Chef Federico Arnese

Bruschetta With Tomato Concassé, Basil, Tuscan Oil And Maldon Salt Flakes🌱

Shrimp Cocktail In Pink Sauce

Warm Genoese Focaccia & Pistachio Mortadella🌱

Fresh Mozzarella, Cuore Di Bue Tomato & Basil Oil🌱

Ascolana Olives

★ Grandma'S Traditional Lasagna With Sausage Ragù

Pacchero With Zucchini Cream, Crispy Guanciale Tossed With Fresh Mint Oil

Rigatoni Alla Norma With Shavings Of Sicilian Pdo Salted Ricotta🌱

Spaghettone With Confit Garlic, Tuscan Igp Extra Virgin Olive Oil, Chili Pepper And Flavored Breadcrumbs🌿

Trofie With Pesto Alla Genovese And Light Touch Of Stracchino🌱

Gnocchi With Datterino Tomato, Fresh Basil & Tuscan Oil🌱

Italian Suckling Pig Arista Cooked In Milk With Fresh Sage And Rosemary

Pink Roast Beef, Light Salsa Tonnata And Capers

★ Beef Meatballs In Reduced Tomato Sauce

Scaloppine With White Wine & Fresh Herbs

Eggplant "Parmigiana" With Tomato, Fresh Basil, And Parmigiano Reggiano Pdo🌱

Baked Gratinated Anchovies, Lemon And Aromatic Breadcrumbs

Valeriana, Vinaigrette Ai Pomodori Secchi🌿

Creamed Spinach🌱

Crispy Roasted Potatoes🌿

Classic tiramisu with chocolate shavings

Home-Made Jam Crostata With Vanilla Gelato

Vanilla Panna Cotta With Strawberry Compote

Marinated Strawberries With Mint And Custard Gelato

Traditional Chocolate Salami

Baked Peaches With Amaretti And Dark Chocolate

Sorrento Lemon Cream And Crunchy Biscuit Crumble

Ascolana Olives

★ La Mia Caponata Siciliana, Melanzane Dorate, Agrodolce & Basilico Fresco🌿

Bruschetta With Tomato Concassé, Basil, Tuscan Oil And Maldon Salt Flakes🌱

Piedmontese Tonnato Veal

Quadrotti Of Focaccia Di Recco With Stracchino🌱

Parma Ham Dop With Fresh Sweet Melon

Tagliatelle Alla Bolognese, Slowly Cooked Ragù And Parmigiano Reggiano Dop

Pasta Alla Carbonara With Crispy Guanciale And Pecorino Romano Dop

Pasta All'Amatriciana With Crispy Guanciale And San Marzano Dop Tomatoes

Pasta Cheese And Pepper🌱

★ Grandma'S Traditional Lasagna With Sausage Ragù

Saffron Risotto With Parmigiano Reggiano Dop Cream🌱

Pasta Alla Scarpariello With Burrata Cream & Basil Oil🌱

Bolognese Tortellini, Parmesan Cream & Crispy Prosciutto Cotto Dop

Scaloppine With Velvety Marsala Sauce

★ Beef Meatballs In Reduced Tomato Sauce

Herb-Roasted Chicken, Three Pepper Sauce

Sea Bass Fillet, Olives & Mediterranean Aromas

Eggplant Parmesan With Tomato, Fresh Basil, And Parmigiano Reggiano Pdo🌱

Sliced Beef, Arugula, Parmigiano Reggiano & Balsamic Vinegar Of Modena

Fresh Green Salad With A Light Vinaigrette🌿

Creamed Spinach🌱

Crispy Roasted Potatoes🌿

Smash Potatoes With Herbs And Mountain Butter🌱

★ Mom'S Torinese Bönet With Ecuadorian Cocoa And Mombaruzzo Amaretti

Traditional Home-Made Jam Tart With Vanilla Ice-Crem

Marinated Strawberries With Mint And Custard Gelato

Vanilla Panna Cotta With Strawberry Compote

★ Classic Tiramisu With Salted Caramel Pearls

Apple Cake 2.0 Sautéed Apples With Honey And Cinnamon, Biscuit Crumble And Cream Gelato

