Il menù

Cured meats from Parma and Felino, aged pecorino, our own olives and focaccia from the oven.

Burrata from Andria, roasted cherry tomatoes, basil oil and flaky sea salt.

Courgette flowers filled with ricotta and anchovy, fried in a light batter.

Three toasts: tomato and garlic, chicken liver, white beans with rosemary.

San Marzano tomato, fior di latte, basil and extra virgin olive oil.

Tomato, garlic, wild oregano and olive oil. No cheese: the oldest pizza there is.

Tomato, fior di latte, spicy salame di Felino and Calabrian chilli honey.

Tomato, fior di latte, cooked ham, mushrooms, artichokes and black olives.

Tomato, fior di latte, salami, mushrooms, taggiasca olives, cherry tomatoes and basil. The one we build on the homepage.

Tomato and fior di latte, finished after the oven with 24-month prosciutto, rocket and parmesan.

Fior di latte, gorgonzola, pecorino and parmesan, with a little black pepper.

Thinly sliced potato, rosemary, fior di latte and smoked provola.

Fennel sausage, bitter broccoli rabe, smoked provola and fresh chilli.

Figs from the garden, gorgonzola dolce, walnuts and a thread of honey.

Savoiardi, espresso, mascarpone and cocoa. Rosa’s recipe, unchanged.

Vanilla panna cotta with cherries poached in Sangiovese.

Almond biscuits with a small glass of vin santo for dipping.

Still or sparkling water from our own well, per litre.

Garden lemons, a little sugar and mint.

The bitter Italian citrus soda.

Espresso from a small roaster in Siena.