Medium

Grilled aubergine rolls stuffed with smoked scamorza and speck, served with tomato sauce and almond flakes. 

Black sea bass fillets with lemon zest, Orogel mixed veggies and Parmigiano Reggiano baskets. 

Braised moscardini stuffed with chicory and with lentils from Santo Stefano Sessanio.

Chicken breast strips with warm endive pie. 

Cocoa crusted lamb chops with bacon wrapped asparagus tips. 

Duck breasts in pastry with artichoke hearts au gratin.

Garganelli with Orogel Edamame Soybean, cherry tomatoes, crispy bacon and Parmigiano Reggiano flakes. 

Grouper fillets with spinach, mushroom sauté and shallot confit.

Paccheri with red and yellow peppers, rigatino di cinta senese (bacon), and taleggio cheese.

Crispy Pasta Siracusana, Brussels sprouts, sole e sale, and a soft cheese sauce.

Prawn tails with caramelised semi dried tomatoes and thyme

Pumpkin and carrot soup with cuttlefish rings, clams and rosemary

Raw shrimps with pea, carrot and potato dices with a yogurt dressing with a touch of lemon and chives.

Rigatoni with Orogel Artichokes, saffron pistils and smoked scamorza.