Menu

spuma di stracciatella, olives, basil and marinated shallots

with house mayonnaise

with garden vegetables and sweet and sour sauce

morel mushrooms and raspberries

from the Franceschini salumeria with house pickles

strawberries, licorice and green apple

datterini tomato salad, creamy peas, creamy pineapple and thyme

toasted rye bread and salted butter from Normandy

in good capon and beef broth

Tortellini in Parmigiano cream with Sichuan pepper

with good memory ragù

pears with mustard, mint, porcini mushrooms, hazelnuts and carrots

coulis of cherry tomatoes, stracciatella, creamy fried eggplant and basil

beef tartare, veal liver pâté, lemon and almonds

Le Lasagne espresse, alla bolognese

almond cream, pak choi, shiitake mushrooms

hazelnuts, olives, asparagus, pumpkin cream

veal cutlet with DOP potatoes from Bologna

broad bean cream, mint, Shropshire sauce and Corinth raisins

sour cherry sauce, robiola, saffron cauliflower cream

modern reinterpretation of Neapolitan pastiera in a Bolognese style

with house jams