STARTERS

Piedmontese Fassona beef tartare, mushroom carpaccio, and truffled Parmesan cream (7)

Zucchini flowers stuffed with buffalo ricotta and sun-dried tomatoes, roasted bell pepper cream, and smoked anchovies (1,4,7)

“Nebrodok” cured ham, caramelized figs, and pane guttiau (1,8)

“Gennusbunker” cheese selection, fig jam, and brioche bread (1,3,7)

MAIN COURSES

Jerusalem artichoke and chestnut velouté, crème fraîche, and sautéed Swiss chard (7,9)

“Benedetto Cavalieri” thick spaghetti with swordfish ragù, confit tomatoes, Taggiasca olives, and lemon (1,4,9)

Pumpkin tortelli with walnut sauce, sage, and amaretti biscuits (1,3,8,9)

“Riserva San Massimo” risotto creamed with mascarpone and “Carrozzi” gorgonzola, fig jam, and thyme (7)

SECOND COURSES

Fioraio-style mixed fried seafood (1,4,7,8)

Fioraio-style swordfish rolls (1,2,4,12)

Grilled calamari, chickpea hummus, wild broccoli, and pomegranate (4,5)

Corn-fed chicken breast, potato millefeuille, crispy king oyster mushrooms, and black truffle (1,5,7,9)

Roasted lamb rump, celeriac, carrots, and licorice sauce (1,5,7,9)

Desserts

Crêpes Suzette with chocolate drops and custard gelato (1,3,7)

Apple and cinnamon cremè bruleè (3)

Fioraio-style Mont Blanc (1,3)

Tarte Tatin with Calvados crème anglaise and “Fior di latte” gelato (1,3,7))