Day by day

only for the whole table

This menu consists of appetizer, first course, main course and dessert, the dishes are decided daily and chosen exclusively by the chef.

per person: 95,00

The sea

only for the whole table

Sea game abstract

Dry-age croaker with spinach, olives and cranberry

Scallops, salty turnips and coral granita

See ravioli in oriental broth

Fracasso spaghetti red mullet ceviche and imperial caviar

Lobster, its Bearnaise sauce, raspberries and finger-lime

Red mullet stuffed with bum mushrooms, juice of its tripe, lemon

Caribbean

Citrus festival

 per person:  165,00

 

The land and local territory

only for the whole table

Ying and yang of cod and artichokes

Broccoli Fiolaro cabbage, quince, curry and avocado

Cabbage cream, eggs, guinea fowl juice and bottarga with black truffle

Duck risotto, leek and Garganega grape must

Festoni Petrilli pasta game sauce, oyster and crunchy corn

Hare, goose liver, medlar, bitter-DiBaldo and cabbage chips

Grilled eel, teriyaki sauce and spicy daikon

Fennel ice cream, chocolate blanc cream and tangerine

Fried cream bigne’ with yuzu ice cream

 per person:  155,00

 

Tasting plus

only for the whole table

+4 suggestions chosen by the Chef to add to the tasting menu

 per person:  40,00

 

Starters

Broccoli Fiolaro cabbage, quince, curry and avocado – 34,00

“Sea game“ 2021 – 50,00

Dry-age croaker with spinach, olives and cranberry – 38,00

Scallops, salty turnips and coral granita – 40,00

Guinea fowl with pink hay from Gorizia and fermented almond – 36,00

Cabbage cream, egg, guinea fowl juice and bottarga with black truffle – 40,00

Wild pigeon, polenta with seeds and stuffed lampascioni – 36,00

Cotechino, salami boiled, traditional sauce and Merlot – 35,00

First courses

Garganelli pasta with lobster mushrooms and clack truffle – 42,00

See ravioli in oriental broth – 35,00

Fracasso spaghetti cacio e pepe, beer and Norcia black truffle – 40,00

Ravioli with hen essence, chestnut cream – 34,00

Duck risotto, leek and Garganega grape must – 35,00

Festoni Petrilli pasta game sauce, oyster and crunchy corn – 40,00

Whole-wheat bigoli with marinated anchioves and red onion sorbet – 30,00

Second courses

Lobster, its Bearnaise, raspberries and finger-lime – 60,00

Grilled eel, teriyaki sauce and spicy daikon – 45,00

Turbot and new leek with lemon-grass – 50,00

Wild sea-bass confit and prawns in the Caribbean – 50,00

Hare, goose liver, medlar, bitter-DiBaldo and cabbage chips – 48,00

Ribs of veal with orange potatoes, garlic and Norcia black truffle – 48,00

Dry-age guinea fowl:breast meatballs and ice cream – 45,00

Desserts

 

 Citrus festival – 22,00

CARIBBEAN: Moijto, cocconuts ananas ang mango – 20,00

Fried cream bigne’ with yuzu ice cream – 22,00

 Millefeuille tatin and caramelized sour cream ice cream – 22,00

 Stuffed and fried beignets with yuzu ice cream – 22,00

Lemon tart with almond sorbet and salted almonds – 20,00

 Crème brûlée ravioli in orange and pineapple vanilla soup – 20,00

 Langhe hazelnut, oil olive candies, salted toffee and coffee – 22,00

 Like a tangerine cassata with Bronte pistachio gelato and dried capers – 22,00

 Chocolate-flavored drinks in matryoshka – 24,00

 

Sorbets

 

Almond – 12,00

Green lemon, ginger and cane sugar crystals – 12,00

Passion fruit – 10,00

Cocoa, bitter chocolate and orange – 12,00

Ice creams

“A Bitter DiBaldo” orange zest ed dried olives – 12,00

Bay leaf, evo oil, and black salt – 12,00

Bronte pistachio – 15,00

Vanilla e chocolate sauce – 12,00

Sweet wines by glass

I Capitelli 2015 – Anselmi – Monteforte (Vr) – 9,00

Passito? 2016 Santa Colomba (Vi) – 8,00

Moscato Passito 2014 Cantina Viola (Cs) – 12,00

Sauternes 2015 Domaine de L’Alliance (Fra) – 18,00

Vintage Port 1994 Dow’s Oporto (Por) – 24,00

Chateau D’Yquem 1981 – 55,00

Allergens

Peca implements a management procedure according allergens Regulation EC 1169/2011. If the customers require it, it is available the list both allergenic products used in this place.

List of ingredients or adjuvants considered allergens used in this exercise are present in a separate menu that is presented at the request of the persons concerned – “Substances or products that cause allergies or intolerances” Reg.CE 1169/2011 1. Cereals containing gluten and derivatives (wheat, rye, barley, oats, spelled and kamut) 2. Crustaceans and products based on crustaceans and their derivatives 3. Eggs and egg products 4. Fish and fish products 5. Peanuts and peanut-based products 6. Soy and soy products 7. Milk and milk products (including lactose) 8. Nuts (almonds, hazelnuts, walnuts, acagiu, pecan, brazil, pistachios and macadamia nuts) 9. Celery and celery products 10. Mustard and mustard-based products 11. Sesame seeds and seed products 12. Sulfur dioxide and sulphites in concentrations higher than 10mg / kg 13. Lupins and products based on lupins 14. Molluscs and products based on molluscs

Reclamation procedure

Some food we buy fresh suffer a reduction to -35 °

for safety reasons and to be able to be eaten raw.

Reg. (EC) 853/2004, Annex 3rd Section 4th Letter D Step 3