Menù
Plat du jour

Menù Fioraio
Starters
Aromatic mesclun, steamed prawns, avocado and crunchy primo sale
Asparagus flan, Parmesan fondue and crunchy pork cheek
“San Daniele” raw ham, gnocco fritto, fig jam and balsamic vinegar
First Courses
Peas soup, roasted cuttlefish and saffron potatoes
“Riserva San Massimo” rice with tomato sauce, raw red prawns and burrata cream
Spaghettone “Benedetto Cavalieri” with clams and mullet roe
Eggplant parmigiana ravioli with basil cream and slices of pecorino cheese
Second Courses
Fioraio swordfish rolls
Fioraio mixed fried fish
Slice of turbot with eggplant, roasted tomato and pesto
Lamb ribs with sautéed vegetable and mint sauce
Veal loin in thyme crust, duchesse potatoes and roasted aparagus
Desserts
Creme Bruleè with vanilla
Cardamom pinepple carpaccio with lemon sorbet
Mascarpone and pistachio semifreddo with raspberry sauce
Chocolate brownie with hazelnut ice cream


“Cooking is a love story. You have to fall in love with the products and then with people who cook them.”
Alain Ducasse