RISTORANTE ALFONSO

Culatello di Zibello D.O.P., Prosciutto di Carpegna D.O.P. Squacquerone D.O.P., Wheat doratelle like a fried dumpling

Bourguignonne snails (6 snails)

Fassona beef tartare with black truffle of Acqualagna

Low temperature egg, Piedmontese tomino fusion, Cardoncelli mushroom soup

Cod in cooking oil, datterini extract

Scallops in two consistencies, buckwheat polenta, robiola from Roccaverano, black truffle from Acqualagna

Octopus and Calamari alla Luciana, garlic bruschetta

Pici senesi, white veal ragù

Tortelloni with roe dear, its sauce, crunchy borage leaves

Risotto Riserva San Massimo, Aglione from Val di Chiana, Sweet Piedmont Gorgonzola, pear purée and star anise

Lasagna with black truffle from Acqualagna and Aosta Valley fontina

Risotto Riserva San Massimo with cheese and pepper, raw red from Mazara, black truffle from Acqualagna

Pasta Martelli spaghetti, mussels, clams, tuna bottarga

Our tagliolino with Acqualagna black truffle

Slow cooked Iberian pork ribs, Dark potatoes

Black Angus Uruguay picanha (rare cooked only) Potato chips

Venison fillet tataki, carrot and ginger puree, Chive buds

Seared red tuna, Bronte pistachio, Tropea onion marinated, citrus gel

Raw red prawns from Mazara, scampi, prawns, burrata, candied lemon

Tempura prawns, courgette flowers in wheat crust, soy sauce and ginger

Parfait with chestnut and acacia honey, dark chocolate

Cantuccini with chestnuts and walnuts and almonds, Vin Santo

ZUPPA INGELSE (Sponge cake and custard)

Bonnet Piemontese