Kitchen brigade

Executive Chef – Frederik Lasso
Sous Chef – Gabriele Del Papa
Chef de partie – Riccardo Pomanti e Matteo D’Acchioli

Waitstaff

Daniele Zunica
Renato Scarselli

Ancient grains flour sourdough bread
Selection of Abruzzo DOP Extra Virgin Olive Oils

TASTING MENU

NEOCLASSICISM CONSIDERATION  

Welcome entrée

I dreamed a Fiadone
Cacio e ova (cheese and eggs)
Pork and vegetable pie
Calcionetto

Small pastries

€ 50

You can add one or more of the following:

Prosciutto delle grotte and pecorino cheese
Ceppe di Civitella
Grilled lamb and fennel
The Civitella gutter

Each additional dish: € 13

For a better service, the menu should be ordered by the entire table

Cover, wine and drinks not included

 EAST WIND

Welcome entrée

Deer and cherry
Beetroot and peanuts
Boar gulash, mushrooms and parsley
Trout, cooking cream and horseradish
Bombolone and rosehip

Small pastries

€ 70

You can add one or more of the following:

Bread and fish
Pasta, paprika and chicken
Pigeon and onion
Custard, whipped cream and honey

Each additional dish: € 18

For a better service, the menu should be ordered by the entire table

Cover, wine and drinks not included