• Wednesday March 23rd menu
Special guest chef Antonio Scalera from La Bul, Bari.

Wednesday March 23rd menu

  • 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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