Kitchen brigade

Executive Chef –  Frederik Lasso
Sous Chef – Gabriele Del Papa
Chef de partie – Riccardo Pomanti

Waitstaff

Daniele Zunica
Renato Scarselli

A LA CARTE MENU

Appetizer

I dreamed a Fiadone € 15

Bread and fish € 15

Prosciutto delle grotte and pecorino cheese € 16

Beetroot and peanuts € 16

Deer and cherry € 20

Main Courses

Pasta, paprika and chicken € 20

Cacio e ova (cheese and eggs) € 20

Ceppe di Civitella € 20

Boar gulash, mushrooms  and parsley € 22

Second Courses

Trout, cooking cream and horseradish € 26

Grilled lamb and fennel € 28

Pork and vegetable pie € 30

Pigeon and onion  € 35

Dessert

The Civitella gutter € 10

Custard, whipped cream and honey € 12

Calcionetto € 13

Bombolone and rosehip € 13

Cover, wine and drinks not included