The Menu
A combination of tradition and unusual regional recipes, the result of constant research and using handcrafted ingredients, combined with a pleasant and informal atmosphere.
Tagliere
• Parma Ham aged 30 months “DOP fratelli Pelizziari al naturel”
award winning “Gambero Rosso” Best Italian cured ham.
• Mozzarella di Bufala Campana DOP and “panzanella”
typical regional fresh tomatoes dish
for two people
Basket with typical products of the region
Panissa (chickpeas flour, water, salt and pepper, resembling fat chips, a typical Ligurian appetizer to tantalize your tastebuds) and breaded anchovies with aioli and romesco sauce
for two people
Jerusalem artichoke souffle with Gorgonzola cheese fondue
Tomino cheese and lardo, with green apple and caramelized onions
Focaccina del mare: stracciatella cheese, gremolata, bottarga
Burrata DOP, smoked aubergine caviar, sweet and sour Tropea onion jam
Seafood salad with aromas of mango and mint leaf
Beef tartare, stracciatella cream, capers and candied cherry tomato
Tonnarelli alla Carbonara, traditional recipe
Organic eggs, Guanciale, aged Pecorino Romano DOP, Parmigiano Reggiano 30 months
Tagliolini Cacio e Pepe finished at the table
Spaghettoni with white ragout made from our supreme meats
With gratitude to our sister restaurant the Lupo Smoke & Grill in Dolceacqua Italy!
Spaghetti with fresh clams
Ravioli pasta with Burrata, fresh cherry tomatoes, toasted pine nuts and basil coulis
Pappardelle with duck ragout slow cooked for 8 hours
Casarecce pasta with mixed seafood caught from our coastline
Tagliolini with lobster flambéed with cognac, and its wonderful bisque
Matilde
Rigatoni with artisanal sausage ragout in tomato sauce, salted ricotta from Sicily, lemon zest and fresh mint
Alba
Fresh ravioli with ricotta and lemon zest, in a creamy lemon sauce of Menton with pink Mediterranean shrimp tartare
Moana
Fettuccine with squid ink, sauteed squid, crispy guanciale, cherry tomato and courgettes
RosaMaria
Tagliatelle with mussels, saffron and zucchini cream
Carlotta
Tagliolini cacio e pepe with crab meat
Giuliana
Prawn ravioli with their magical bisque, toasted salted pistachios
Carmela
Fusillo with cherry tomatoes and mascarpone with lemon zest from Menton and Nduja di Spilinga DOP, paired with King Prawns. The absolutely delicious combination of sea and land
Veal Milanese and French fries and spinach (“elephant ear style” from Milan)
Grilled beef fillet (pepper or gorgonzola sauce), served witch spinach and French fries
Cod stew Provencal style with potatoes, pine nuts and olives
Ciccio’s “Fritto Misto” of Prawns and Squid, light as a feather crispy batter served with aioli sauce
Caesar
Romaine lettuce, hard-boiled egg, croutons, 36-month aged Parmesan cheese flakes, cherry tomatoes, Caesar sauce, breaded chicken, crispy bacon
Caprina
Joung sprouts, endive, cherry tomatoes, breaded goat cheese with local honey, “Cerneaux” nuts, dried apricots, croutons, Dijon aged sherry vinaigrette
Tagliere
• Parma Ham aged 30 months “DOP fratelli Pelizziari al naturel”
award winning “Gambero Rosso” Best Italian cured ham.
• Mozzarella di Bufala Campana DOP and “panzanella”
typical regional fresh tomatoes dish
for two people
Basket with typical products of the region
Panissa (chickpeas flour, water, salt and pepper, resembling fat chips, a typical Ligurian appetizer to tantalize your tastebuds) and breaded anchovies with aioli and romesco sauce
for two people
Jerusalem artichoke souffle with Gorgonzola cheese fondue
Tomino cheese and lardo, with green apple and caramelized onions
Focaccina del mare: stracciatella cheese, gremolata, bottarga
Burrata DOP, smoked aubergine caviar, sweet and sour Tropea onion jam
Seafood salad with aromas of mango and mint leaf
Beef tartare, stracciatella cream, capers and candied cherry tomato
Tonnarelli alla Carbonara, traditional recipe
Organic eggs, Guanciale, aged Pecorino Romano DOP, Parmigiano Reggiano 30 months
Tagliolini Cacio e Pepe finished at the table
Spaghettoni with white ragout made from our supreme meats
With gratitude to our sister restaurant the Lupo Smoke & Grill in Dolceacqua Italy!
Spaghetti with fresh clams
Ravioli pasta with Burrata, fresh cherry tomatoes, toasted pine nuts and basil coulis
Pappardelle with duck ragout slow cooked for 8 hours
Casarecce pasta with mixed seafood caught from our coastline
Tagliolini with lobster flambéed with cognac, and its wonderful bisque
Matilde
Rigatoni with artisanal sausage ragout in tomato sauce, salted ricotta from Sicily, lemon zest and fresh mint
Alba
Fresh ravioli with ricotta and lemon zest, in a creamy lemon sauce of Menton with pink Mediterranean shrimp tartare
Moana
Fettuccine with squid ink, sauteed squid, crispy guanciale, cherry tomato and courgettes
RosaMaria
Tagliatelle with mussels, saffron and zucchini cream
Carlotta
Tagliolini cacio e pepe with crab meat
Giuliana
Prawn ravioli with their magical bisque, toasted salted pistachios
Carmela
Fusillo with cherry tomatoes and mascarpone with lemon zest from Menton and Nduja di Spilinga DOP, paired with King Prawns. The absolutely delicious combination of sea and land
Veal Milanese and French fries and spinach (“elephant ear style” from Milan)
Grilled beef fillet (pepper or gorgonzola sauce), served witch spinach and French fries
Cod stew Provencal style with potatoes, pine nuts and olives
Ciccio’s “Fritto Misto” of Prawns and Squid, light as a feather crispy batter served with aioli sauce
Caesar
Romaine lettuce, hard-boiled egg, croutons, 36-month aged Parmesan cheese flakes, cherry tomatoes, Caesar sauce, breaded chicken, crispy bacon
Caprina
Joung sprouts, endive, cherry tomatoes, breaded goat cheese with local honey, “Cerneaux” nuts, dried apricots, croutons, Dijon aged sherry vinaigrette
