STARTERS

Toasted pan brioche, buffalo burrata, salted anchovies from Cantabrico

Coocked onion, courgettes cream and robiola from Caseificio Piandelmedico 

Boiled and stir Marchigiana meat with canasta lettuce and halzenuts

Stewed lamb coratella

PASTA

Spaghettoni with mullet bottarga, cetara anchovies and bread crumbs

Tagliatelle with fresh sausage Doriano Scibè and tomatoes Paolo Petrilli

Tortelli with Marchigiana meat and pork with green beans and basil

MAIN COURSES

Roasted lamb

Duck coocked in Verdicchio dei Castelli di Jesi wine with potato, Pantelleria capers and Taggiasche olive

Veal shank in Porchetta

Sheep meatballs, Saturnia peaches, buffalo yogurt

DESSERTS

Buffalo yogurt mousse with sour cherries and cocoa streusel.

Mulberries cake with milk cream and fresh almond 

Zuppa inglese (traditional dessert with pastry cream, alchermes liquor and sponge cake)

Sabaion Marsala cream, merengue and sunblasted almonds

Vanilla semifreddo with arguani chocolate sauce and cherries

CHESEES AND CURED MEAT SELECTION

Tasting plate with cured meat of Doriano Scibè and Cal Bianchino 

24 months Doriano Scibè ham

Tasting plate of chesees Piandelmedico from the freshes to theoldest

Tasting plate of cheeses Fontegranne (gost and cow) 

Marchese Marino Pecorini tasting in three different seasoning

Tasting of sheep, cow, goat and buffalo chesees

Tasting plate of cured meat and chesees

OUR AGRICULTURAL SUPPLY CHAIN

Doriano Scibè, Caseificio Piandelmedico, Az.Agr. Piadapiè, Az. Agr. Mater Amabilis, Az. Agr. Costa Digiano, Az.Agr. Cal Bianchino, Oleificio Cartechini, Pastificio Mancini, Az.Agr. Angeli, la Collina delle Oche.