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