Assortment of samples of the Osteria’s fanciest antipastos
Fillet of beef tartare on a bed of red cabbage salad with liquorice sauce
Cream of potato and crunchy hazelnuts from Italy’s historical Tuscia region on grilled Chianina breed Carpaccio with petals of black Uncinato truffles
“Podere Cadassa” Culatello di Zibello PDO aged 24 months with Mille-feuille of Pappa al Pomodoro tomato soup and slivers of underground-aged Pecorino cheese
Creme Caramel with Vacche Rosse Parmesan cheese on a bed of creamed purgatory beans, crunchy Cinta Senese cheek lard and Modena balsamic vinegar aged 25 years
Seafood antipasto
Sea route
Assortment of Fisherman’s first fruits au gratin
Crabmeat cocktail on a double bed of fancy salad with feijoa sorbet
Scallops sautéed with foie gras and vermouth, sweet Tropea red onions cooked at medium temperature over a cold celery and mint cream soup
Array of raw fish
Land first courses
Savoury cacao panzerotti pastry, hand-stretched and stuffed with venison creamy brown butter and herbs, speck ham on an Alpeggio cheese fondue and cooked grape must
Bronze-died Gragnano Spaghettoni with quail Carbonara sauce
Pappardelle (large broad flat noodles) pasta with artichokes and Picolit (white wine) foie gras and black truffle with Muscat
Nettle Tortelli with creamy Roquefort cheese seasoned with Carpaccio of William pears
Tagliolini alla Gricia pasta with cheek lard and artisanal beer from the Umbria region on a cream of Bronte pistachios and slivers of “Red Cow” Parmesan cheese
Seafood first courses
Lombrichelli pasta with garlic, oil and hot peppers on a bed of red shrimp Carpaccio from Mazara del Vallo and lime
• Paccheri by Gragnano "Gentili", bronze wire drawn large pasta tubes with smoked lobster and tomato confit
• Handmade potato gnocchi dumplings from Tuscia with Mediterranean prawns on bed of creamy Mantovana yellow pumpkin sauce and crunchy Amaretti
Jumbo Ravioli with swordfish and Rosemary with chick pea puree and petals of black Uncinato truffles
Fresh Tagliolini pasta with sea bass seasoned with shrimp from the Argentario coast and lemon
Land Risotto
Carnaroli rice with Taleggio cheese and black Uncinato truffles
Vialone Nano rice with yellow squash from Mantua, Ciauscolo salami and smoked Provola cheese
Carnaroli rice with Castelmagno cheese and pears
Carnaroli rice with nettles and crunchy Cinta Senese cheek lard
Carnaroli rice with Amarone wine, speck ham and slivers of “Red Cow” Parmesan cheese
Vialone Nano rice with Porcini mushrooms and chestnuts
Fish-based Risotto
“Green sea” Vialone Nano rice
Vialone Nano rice with scallops, baby carrots and saffron
Carnaroli rice with Amalfi lemon and raw oysters
Vialone Nano rice with wild fennel and cured mullet roe Bottarga
Carnaroli rice with purple shrimp from Mazara del Vallo, peppers and ginger
Vialone Nano rice Fumè with arugula and toasted almonds
Land second courses
Fillet of Cinta Cenese (Typical Tuscan breed of pig) in light crispy pastry stuffed with porcini mushrooms and speck ham with potatoes and vegetables
Rack of lamb glazed with acacia honey and almonds with a flan of carrots and Losa di Capra (soft goat cheese)
Rabbit loin wrapped in Cinta Senese cheek lard cooked at low temperature on a bed of red berry Coulis with potato and Caciocavallo cheese pie
Sliced smoked duck breast on a country salad of Granny Smith apples seasoned with Campari
Canadian bison fillet with porcini mushrooms, mange tout saute with mint and pine nuts with a reduction of Sagrantino di Montefalco (red wine)
Fish-based second courses
Calamari, shrimp, sea bass and vegetable Tempura
Yellowfin tuna hamburger with Bronte pistachios, zucchini, sweet Tropea onions seasoned with cranberries
Fresh salmon in fresh Kataifi crust, broccoli pie and Erborinato di Bufala cheese
Salted codfish with black Uncinato truffles and eggs
Red prawns from Mazara del Vallo in salt crust and mashed potatoes with Vanilla essence
Strips of beef ... (300 grams)
...with summer green salad, cherry tomatoes and slivers of underground-aged Pecorino cheese
...with a fan of fresh grilled vegetables
...with basil pesto and Bufala Caprese salad
...with black Uncinato truffles
...with Lardo di Colonnata and arugula
...with potatoes and wild fennel
...with fresh, pan-seared chicory
...with arugula, pistachios and Grana cheese
...with blue goat cheese fondue and Cimini walnuts
...with Porcini mushrooms
...with peppers seasoned with squaw mint
...with stewed Tropea onions
...with candied pineapple, valerian and almonds
...with crunchy julienne vegetables
...with red radicchio au gratin
...à la Puttanesca with olives and capers
...with candied pears, pine nuts and chocolate slivers
...with a sweet-and-hot sauce of quince and Piedmont Losa cheese
Cheese
PDO Sorano aged Pecorino
“Terre di Garfagnana” aged Pecorino
Cow Toma
Grotto-aged Gran Cru di Brisighella Pecorino
Monte Cucco Pecorino with white and black truffles
Underground-aged Monte Cucco Pecorino
Cow Losa
Goat “Verzin” Erborinato
RoqueFort
Blue Stilton
Pecorino aged in Barolo must
PDO Castel Magno
Goat and Cow Cusiè aged in chestnut leaves
Goat and Cow Cusiè aged in barley malt and whisky
Assorted cheeses served with fresh fruit and homemade preserved fruits
Dessert
Bavarian cream with Cimini hazelnuts
Savarin alle Fragoline di bosco
Franciacorta creamy dessert
Chocolate delight with ricotta cheese and pears
Cheesecake with fruits of the forest
Semifreddo (parfait) with crunchy Tuscia hazelnut nougat
Mixed fruit with ice-cream inside
Black Tartufo ice cream of Pizzo Calabro
White Tartufo ice cream of Pizzo Calabro
Pistachio stuffed ice cream of Pizzo Calabro
Limorizia ice cream of Pizzo Calabro (Lemon and liquorice)