Vegetable
only for the whole table
Anna’s Garden
Whole Courgette!!
Crazy wheels-pasta with tomatoes, basil, burrata, fermented plums and olives
Potato gnocchi, mushrooms and hay
Minestrone 2023
Barbecued Nasone tomato, aromatic herbs and its salmoriglio
Stuffed Friggitello pepper, raspberry granita
Red Tropea onion, peanuts, zabaglione with goat Parmigiano and “amoli” compote
Rosemary flowers ice cream, limequat and green tea
Caramelized figs, tannin meringue, goat cheese namelaka and strawberry grape sorbet
per person: 170,00
The sea
only for the whole table
Pellestrina oyster in oyster essence and “Cru Caviar” caviar
“Alalunga” tuna salad, corn ceviche and sweet and sour cucumber
Squid boom, fermented ricotta with fennel
Spaghetti “Fracasso” lukewarm with tuna and hibiscus
Chipotle pepper risotto crudités of red prawns, cherries and sour curry
Livornese style red mullet, barbecue leek and peanuts
Morone, smoked strawberries and wild garlic
Rosemary flowers ice cream, limequat and green tea
Peach-melba in ravioli
per person: 200,00
The land and local territory
only for the whole table
Whole Courgette!!
Stuffel mussels with garusoli and scallops in salmoriglio sauce
Crazy wheels-pasta with tomatoes, basil, burrata, fermented plums and olives
Potato gnocchi, mushrooms and hay
Eel, watermelon, angostura, laurel
Barbecued Nasone tomato, aromatic herbs and its salmoriglio
Asigliano radicchio, concentrate and Katsuobushi of pheasants, almonds and fermented plums
Rosemary flowers ice cream, limequat and green tea
Semifreddo with green pepper, caramelized olives, orange, carrot and ginger
per person: 180,00
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: 120,00
Tasting plus
for the full table, not available for the “Vegetable and Day by Day” menus
+4 suggestions chosen by the Chef to add to the “Land and Territory and Sea” tasting menus
per person: 50,00
Starters
Whole Courgette!! – 42.00
Sea game – 60,00
Stuffed mussels with garusoli and scallops in salmoriglio sauce – 50.00
Squid boom, fermented ricotta with fennel – 45.00
“Alalunga” tuna salad, corn ceviche and sweet and sour cucumber – 42.00
Asigliano radicchio, concentrate and Katsuobushi of pheasants, almonds and fermented plums – 42,00
Guinea fowl in tempura and aubergine and corno pepper caponata – 42,00
First courses
Chipotle pepper risotto crudités of red prawns, cherries and sour curry – 50.00
“Minestrone 2023” – 40.00
Pasta, scardovari clams, canestrelli and seaweed – 42.00
Crazy wheels-pasta with tomatoes, basil, burrata, fermented plums and olives – 40.00
Potato gnocchi, mushrooms and hay – 40.00
Spaghetti “Fracasso” lukewarm with tuna and hibiscus – 45.00
Second courses
Morone, smoked strawberries and wild garlic – 55.00
Livornese style red mullet, barbecue leek and peanuts – 55.00
Eel, watermelon, angostura, laurel – 55,00
Poached lobster, citrus Béarnaise and endive – 80.00
Pigeon rustique de Matteo Pettorosso et courgettes sautées grillées – 58,00
BBQ pig pluma, friggitelli pepper, mustard, smoked paprika – 50,00
Deer in panure of herbs, Port melon and chanterelle mushrooms – 55.00
Desserts
Caramelized figs, tannin meringue, goat cheese namelaka and strawberry grape sorbet – 24.00
Zuppa Inglese with spices and Rose – 24.00
Peach-melba in ravioli – 25.00
Parfait au poivre vert, olives caramélisées, orange, carotte et gingembre – 24.00
Rose cake with absinthe ice cream – 24.00
Lemon tart with almond sorbet and salted almonds – 24.00
Caramelized chocolate, thyme rose mousse and red fruits – 26.00
Sorbets
Almond – 13,00
Bronte Pistachio – 15,00
Cocoa, bitter chocolate and orange – 13,00
Ice creams
“A Bitter DiBaldo” orange zest ed dried olives – 15,00
Bay leaf, evo oil, and black salt – 13,00
Vanilla and melted chocolate – 14,00
Sweet wines by glass
I Capitelli 2020 – Anselmi – Monteforte (Vr) – 10,00
Passito? 2018 Santa Colomba (Vi) – 9,00
Recioto della Valpolicella 2017 La Giuva – 12,00
Don PX Cosecha 2018 T. Albalà – 10,00
Porto Vintage 1996 Quinta do Vesuvio Foz Coa (Por) – 25,00
Sauternes 2015 Domaine de L’Alliance (Fra) – 20,00
Sauternes 1997 Chateau d’Yquem – 85,00
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