Vegetable 

only for the whole table

 Anna’s garden

Full courgette !!!

Baked watermelon carpaccio, capers and chipotle

Tagliatelle “Fracasso” all peas and goat whey

Leek in leek soup

“Laura” potato gnocchi with spring sprouts and wormwood

Glazed morel, nori seaweed, almonds

Nasone tomato: grilled, aromatic herbs, its salmoriglio

Peas, smoked strawberries and wasabi

Flowers, honey and almonds

 per person:  160,00

  

 

The sea

only for the whole table

 

Gobbetti shrimp, rose and rhubarb

Mackerel in corn ceviche, cucumber and marinated lettuce

Mussels stuffed with seaweed and lemon fermented in sea salt

Grattini with octopus sauce, zucchini and basil sauce

Spaghettoni Fracasso with spring onion and turnip juice, red mullet and smoked caviar

Glazed wild sea bass, smoked strawberry, wild garlic

Eel, watermelon, Angostura, laurel

Caribe

Strawberries, meringue, yogurt, lime and Timur berries

per person:  180,00

 

The land and local territory

only for the whole table

Tonic water frost with canoce tartare, salt marsh herbs

Full courgette !!!

Pigeon in “Saor”

Tagliatelle “Fracasso” with peas and goat whey

Wholemeal Casarecce “Fracasso”, financier of maruzzelle, cherries and wild garlic

Leek in leek soup

Teriyaki lacquered suckling pig barbecue, “cigarette” peppers, raspberries

Fiordilatte ice-cream, rhubarb and strawberries

Toasted almond nougat with apricots and savory

 per person:  170,00

 

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: 100,00

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:  40,00

 

Starters

A whole zucchini !!! – 36.00

Mackerel in corn ceviche, cucumber and marinated lettuce – 38.00

Tonic water frost with scampi, prawn, canoce tartare, salt marsh herbs- 45,0

 Territorial scallops in two textures, caramelized endive – 45,00

Gobbetti shrimp, rose and rhubarb – 40,00

Snails, new peas and spring shoots – 38,00

Pigeon in “Saor” – 38,00

First courses

Tagliatelle “Fracasso” with peas and goat whey – 38,00

Grattini with octopus sauce, zucchini and basil sauce – 40,00

Spaghettoni Fracasso with spring onion and turnip juice, red mullet and smoked caviar – 42,00

Risotto with chipotle pepper, red prawns, curry and morello cherries – 42,00

Wholemeal Casarecce “Fracasso”, financier of maruzzelle, cherries and wild garlic – 40,00

Wholemeal bigoli with anchoives and onion ice-creams – 35,00

Second courses

Lobster in apricot stew, brunoise of the claw in daikon cannelloni – 80,00

Crunchy and spicy Gabilo with soft lemon potato – 45,00

Eel, watermelon, Angostura, laurel – 48,00

Glazed wild sea bass, smoked strawberry, wild garlic – 58,00

Teriyaki lacquered suckling pig barbecue, “cigarette” peppers, raspberries – 45,00

Loin of veal in panure, almond, escarole with olives and caper leaves – 48,00

 

Desserts

Flowers, honey and almonds – 22,00

Toasted almond nougat with apricots and savory – 22,00

Rose rose cake with absinthe ice cream – 22,00

Strawberries, meringue, yogurt, lime and Timur berries – 22,00

Langhe hazelnut, and cherries – 24,00

Ravioli with burnt cream in soup and citrus caviar – 22,00

Lemon tart with almond sorbet and salted almonds – 22,00

Langhe hazelnut, and cherries – 22,00

Chocolate matryoshka: four “dark” variations – 26.00

Sorbets 

Almond – 13,00

Bergamot, tea and balsamic herbs – 14,00

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

Bronte pistachio – 15,00

Vanilla and melted chocolate – 14,00

Sweet wines by glass

I Capitelli 2015 – Anselmi – Monteforte (Vr) – 10,00

Passito? 2016 Santa Colomba (Vi) – 9,00

Moscato Passito 2017 Soc. Agr. Viola Saracena ( Cs) – 15,00

Sauternes 2015 Domaine de L’Alliance (Fra) – 20,00

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

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