Plat du jour

Menù Fioraio


Culatello di Zibello, figs and fried dumplings  
Beef tartare, egg yolk, hazelnuts and honey mustard 
Tomato and watermelon gazpacho with grilled cuttlefish 
Crunchy salad, oranges, burrata and Cantabrian anchovies 

First Courses

Risotto Riserva “San Massimo” with clams, lemon and bottarga
Spaghettoni “Benedetto Cavalieri” with tomatoes and seasoned cacioricotta 
Gnocchi stuffed with burrata cheese, basil pesto, potatoes and green beans 

Second Courses

Fioraio’s swordfish rolls 
Mixed fried  vegetable and fish 
Roasted turbot, roasted courgettes and crispy courgette flowers 
Beef flank with sautéed beets and ratte potatoes 
Chicken supreme, red curry sauce, snow peas and glazed carrots 


Mint creme brûlée 
Mixed seasonal fruit 
Apricot tarte tatin with Val di Noto almond mousse 
Selection of ice creams and sorbets 

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

Alain Ducasse