Deconstructed Cheesecake Ai Frutti Rossi

★ Beef Carpaccio, Iced Celery, Toasted Pine Nuts, Parmigiano Reggiano Chips And Light Truffle Mayonnaise

Sous-Vide Igp Veal, Tonnata Sauce, Pantelleria Dop Caper Powder & Crispy Parmesan Puff Pastry Wafer

★ 64° Low-Temperature Cooked Egg On Parmesan Cream, Saffron And Balsamic Vinegar Igp Caviar🌱

Argentinian Prawn Wrapped In Crispy Kataifi With Lime Mayonnaise

★ Marinated Salmon Carpaccio In Lime Osmosis, Tahiti Vanilla Whipped Butter And Soft Focaccina

Potato And Mussel Mousse All Arrabbiata

Burrata Di Andria Igp With Confit Cherry Tomatoes, Basil Oil & Black Olive Soil🌱

★ Croquettes Di Mortadella Igp, Carbonara Mayonnaise & Crispy Guanciale

Piedmontese Fassona Igp Knife-Cut, White Truffle Air & Parmigiano Reggiano Dop Snow

Fusilloni Yellow Datterino, Mussels And Buffalo Mozzarella

Plin Di Langa With Parmesan Cream And Crunchy Hazelnuts🌱

★ Fusilli With Ricotta Cream And Semi-Dry Cherry Tomatoes, Seared Bra Sausage (Slow Food Presidio) And Shavings Of Ric

Tonnarelli Amatriciana Di Octopus

Risotto With Saffron, Seafood, Basil Oil And Burnt Lemon Air

Linguine With Veraci Clams, Zucchini Cream And Burnt Lemon Zest

Spaghetto Cacio E Pepe E Argentine Prawn

★ Mancini Spaghettone With Sea Urchin Pulp & Nori Seaweed Powder

Risotto Carnaroli With Caramelized Cherry Tomatoes, Burrata Fondue And Basil🌱

Lamb Chops Scottadito, Herb Jus

★ Grilled Piglet Fillet, Three Pepper Sauce

★ Stuffed Squid With Ricotta And Herbs, Faux Squid Ink Mayonnaise

Argentinian Prawn Wrapped In Lardo Di Arnad, Peas In Double Consistency And Mint Oil

Oven-Baked Turbot With White Wine Sauce And Summer Vegetables

Seared Octopus With Potato Cream, Black Olive Soil And Parsley Oil

Glazed Melting Eggplant With Velvety Lemon Chickpea Cream, Caramelized Red Onion And Extra Virgin Olive Oil🌿

Seared Tuna With Sesame On Cannellini Cream With Smoked Beetroot

Roasted New Potatoes With Rosemary And Paprika🌿

Valeriana, Vinaigrette Ai Pomodori Secchi🌿

Finocchi, Arancia, Mandorle & Uvetta🌿

Grilled Eggplant, Mint & Chili🌿

★ Classic Tiramisu With Salted Caramel Pearls

★ Mom'S Torinese Bönet With Ecuadorian Cocoa And Mombaruzzo Amaretti

★ Dark Chocolate Mousse Ecuador 77%, Antiqua Extra Virgin Olive Oil, Maldon Salt And Hazelnuts

Plant-Based Coconut And Vanilla Panna Cotta, Served With Seasonal Fruit Coulis🌿

Deconstructed Cheesecake With Fresh Berries

Yogurt And Passion Fruit Mousse

Chamomile Panna Cotta, Passion Fruit Sauce

Cantabrian Sea Anchovies With "Bagnet Verd", Toasted Brioche Bread, Malga Butter And Mimosa Yolk

Seared Scallops With Pea Purée And Parma Ham Chips Pdo

★ 64° Low-Temperature Cooked Egg On Parmesan Cream, Saffron And Balsamic Vinegar Igp Caviar🌱

