Menù
Plat du jour

Menù Fioraio
Starters
Cooked thigh of Nebrodi pork, parmesan croquettes and red fruit jam
Roasted octopus tentacles, cream of peas, confit cherry tomatoes and potato chips
Green and white asparagus, soft egg and Parmesan fondue
First Courses
Carrot and ginger soup, curly kale and crunchy ricotta cheese quenelle
Spaghettone “Benedetto Cavalieri” with turnip greens, Cantabrian anchovies and provolone cheese fondue
“Riserva San Massimo” rice creamed with purple cabbage, crispy speck and saffron cream
Ricotta cheese and lemon ravioli with zucchini cream and raw red prawns
Second Courses
Fioraio swordfish rolls
Fioraio mixed fried fish
Amberjack steak, Neapolitan endive and Taggiasca olives sauce
Beef sirloin “Macelleria Oberto” sautéed asparagus and cardoncelli
Duck breast and thigh, dark potatoes, brussels sprouts and currant sauce
Desserts
Creme Bruleè with wild berries
Fioraio’s Monte Bianco
Ricotta cake and pears with creamy dark chocolate
Chocolate Bavarian cream with fior di latte ice cream and mango sauce


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