass and dish 19 – only dish 14

Storchi, Reggiano Rosso“Pozzoferrato”, 2010, alc 12%

Montecchio E. (RE), Ancellotta, Lambrusco Maestri e SalaminoSoup of red lentils from Castelluccio, turnips, cod and cocoa grue

…………..………………………………………Wine glass and dish 16 – only dish 13

Cirelli, Abruzzo“Trebbiano”, 2011, alc 12.5%

Atri (TE), Trebbiano d’AbruzzoBurnt wheat spaghetti “alla chitarra”, tuna eggs sauce, lemon and ginger

…………..………………………………………Wine glass and dish 15 – only dish 11

Barraco, Marsala“Grillo”, 2008, alc 14.5%

C.da Fontanelle (TP), GrilloGragnano Spaghetti, chopped sea urchins, black tea, potatoes and saffron

…………..………………………………………Wine glass and dish 24 – only dish 18

Main courses from sea to land

Radikon, Collio“Oslavje”, 2004, alc 13%Oslavia (GO), Chardonnay, Pinot Grigio e SauvignonCod, tartar sauce, Porcini mushrooms and Belgian endiveWine glass and dish 32 – only dish 25………………………………………………………

Bonavita, Faro“Faro”, 2009, 13.5%Faro Superiore (ME), Nocera, Nerello Mascalese e CappuccioLobster from Brittany, white polenta, corn and black truffleWine glass and dish 37 – only dish 30………………………………………………………

Sergio Arcuri, Cirò Classico Superiore“Aris”, 2009, alc 14%Cirò Marina (KR), Gaglioppo Octopus, it’s mayonnaise, potatoes, parsley emulsion and n’dujaWine glass and dish 25 – only dish 20………………………………………………………

Iuli, Monferrato“Rossore”, 2009, alc 14%Montaldo di Cerrina (AL), Barbera Cheek of veal, soft celery root, chicory and glazed shallotsWine glass and dish 26 – only dish 22………………………………………………………

Andi Fausto, Oltrepò Pavese“Ascaro”, 2008, alc 14%Montù Beccaria (PV), Barbera Calf’s diaphragm marinated in honey pine, carrots, daikon and horseradishWine glass and dish 19 – only dish 15………………………………………………………

Bressan Mastri Vinai, Isonzo“Pinot Nero”, 2006, alc 13%Farra d’Isonzo (GO), Pinot Nero Pigeon, pumpkin, amaretti, foie-grasWine glass and dish 32 – only dish 25………………………………………………………

Cheese tasting

All our cheese tastings are served with homemade bread with apricots and walnuts plus a selection of jams and chutneys.

Occhipinti, Vittoria“Grotte Alte”, 2006, alc 13%Vittoria (RG), Nero d’Avola e Frappato

Tasting of five cheeses …………..………………………………………Wine glass and dish 20 – only dish 14

G.B. Columbu, Malvasia di Bosa“Malvasia”, 2006, alc 16%

Bosa (NU), Malvasia di BosaTasting of six cheeses

…………..………………………………………Wine glass and dish 30 – only dish 20

Desserts

All our desserts are preceded by a pré-dessert and followed by small pastries

Rosi, Vallagarina“Doron”, 2006, alc 13.5%Mezzolombardo (TN), TeroldegoTobacco flavoured Chocolate, red and yellow pepper, vanilla and saffronWine glass and dish 19 – only dish 11………………………………………………………

Barraco, Marsala“Milocca”, 2008, alc 16+1.5%C.da Fontanelle (TP), Nero d’AvolaCoffee, figues and SambucaWine glass and dish 16 – only dish 9………………………………………………………

Ezio Cerruti, Moscato“Sol”, 2007, alc 15%Castiglione Tinella (CN), MoscatoPersimmons, chestnuts, white chocolate and orangeWine glass and dish 16 – only dish 10………………………………………………………

Ca d’Gal, Astigiano“Luminé”, 2011, alc 5%Santo Stefano Belbo (CN), MoscatoPastry, lemon, meringue and marjoramWine glass and dish 13 – only dish 8………………………………………………………

La Stoppa, Emilia IGT“Vigna del Volta”, 2007, alc 13%Rivergaro (PC), Malvasia di CandiaSalted caramel, bananas, Pecan’s nuts and mintWine glass and dish 18 – only dish 12………………………………………………………

Bera, Moscato d’Asti“Moscato”, 2011, alc 5.5%Canelli (AT), MoscatoYogurt, hibiscus, rose, lychee and toasted pine nutsWine glass and dish 14 – only dish 9………………………………………………………

Our friends producers

A rightful mention to all those who work daily to produce excellence, allowing us to better express our creativity:

Giuseppe di Martino, Pastificio dei Campi, Gragnano - Pasta

Paolo Piacenti, Laboratorio Forme d’Arte, San Gimignano (SI) - Cheese

Andrea Bezzecchi, Acetaia San Giacomo, Novellara (RE) - Vinegar, Parmigiano

Azienda Agricola Motta, Borgo San Siro (PV) - “Carnaroli” Rice

Cascina Madonnina, Rho (MI) - Goose & foie-gras

Casa Guarnieri, Parma ham

Il Boscasso, Ruino (PV) - goat cheeses

Le Ramate, Malvicino (AL) - goat cheeses

Latteria di Cameri, Cameri (NO) - Gorgonzola cheeses

Simone Tartufi, Ascoli Piceno (AP) - Black truffle

To all those we didn’t mention but we work with or will collaborate with us in the future.

To the winegrowers generally represented in this menu and for their special wine that inspired all our dishes.

Maestra di casa: Anna VitoloMaitre-Sommelier: Davide Mingiardi

Chef de rang: Ida CalandroChef: Eugenio Boer

Sous Chef: Franesca Lecchi