*available for the whole table only

The Chef's welcome

Sicilian prawns with celeriac purée and Martini Dry sauce

Pietra Nera 2007, Marco De Bortoli

Onion cooked in salt, "finanziera" and egg yolk sauce

Montepulciano d'Abruzzo 2005, Emidio Pepe

Mixed pasta with beans and seafood

Fumin 2006, Les Cretes

"Plin" ravioli Partenopea style

Dolcetto di Dogliani "Papa' Celso" 2006, Marziano Abbona

Pigeon, vanilla sauce, foie gras and a mini apple tarte tatin

Pinot Nero 2003 Bressan

Pre-dessert

Locanda dessert

the wine will be choosen with the Dessert

Petit fours

Baba and puffs

85 Euro..

... with wine-matching 125 Euro