Vegetable 

only for the whole table

Anna’s Garden

Whole fennel !!

Fusilli Fracasso pasta, Custoza broccoli and mace-spices

Potato gnocchi, mushrooms and hay

Jerusalem artichoke, pomegranate and forest concentrate

Minestrone

Trevigiana, coriander, lime, coconut and curry

Cabbage matured in osmosis, black garlic, peanuts and fermented lemon

Marbled citrus, yuzu and cinnamon

Semifreddo with green pepper, caramelized olives, orange, carrot

 per person:  170

Tracce

only for the whole table

Humpback prawns, cauliflower and caviar

Croaker, calamondin artichokes and ginger

Minestrone

Guinea fowl risotto, Garganega grape must and mountain goat cheese

Spiced broth and mallard raviolini

Livorno style red mullet, barbecue leek

Saddle of roe deer, tamarind, black cabbage and Jerusalem artichoke

Cabbage matured in osmosis, black garlic, peanuts and fermented lemon

Marbled citrus, yuzu and cinnamon

Parfait au poivre vert, olives caramélisées, orange, carotte et gingembre

 per person:  195

Impronte

 only for the whole table

Cuttlefish on the plank, its pâté and amoli compote with coriander oil

Whole fennel !!

Pellestrina oyster in oyster and caviar essence “Cru Caviar”

Colombaccio in anchovy and artemisia sauce

Warm “Fracasso” spaghetti with tuna and hibiscus

Fusilli Fracasso pasta, Custoza broccoli and mace-spices

Strong seafood soup

Oven-roasted eel, shiitake, seaweed salad and daikon

Trevigiana, coriander, lime, coconut and curry

Mallard, pumpkin and blackthorn

Marbled citrus, yuzu and cinnamon

Parfait au poivre vert, olives caramélisées, orange, carotte et gingembre

 per person:  235

 

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

A la Carte

Minimum 2 courses (excluding dessert) per person

alternatively the €30 cover item will be added

Starters

Whole Fennel!! – 45

Croaker, calamondin artichokes and ginger – 50

Humpback prawns, cauliflower and caviar – 55

Cuttlefish on the plank, its pâté and amoli compote with coriander oil – 45

Cotechino di Serafino, dried tongue, raspberries and horseradish – 42

Colombaccio in anchovy and artemisia sauce – 48

First Courses

Guinea fowl risotto, Garganega grape must and mountain goat cheese – 48

Spaghettoni “Fracasso” with red onion juice, red mullet in ceviche and smoked caviar – 50

Minestrone  – 40

Fusilli Fracasso pasta, Custoza broccoli and mace-spices – 40

Maruzzelle and beet ravioli with garlic and chilli pepper – 45

Potato gnocchi, mushrooms and hay – 40

Spaghetti “Fracasso” lukewarm with tuna and hibiscus – 45

Second Courses

Upstream salmon, its eggs, fine herbs and yuzu – 58

Livornese style red mullet, barbecue leek – 55

Oven-roasted eel, shiitake, seaweed salad and daikon – 55

Mallard, pumpkin, blackthorn and rosemary – 58

Zeffiro rabbit in tempura, chicory salad, grapefruit and coffee – 55

Saddle of roe deer, tamarind, black cabbage and Jerusalem artichoke – 55

Desserts

Parfait au poivre vert, olives caramélisées, orange, carotte et gingembre – 24

Ancient citrus baba, kalamansi namelaka, celery sorbet – 25

Zuppa Inglese with spices and Rose – 24

Langhe hazelnut, coffee, oil candies and Sherry shortening – 26

Lemon tart with almond sorbet and salted almonds – 24

Dark chocolate soufflé, coffee ice cream, apricot and peated whiskey – 30 (minimum two people, 25 minute wait)

Sorbets

Almond – 13

Cocoa, bitter chocolate and orange – 13

Dessert and meditation wines

I Capitelli 2020 – Anselmi – (Vr) – 10

Recioto di Gambellara – L’obelisco 2018 – Pieriboni (Vi) – 10

Passito? 2018 – Santa Colomba (Vi) – 9

Recioto della Valpolicella 2017 – La Giuva (Vr) – 12

Magià – Daniele Garella (Bi) – 13

Don PX Cosecha 2018 – T. Albalà (Es) – 10

Porto Vintage 1994 – Quinta do Vesuvio – Foz Coa (Por) – 28

Sauternes 2015 – Domaine de L’Alliance (Fr) – 20

Sauternes 1991 – Chateau d’Yquem (Fr) – 85

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