Seasonal gastronomy
Handcrafted pasta, slow-braised ragù, and regional Italian produce prepared daily in our open kitchen.
Tagliolini al Tartufo Nero Pregiato
€32Hand-rolled egg pasta ribbons tossed in cultured mountain butter, parmigiano fonduta, and freshly shaved Norcia black truffles.
Pappardelle al Ragù di Cinghiale
€28Broad semolina noodles with slow-braised Tuscan wild boar, juniper berries, San Marzano tomatoes, and Pecorino Toscano.
Tortelli di Zucca alla Mantovana
€26Handcrafted pasta pillows filled with roasted Mantua pumpkin, amaretti crumb, sage brown butter, and crispy prosciutto crudo.
Risotto ai Frutti di Mare e Zafferano
€34Acquerello aged carnaroli rice with saffron broth, Sicilian red prawns, Venus clams, and cold-pressed citrus oil.
We accommodate gluten-free, vegan, and specific dietary needs. Our sommelier and culinary team also host curated tasting flights for private dining.
DEGUSTAZIONE
The seasonal tasting journey
Five curated courses designed by Chef Luca Bianchi, harmonized with rare cellar vintages selected by Master Sommelier Marco DeLuca.
Crudo di Ricciola & Agrumi
Gluten-FreeSicilian Amberjack & Amalfi Citrus
Thinly sliced wild Mediterranean yellowtail, winter citrus emulsion, cold-pressed Taggiasca olive oil, crystallized sea fennel, and cured bergamot zest.
Franciacorta Riserva Dosage Zéro
Ca' del Bosco — Chardonnay / Pinot Nero
"Crisp white nectarine, toasted brioche, vibrant salinity with an ultra-fine bead."
Tortelli di Zucca & Tartufo Nero
VegetarianHand-Folded Mantuan Pasta
Handmade silk pasta envelopes filled with roasted Delica pumpkin, 36-month Parmigiano Reggiano fonduta, brown butter crisp, and shaved Norcia black winter truffle.
Trebbiano d'Abruzzo Superiore
Valentini — 100% Trebbiano
"Wild chamomile, dried orchard stone fruits, wet limestone, and structured waxiness."
Guancia di Vitello al Barolo
Chef SpecialtyPiedmontese Heritage Beef
Slow-braised milk-fed veal cheek glazed in Nebbiolo reduction, charred baby artichoke hearts, bone marrow emulsion, and soft stone-milled polenta bramata.
Barolo Bricco Rocche
Ceretto — 100% Nebbiolo
"Crushed rose petal, tar, sour Marasca cherry, and polished aristocratic tannins."
Granita al Basilico & Melograno
Plant-BasedGarden Herb Palate Cleanser
Organic wild genovese basil ice crystals with fresh ruby pomegranate juice reduction and a gentle perfume of prosecco mist.
Moscato d'Asti Canelli
Marchesi di Grésy — Moscato Bianco
"Aromatic orange blossom, white peach, low alcohol lift with honeyed freshness."
Millefoglie al Cioccolato Fondente & Olio
House CreationTuscan Artisan Cacao
Caramelized filo crisp leaves layered with single-origin Modica 72% dark chocolate ganache, sea salt crystals, and single-estate Tuscan olive oil gelato.
Vin Santo del Chianti Classico
Badia a Coltibuono — Trebbiano / Malvasia
"Dried fig, roasted hazelnut, amber toffee, and balanced racy acidity."
Advance reservation required. Available nightly from 17:30 to 21:00.