Four courses menu

• Ceci, uovo di quaglia e guanciale

  small bite of: garbanzo bean, quail egg and guanciale
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• Carpaccio di Capesanta alla fiamma emulsione e tartufo nero

  Scallops carpaccio with black truffle
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• Trancetto di spada, ricotta prezzemolo e nero di seppia

  Swordfish, ricotta cheese and squid ink bite
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• Cappellacci con ragu di polpo e coulis di pecorino romano

  Home made cappellacci pasta, octopus ragu, pecorino romano cheese
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• Branzino alla brace con salsa Giovannina

  Mediterranean seabass light lemon and parsley sauce
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• Ricotta allo zucchero, mandorle e caffe

  Ricotta cheese dessert with almonds and coffee
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