Vegetable
only for the whole table
Anna’s Garden
Spring
Asparagus, elderberry and lovage
“Petrilli” festoons with wild rose, dandelion capers and wild herbs
Leek, lemon grass and chickpea penne
Minestrone
Trevigiana, coriander, lime, coconut and curry
Cabbage matured in osmosis, black garlic, peanuts and fermented lemon
Celery and calamansi sorbet
Ravioli with burnt cream, strawberries and rhubarb
Tracce
only for the whole table
Spring
Humpback prawns, cauliflower and caviar
Croaker, calamondin artichokes and ginger
Risotto with black cabbage, horseradish and mountain goat cheese
Spiced broth and mallard raviolini
Morone, smoked strawberries and wild garlic
“Zeffiro” guinea fowl with turmeric and spinach in two consistencies
Cabbage matured in osmosis, black garlic, peanuts and fermented lemon
Celery and calamansi sorbet
Ravioli with burnt cream, strawberries and rhubarb
Impronte
only for the whole table
Asparagus, elderberry and lovage
Colombaccio in anchovy and artemisia sauce
Snails, “scapece-pea” shells and mint
Squid boom, fermented ricotta and sea fennel
Warm “Fracasso” spaghetti with tuna and hibiscus
“Petrilli” festoons with wild rose, dandelion capers and wild herbs
Strong seafood soup
Oven-roasted eel, shiitake, seaweed salad and daikon
Trevigiana, coriander, lime, coconut and curry
Dry-age hare saddle, buds and spring grasses
Marbled citrus, yuzu and cinnamon
Parfait with green pepper, caramelized olives, orange, carrot and ginger
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.
A la Carte
Minimum 2 courses (excluding dessert) per person
Starters
Asparagus, elderberry and lovage
Humpback prawns, cauliflower and caviar
Croaker, calamondin, artichokes and ginger
Squid boom, fermented ricotta and sea fennel
Cotechino di Serafino, dried tongue, raspberries and horseradish
Colombaccio in anchovy and artemisia sauce
First Courses
Risotto with black cabbage, horseradish and mountain goat cheese
Spaghettoni “Fracasso” with red onion juice, red mullet in ceviche and smoked caviar
Minestrone
“Petrilli” festoons with wild rose, dandelion capers and wild herbs
Maruzzelle and beet ravioli with garlic and chilli pepper
Spaghetti “Fracasso” lukewarm with tuna and hibiscus
Second Courses
Upstream salmon, its eggs, fine herbs and yuzu
Morone, smoked strawberries and wild garlic
Oven-roasted eel, shiitake, seaweed salad and daikon
Spicy suckling pig, hazelnut and bread brittle, BBQ asparagus, kiwi compote
“Zeffiro” guinea fowl with turmeric and spinach in two consistencies
Saddle of roe deer, tamarind, black cabbage and Jerusalem artichoke
Desserts
Ravioli with burnt cream, strawberries and rhubarb
Parfait au poivre vert, olives caramélisées, orange, carotte et gingembre
Ancient citrus baba, kalamansi namelaka, celery sorbet
Zuppa Inglese with spices and Rose
Lemon tart with almond sorbet and salted almonds
Dark chocolate soufflé, coffee ice cream, apricot and peated whiskey (minimum two people, 25 minute wait)
Sorbets
Almond
Bronte pistachio
Cocoa, bitter chocolate and orange
Ice Creams
“A Bitter DiBaldo” orange zest ed dried olives
Bay leaf, evo oil, and black salt
Vanilla and melted chocolate
Vini dolci al calice
I Capitelli 2020 – Anselmi – (Vr)
Recioto di Gambellara – L’obelisco 2018 – Pieriboni (Vi)
Passito? 2018 – Santa Colomba (Vi)
Recioto della Valpolicella 2017 – La Giuva (Vr)
Magià – Daniele Garella (Bi)
Don PX Cosecha 2018 – T. Albalà (Es)
Porto Vintage 1994 – Quinta do Vesuvio – Foz Coa (Por)
Sauternes 2015 – Domaine de L’Alliance (Fr)
Sauternes 1991 – Chateau d’Yquem (Fr)
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