DOP prosciutto or culatello, melon 

Pizzetta, anchovies, olives

Thinly sliced mortadella, rémoulade 

Aubergine and zucchine fritti

Bruschetta – chopped chicken livers in Chianti

White crab, agretti and citrus 

Buratta la latteria, pesto, olive oil

Fried Taleggio wrapped in chard leaves, tomato fondue 

Dressed tomatoes, nectarines, and torn mozzarella 

Swordfish & tuna crudo, lemon, chili, olive oil

Fried sardines, lemon, and parsley 

Veal tongue with mustard fruits, verde

Tortellini in brodo
Summer minestrone

Tagliolini – ‘nduja tomatoes and garlic 

Strozzapreti – cacio e pepe

Spaghetti PSP – anchovies, garlic, chili, parsley 

Carnaroli – risotto bianco (twenty minutes) 

Conchiglie – veal and bone marrow ragù

Linguine – lobster, chili, mint and basil

Grass-fed Florentina T-bone, cime de rapa

Grilled vegetables with saba balsamic dressing

1.5kg wild seabass baked in salt, fennel, and orange

Melanzane parmigiana

Peppered veal kidneys with wet polenta

Brill cooked on the bone, capers and spinach

Rabbit Milanaise, tomato fondue, rocket, lemon

Fried potatoes

Large leaf salad

Fava beans, peas, fried mortadella, lettuce and pecorino

Brassicas from Sicily

Scarpetta bread and olive oil

Dessert from the trolley

Gelato chocolate | pistachio | coffee | Rosina

Lemon sorbet

Almond and grapefruit cake, ricotta

Pina’s tiramisu