STARTERS

“Giovanna” Capitelli Pork Belly – Three Cooking Styles, Tigelle flatbreads and mixed vegetable giardiniera (1,7)

Catalan-Style Seafood Salad – Octopus, prawns and baby squid, ginger-infused shellfish dressing and octopus mayonnaise (2,3,4,9,14)

Pumpkin Hummus – Sautéed mushrooms, almonds, tarragon oil and crispy pane carasau (1,8,11)

“Guffanti” Cheese Selection Toasted brioche and fig jam (1,4,7,10)

MAIN COURSES

Fresh Tagliatelle Porcini mushroom cream and herb-infused Parmesan fondue (1,3,7)

“Riserva San Massimo” Risotto Pumpkin cream, “Antonio Croce” Gorgonzola and aged Modena balsamic vinegar (7,9)

Valligiani Cappelletti Saffron sauce and sautéed zucchini (1,3,7,9)

SECOND COURSES

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

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

Black Sesame Tuna Tataki Nori seaweed, roasted fennel and ginger carrot cream (4,5,6,11)

Piedmontese Fassona Beef Tenderloin – Silky potato purée, shallot and mustard sauce (5,7,9,10)

Guinea Fowl Supreme Pata Negra lardo, wild broccoli and red curry sauce (5,7)

Toasted Shokupan Diced Piedmontese Fassona beef with chives, truffle mayonnaise and herb-seasoned fries — (1,3,5,7)

Desserts

Lavender Crème Brûlée (3,7)

Hazelnut Cake Mascarpone and coffee ice cream (3,7,8)

Fioraio Monte Bianco (1,3,7,8)

Fresh Pineapple with Lemon Sorbet