CURED NECK OF PORK - GUANCIALE - SALAMI

SELECTION OF SHEEP MILK CHEESE AND COW'S MILK CHEESE AND JAM

EGG COOKED AT 63° WITH CREAMY LEMON-FLAVORED TURNIP TOPS, CROUTONS AND YOGURT.

AGNOLOTTI FILLED WITH DUCK MEAT, SEASONAL MUSHROOMS, AND COCOA.

FREGOLA ( Typical Sardinian pasta ) WITH PUMPKIN, AMARETTI AND BLUE CHEESE.

TENDER PORK BELLY, MARINATED AND SLOW-COOKED WITH SPICES AND SOY SAUCE, ACCOMPANIED BY SEASONAL VEGETABLES.

BEEF FILLET COOKED IN AROMATIC RED WINE WITH AUTUMN CHICORY.