Seared Scampo, Green Apple In Three Textures And Almond

Red Tuna Tartare, Caviar, Quail Egg & Sour Cream

Amberjack Crudo With Yuzu Oil, Crispy Parmigiano Reggiano

Warm Catalan-Style Lobster, Crunchy Vegetables & Citrus-Infused Oil

Piedmontese Fassona Igp Knife-Cut, White Truffle Air & Parmigiano Reggiano Dop Snow

★ Fines De Claires Oyster, Crispy Tempura, Passion Fruit Gel And Light Wasabi Mayonnaise

Spaghetti, True Clams & Mullet Bottarga

Plin With Three Roasts, Hazelnut Butter & 36-Month Aged Parmigiano Reggiano Foam

Risotto, Cooked And Raw Scampi & Citrus Fruits

★ Gin Lemon 2.0: Smoked Risotto Nebbia Tenuta 'Gli Aironi', Gin, Mascarpone, Lemon Zest And🌱

Chitarra Spaghetti, Red Prawn & Sea Urchins

Tagliolini With Lobster, Its Bisque & Citrus

Carnaroli Risotto With Franciacorta, Smoked Burrata, Red Prawn Tartare & Basil Powder

Piedmontese Agnolotti, Reduced Roast Jus, Cocoa & Hazelnuts

Seared Sea Bream With Black Glaze, Fermented Lime Gel And Roasted Red Cabbage

Roasted Octopus Tentacle, Potato Purée & Reduced Jus

Grilled Fassona Fillet, Barolo Reduction & Fondant Potato

Scalloped Duck Breast, Balsamic Reduction & Dried Fruits

Grilled Lobster, Gin And Brown Butter & Crunchy Vegetables

★ Classic Tiramisu With Salted Caramel Pearls

★ Dark Chocolate Mousse Ecuador 77%, Antiqua Extra Virgin Olive Oil, Maldon Salt And Hazelnuts

Strawberries In Two Textures, Meringue & Vanilla Ice Cream

Chamomile Panna Cotta, Passion Fruit Sauce

Deconstructed Cheesecake Ai Frutti Rossi

Panna Cotta Alla Lavanda E Fragole Flambé Al Balsamico

Selection of 6 tapas-style appetizers to share (Bruschetta with chopped tomato and fresh basil, Russian salad with tuna, Sicilian-style eggplant caponata, Lanzo salami, warm Genoese focaccia, whipped ricotta with Tuscan olive oil and fleur de sel)

Tasting of 4 Piedmontese appetizers (Traditional-style vitello tonnato, Russian salad, Fassona beef tartare with Alba hazelnuts, fresh tomino cheese with traditional green sauce)

Pasta with Taggiasca olives, cherry tomatoes and Pantelleria capers

Pasta with fresh cherry tomatoes and burrata cream

Pasta with confit garlic, Tuscan IGP extra virgin olive oil, chili and toasted breadcrumbs

Pasta with smoked salmon and cream

Pasta alla Norma with Sicilian DOP salted ricotta

Amatriciana pasta

Classic carbonara pasta

Gnocchi with homemade Genoese basil pesto

Classic tiramisu with chocolate shavings

Traditional home-made jam tart with vanilla ice-cream

Sautéed apples with honey and cinnamon, almond crumble and vanilla ice cream

Grandma’s Turin-style Bönèt

Vanilla panna cotta with strawberry compote

Selection of 6 tapas-style appetizers to share (Bruschetta with chopped tomato and fresh basil, Russian salad with tuna, Sicilian-style eggplant caponata, Lanzo salami, warm Genoese focaccia, whipped ricotta with Tuscan olive oil and fleur de sel)

Tasting of 4 Piedmontese appetizers (Traditional-style vitello tonnato, Russian salad, Fassona beef tartare with Alba hazelnuts, fresh tomino cheese with traditional green sauce)

