CARPE DIEM

 

Antonino Cannavacciuolo’s taste journey

 

Sea bass and fresh goat cheese, green apple and celeriac

 

Borlotti beans tagliatelle, mussels and chilli

 

Codfish, codfish, codfish

or

Beef’s cheek and tail, onion vanilla purée, celery sauce

 

Pre dessert

 

Villa Crespi Dessert

 

150,00
per person

 

—

 

You are invited to combine your menu with:

 

Wine paring “Carpe Diem” selection

70,00
per person

 

Cheese selection from our trolley

20,00
per person

ITALIAN JOURNEY
FROM SOUTH TO NORTH

 

Antonino Cannavacciuolo’s taste journey

 

Sicilian scampi “pizzaiola” style, octopus water

 

Gragnano’s linguine with squids and rye bread sauce

 

Red mullet, aubergine and provola cheese broth

 

Pigeon, foie gras and smashed cocoa beans, Banyuls sauce

 

Pre dessert

 

Villa Crespi Dessert

 

180,00
per person

 

—

 

You are invited to combine your menu with:

 

Wine paring “from North to South” selection

90,00
per person

 

Cheese selection from our trolley

20,00
per person

STARTERS

 

Sicilian scampi “pizzaiola” style, octopus water
45,00

 

Blue lobster, Belgian endive salad, pine nuts and caviar
60,00

 

“Tonno vitellato” raw tuna slices, veal and dashi broth, ginger and lemon
50,00

 

Foie gras terrine, pineapple and smocked mackerel
50,00

 

Local snails, white turnip, classic piedmont green sauce
45,00

 

Sea bass and fresh goat cheese, green apple and celeriac
50,00

 

Piedmont raw meat from Boves, red onion and vervain, Asetra caviar
60,00

PASTA AND RICE

 

Gragnano’s linguine with squids and rye bread sauce
40,00

 

Carnaroli rice, olive oil, clams, thyme and lemon
40,00

 

Plin with duck, foie-gras soup, buffalo milk
40,00

 

Homemade Cappelletti stuffed with zucchini “scapece” marinade, scallops and yellow tomato
50,00

 

Flavored saffron Spaghetti, sea urchin and crispy quinoa
50,00

 

Borlotti beans tagliatelle, mussels and codfish tripe
45,00

FISH

 

Codfish, codfish, codfish
50,00

 

Seabass, Carmagnola peppers, “bagna cauda” sauce
60,00

 

Eel “beccafico” style, endive and oranges
60,00

 

Red mullet, aubergine and provola cheese broth
50,00

 

Sole, squids, liver
60,00

MEAT

 

Pigeon, foie gras and smashed cocoa beans, Banyuls sauce
60,00

 

Veal kidney, mango and fresh wild herbs
50,00

 

Quail, scampi, oysters veils
60,00

 

Beef’s cheek and tail, onion vanilla purée, celery sauce
60,00

 

“Zuppa forte”, onion, smoked potato and pork rinds
60,00

 

Veal Piedmont style, asparagus and cherries
60,00

 

—

 

Cheese selection
30,00

DESSERT

 

Ladyfinger biscuit and olive oil, olive ice cream and ginger
25,00

 

Coconut, pineapple, peanuts
30,00

 

Planet of the hazelnuts
30,00

 

Amaretto bonet sphere
25,00

 

Chocolate
30,00

 

The falsified egg
30,00

 

Cherry, yogurt and chocolate
20,00