The menu

Cooking that keeps evolving,
guided by the market and the seasons.

STARTERS

Renaiola pasta, reimagined as a frittata

Spaghetti frittata, charcoal-grilled turnip greens and our herring in herb sauce | 16

Chickpea flatbread and marinated pumpkin

La cecina pisana diventa supporto della nostra zucca in carpione, servita con patata fumè ed erbette | 16

TERRINES

Torta Manfreda

Inspired by medieval cooking: silky chicken liver mousse, served with toasted bread and plum compote | 16

Our charcoal-grilled pork neck

With its giblets, served with a salad of charcoal-grilled onions and bitter greens | 16

Chestnut and mushroom terrine

Served with radicchio marinated in vinegar and honey, and hazelnuts | 18

Terrina di anatra all’arancia

Served with grilled celeriac, celery leaves, mustard and confit unripe oranges | 18

PASTA AND SOUP

Ditalini with Artusi-style veal foot

Veal foot soup with tomato, basil and aromatic herbs | 18

Tagliolino all’olio novo

Homemade tagliolini, artichoke leaf extract, our family’s olive oil and a generous helping of Parmigiano Reggiano | 16

Our baked pasta

Dedicato a Barilla: ragù di cacciagione, besciamella e spuma di parmigiano reggiano | 20

Soup of the day

Changes regularly — ask us what we have made today! | 16-18

FROM THE GRILL

The grill master’s cut

Pork neck steak with chicory dressed in salsa verde | 26

Our charcoal-grilled pigeon

Un piccione intero servito in tutte le sue parti, come un menù degustazione | 40

Grilled beef

Carne selezionata e frollata almeno 30 giorni, cotta su brace di legna. Prezzo all’etto | 7,5

Charcoal-grilled beef tongue

Served with yoghurt tartare sauce, charcoal-grilled broccoli and a mustard-enriched brown jus | 26

Grilled stuffed chicken neck

Served with chickpeas and vegetables. Also perfect for sharing | 28

MAIN COURSES

Il pastello dell’Erbaluigia

Il nostro lavoro sulle carni in crosta: cambia secondo disponibilità, servito con verdure di stagione spadellate e il fondo bruno dell’animale stesso | 28

Slow-cooked mushrooms and potatoes

Served in our cast-iron pans, finished over the embers | 28

Sweetbreads with Marsala

Pan-fried until golden and deglazed with Marsala, with mixed seasonal mushrooms: tender and rich, with woodland aromas | 28

SIDE DISHES

Our salad with wild herbs

Lettuce hearts and herbs foraged by Tatiana | 10

Parsley potatoes

Pan-fried potatoes with fresh parsley | 8

Vegetables au gratin with Parmigiano

| 10

TASTING MENUS

Our terrines from A to Z

Un giro completo fra le nostre terrine e pâté, serviti con i contrappunti e le conserve. Un assaggio del nostro tagliolino all’olio novo. Può essere tutta la cena o solo l’inizio: aggiungi un piatto dalla carta, o chiudi con un dolce | 36

Carte Blanche

Seven courses, entirely at the chef’s discretion: leave it to us and let the kitchen tell today’s story, guided by the market and the season | 70

Allergens and intolerances

Please ask our staff for information about allergens and intolerances.

Please let us know about any dietary requirements when booking.

Our menu follows the market and the seasons; some dishes may change.