Crispy polenta crostini with wasabi mayo and caramelized onion

Caprese salad with Campania DOP buffalo mozzarella and basil oil

Vol-au-vents filled with saffron cheese fondue

Eggplant fritters with tzatziki

Ascoli-style stuffed olives

Rustic toasted bread with sausage, parmesan cream and caramelized onion

Hand-chopped Fassona IGP beef tartare with Parmigiano Reggiano DOP crisps and toasted hazelnuts

Piedmont-style veal, cooked pink, with light tuna sauce and dehydrated capers

Classic shrimp cocktail with Rose sauce

Tender cuttlefish salad with potatoes, celery, cherry tomatoes and olives

Goat cheese, roasted pumpkin and hazelnut

Bruschetta with fresh tomato and basil

Pumpkin flan with Parmigiano Reggiano cream and Amaretto crumble

Crispy Argentinian prawn in kataifi pastry with lime mayonnaise

Osmosis-marinated salmon carpaccio with lime, whipped butter and soft focaccia

Pasta with Taggiasca olives, cherry tomatoes and Pantelleria capers

Pasta with fresh cherry tomatoes and burrata cream

Pasta with confit garlic, Tuscan IGP extra virgin olive oil, chili and toasted breadcrumbs

Saffron risotto with Parmigiano Reggiano in two consistencies

Pasta alla Norma with Sicilian DOP salted ricotta

Carnaroli Riserva risotto with blueberry and cocoa, Marsala reduction and EVO oil

Lasagna with zucchini cream, robiola, parmesan béchamel and lemon zest

Potato gnocchi with three-tomato sauce (Restaurant Da Vittorio style), artisanal stracciatella and basil oil

Gnocchi with gorgonzola and walnuts

Gnocchi with homemade Genoese basil pesto and toasted pine nuts

Tagliolini with Bra IGP sausage (Slow Food Presidia), sun-dried tomatoes and Pecorino Romano

Pappardelle with white sausage ragù and sautéed artichokes

Amatriciana pasta

Classic carbonara pasta

Traditional lasagna with grandma’s sausage ragù

Pasta with smoked salmon and cream

Smoked Nebbia “Gli Aironi” risotto with gin, mascarpone, lemon and lemon foam

Paccheri di Gragnano with light scorpionfish ragù, datterino tomatoes and basil

Italian pork loin braised in milk with sage and rosemary, roasted baby potatoes

Sausage and potato stew

Veal scaloppine with Marsala sauce and roasted potatoes

Veal scaloppine pizzaiola-style with seasonal vegetables

Meatballs in tomato sauce with potatoes

Hunter-style chicken with seasonal vegetables

Grilled pork tenderloin with three-pepper sauce and herb smash potatoes

Breaded chicken cutlet with rocket and cherry tomatoes

Braised pork neck with apple sauce and roasted baby potatoes

Sea bass with potato cream & zucchini

Stuffed calamari with ricotta and herbs, light tomato sauce

Argentinian prawn wrapped in Arnad lard with avocado guacamole and sand-dusted potatoes

Crème caramel

Sautéed apples with honey and cinnamon, almond crumble and vanilla ice cream

Traditional home-made jam tart with vanilla ice-cream

Marinated strawberries with mint and vanilla ice cream

Deconstructed cheesecake with fresh red berries

Grandma’s Turin-style Bönèt

Vanilla panna cotta with strawberry compote

Classic tiramisu with chocolate shavings

Dark chocolate mousse with extra virgin olive oil, Maldon salt and hazelnuts

Mascarpone coffee cream with biscuit crumble and Ecuador chocolate shavings

Carciofo glassato al miso bianco, chips di foglie, crema al pecorino e olio alle erbe affumicate

