Una Parmigiana surreale
Melanzana glassata adagiata su salsa di pomodorini infornati, bufala, ciliegino confit, basilico e Parmigiano croccante.
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Una Parmigiana surreale
Melanzana glassata adagiata su salsa di pomodorini infornati, bufala, ciliegino confit, basilico e Parmigiano croccante.
We inform you that in our local are preserved foods that may contain the following allergens:
Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridised strains, and products thereof;
Crustaceans and products thereof;
Eggs and products thereof;
Fish and products thereof;
Peanuts and products thereof;
Soybeans and products thereof;
Milk and products thereof (including lactose);
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa),pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof;
Celery and products thereof;
Mustard and products thereof;
Sesame seeds and products thereof;
Sulphur dioxide and sulphites;
Lupin and products thereof;
Molluscs and products thereof.Whilst our preparation areas are spacious, we cannot completely rule out the possibility of crosscontamination between ingredients. We advise you to advise your serving staff of any particular needs relating to allergies. We have a constantly updated document available which lists potential allergens present in each dish, however as stated previously we cannot totally exclude potential crosscontamination during preparation.
Vegetarian, gluten-free or lactose-free versions of some of our dishes can be prepared upon request.
Some of our ingredients are frozen or kept at sub-zero temperatures for hygiene purposes or to guarantee conservation or availability.
All the raw fish we serve is kept at -20°C for at least 24 hours, in line with the Italian Decree 17/7/2013, Law no. 187.
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Mini tacos with beef steak tartare, guacamole and hot sweet & sour sauce.
Tuna tataki on quinoa with oriental Tosazu dressing and wakame seaweed*.
Risotto with beetroots, “Blu del Mugello” blue cheese spiral and pear tartare with thyme.
Soft and crunchy Cochinillo suckling pig with its poké sauce, potato rosti and black cabbage.
Octopus with chickpea hummus and crispy chickpeas, sauteed escarole and smoked paprika.
Mini tacos with beef steak tartare, guacamole and hot sweet & sour sauce.
Tuna tataki on quinoa with oriental Tosazu dressing and wakame seaweed*.
Risotto with beetroots, “Blu del Mugello” blue cheese spiral and pear tartare with thyme.
Soft and crunchy Cochinillo suckling pig with its poké sauce, potato rosti and black cabbage.
Octopus with chickpea hummus and crispy chickpeas, sauteed escarole and smoked paprika.
Bronte pistachio parfait, berries and chocolate crumble.
Yogurt cream with peanut butter topping, dark chocolate sauce and caramelized popcorn.
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