MENU 
 

Starters 
Fried codfish in butter// orange mayonnaise//marinated purple cabbage and cauliflower giardiniera salad 13 (1,3,4)
Cotechino //  pink shrimp^// shellfish and orange sauce 15  (1,2,7,9)
Tripe cooked in brown stock// Calizzano’s chestnut cream // Parmigiano Reggiano 60 months// laurel oil 14 (4,6,7) 
Cappon magro 15 (1,4,14)
First Courses 
 
Spaghetti // almond pesto and dill // tuna roe  15 (1,4,8)
Chestnut gnocchi// gorgonzola fondue// pomegranate// pumpkin 14 (1,3,7)
Tortelli stuffed with smoked ricotta and spring onion// orange sauce 15 (1,3,7)
Homemade mandilli// pesto 13(1,3,7,8)



Main Courses
 
Catch of the day// potatoes// Pigato sauce// tomato confit// olives powder 25 (4,7,12)
Stuffed squid//with its sauce//turnip tops revised 24 (1,2,4,7,14)
Cockerel stuffed with lard// livers// dried fruit// red chicory//brown stock 24 (1,3,6,7,8,9)    
Braised beef cheek// chestnut// topinambur// celeriac cream 22 (7,9)   
 
Wines by the glass  

 
Sparkling  Brut Rosè (Pinot Noir), Languedoc - J.L Denois 7 
Blanc De Blancs (Chardonnay), Languedoc - J.L Denois 7 
Bason Rosso (Barbera,Bonarda), Emilia Romagna - Distina 6 

White  
Ida (Malvasia di candia, Moscato bianco, Marsanne), Emilia Romagna - Distina 6 
Etichetta Verde (Vermentino), Liguria - Santa Caterina 6 
Secagna (Pigato), Liguria - U Mattà 6

Red
Di Gino (Montepulciano, Sangiovese), Marche - Fattoria San Lorenzo 6 
Acini Rari (Rossese), Liguria - Rocche del Gatto 6
Vino rosso (Canaiolo, Ciliegiolo), Liguria - Santa Caterina 6
_________________________  

Dessert
Pear and chocolate tart 7 (1,3,7)
Rose cake// limoncello zabaione 7 (1,7)
Cheesecake with prescinseua cheese// Romango's jam rose 7 (3,7,8)
Grilled pineapple// white chocolate mousse// juniper crumble 7 (1,7,8)



To pair with a glass of: 
Ostinou (canaiolo), Liguria - Santa Caterina 6
Sciacchetrà (Bosco, Rossese bianco), Liguria - La Polenza 9
Il Piriolo (Malvasia di Candia), Emilia Romagna - Lusenti 7 
Sikelios (Etna rosso), Sicilia - Scilio 7 

_________________________

Coffee 2 - Decaffeinated 2.5 - Barley/ Ginseng 3 - service 2.5



(^) SOME FRESH PRODUCTS SUCH AS RAW ADMINISTRATED FISHERY PRODUCTS ARE SUBJECT TO FAST TEMPERATURE 
FALLING TO ENSURE QUALITY AND SAFETY, AS DESCRIBED IN THE HACCP PLAN PURSUANT 
TO REG. CE 852/04 AND REG. CE 853/04. 
THE DISHES MARKED WITH (*) ARE PREPARED WITH QUALITY RAW MATERIAL ORIGINALLY FROZEN.

 


TheWineList