Crudo di ricciola con olio al limone e yuzu, chips di Parmigiano Reggiano

Mini arancino al miso con cuore di burrata e pistacchio

Capesante scottate con crema di zucca alla soia e crumble di pane croccante

Ostrica fines de claires in tempura, passion fruit e maionese leggera al wasabi

Risotto al latte di cocco, citronella e gamberi croccanti

Ravioli plin di maiale con salsa hoisin e burro nocciola

Pollo al yuzu e rosmarino con verdure croccanti

Polpo cotto a bassa temperatura con crema di patate al wasabi e olio al rosmarino

Panna cotta al matcha con crumble di nocciole

Tiramisù rivisitato al matcha con crema al mascarpone

Selezione di 6 antipasti stile TAPAS da condividere ( BRUSCHETTA con battuto di pomodoro e basilico, insalata RUSSA con tonno, CAPONATA di melanzane alla siciliana, SALAME di Lanzo, FOCACCIA genovese tiepida, RICOTTA montata olio toscano e fior di sale)

Degustazione 4 antipasti dal Piemonte (VITELLO tonnato alla vecchia maniera, insalata RUSSA, BATTUTA di fassona con nocciola D'Alba, TOMINO fresco al verde)

Crostini di polenta , maionese al wasabi e cipolla caramellata

Insalatina tiepida di carciofi, grana e citronette al limone BIO

Flan di zucca con cremoso al parmigiano e amaretto

Voul-au-vent con fonduta allo zafferano

Crostone rustico con salsiccia, crema al parmigiano

Carpaccio di salmone marinato in osmosi , burro di centrifuga montato e focaccina morbida

Fassona piemontese IGP battuta al coltello con chips di Parmigiano Reggiano DOP e nocciole tostate

Vitello tonnato alla piemontese taglio rosa salsa tonnata leggera, capperi disidratati

Seppioline tenere, patate, sedano, pomodorini e olive

Cocktail di gamberi in salsa rosa

Gambero argentino croccante in kataifi con maionese al lime

Croquetas di Salmone selvaggio e salsa Tartara delicata

Risotto affumicato Nebbia 'Gli Aironi', gin, mascarpone, limone e la sua aria

Carnaroli Riserva al mirtillo e cacao amaro, riduzione di Marsala e finitura all’olio EVO

Lasagna Tradizionale al Ragù di salsiccia della Nonna

Tagliolino con salsiccia di bra IGP (presidio Slow food), pomodoro secco e pecorino Romano

Pappardella al ragu bianco di salsiccia e carciofi saltati

Plin di Langa con crema al parmigiano e nocciole croccanti

Gnocchi di patate con salsa ai tre pomodori alla Vittorio, stracciatella artigianale e basilico in gocce

Orecchiette con crema di zucca arrosto e speck croccante

Mezze maniche con crema di ricotta e pomodorini semi dry, salsiccia di bra scottata e muddica

Paccheri di Gragnano con ragù leggero di scorfano, pomodoro datterino e basilico

Spaghetti alla chitarra di pasta fresca cacio, pepe e gamberi

Tagliolini al burro aromatizzato al limone, gamberi, calamari e granella di pistacchi

Calamaro ripieno di ricotta ed erbe, salsa di pomodoro leggero

Filetto di maialino alla griglia, salsa ai tre pepi e smash potato alle erbe

Arista di maialino italiano cotta nel latte con salvia e rosmarino fresco, patate novelle al forno dorate

Cotoletta di pollo impanata in pane aromatizzato, rucola e pomodorini

Scaloppine alla pizzaiola con verdure di stagione

Scaloppine al Marsala con patate al forno

Salsiccia e patate in umido

Pollo alla cacciatora con verdure di stagione

Coppa di maiale brasata con salsa alle mele e patate novelle al forno

Tiramisu con scaglie di cioccolato fondente

Crème caramel

Bönet torinese della mamma

Mousse al cioccolato fondente con olio extra vergine, sale maldon e nocciole

Crema di mascarpone al caffè con crumble di biscotti e scaglie di cioccolato selezione 'Ecuador'

Pavlova con Curd al frutto della passione

Panna cotta alla lavanda e coulis ai frutti rossi

Fragole marinate con menta e gelato alla crema