Vegetable 

only for the whole table

Autumn

Full fennel !!!

Turnip petals, goat kefir, licorice and peanuts

Tagliatelle “Fracasso”, mushrooms, wild blueberry and nepetella

Wholemeal caserecce “Fracasso”, Beans from Lamon, Ortice oil “Le Marsicane”

Leek in leek and lemon grass soup

Periola brisa, fermented strawberry grapes, sweet and sour chanterelles, burnt nori seaweed

Grilled pumpkin, almond sorbet, candied lemon, mugwort

Panna cotta, rose and pomegranate

Caramelized figs, tannin meringue, sorbet and strawberry grape must

 

 

The sea

only for the whole table

Tonic water frost with red-prawn tartare, salt marsh herbs

Marinated mullet, her own butter, black trumpets, horseradish

Squid boom, fermented ricotta with fennel

Grattini with octopus sauce, Calabrian broccoli and anchovy sauce

Spaghettoni “Fracasso” with red onion sauce, mullet in ceviche, smoked caviar

Grilled local cuttlefish, Lamon beans, stewed radicchio

Eel, cabbage, bergamot and mustard

Caribbean

Caramelized figs, tannin meringue, sorbet and strawberry grape must

 

The land and local territory

only for the whole table

Venetian Lagoon 2022

Carpaccio of venison, fermented porcini and scallops

Radicchio di Asigliano, concentrate and Katsuobushi of chicken, almonds and fermented plums

Tagliatelle “Fracasso”, mushrooms, wild blueberry and nepetella

Guinea fowl risotto, leek and Garganega grape must

Scottona Garronese with Marsala, porcini mushrooms and raperonzoli

Grilled pumpkin, almond sorbet, candied lemon, mugwort

Panna cotta, rose and pomegranate

Hazelnut from the Langhe, coffee, Sherry sauce and extra virgin olive oil granita

  

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.

Tasting plus

only for the whole table

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

 

White Truffle

dishes with the addition of white truffle marked **

Starters

A whole fennel !!!

Marinated mullet, its butter, black trumpets, horseradish

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

Squid boom, fermented ricotta with fennel

Soft cap, eggs, juice and guinea fowl bottarga**

Radicchio di Asigliano, concentrate and Katsuobushi of chicken, almonds and fermented plums

Carpaccio of venison, fermented porcini and scallops

First courses

Bread dumplings with seafood and radicchio

Grattini with octopus sauce, Calabrian broccoli and anchovy sauce

Spaghettoni “Fracasso” with red onion sauce, mullet in ceviche, smoked caviar

Guinea fowl risotto, chicken and Garganega grape must

Spaghettoni “Cavalieri” carbonara with scallops and white truffle**

Tagliatelle “Fracasso”, mushrooms, wild blueberry and nepetella

Wholemeal caserecce “Fracasso”, Beans from Lamon, Ortice oil “Le Marsicane”

Wholemeal bigoli with anchovies, marinated anchovies and red onion ice cream

Second courses

Grilled local cuttlefish, Lamon beans, stewed radicchio

Eel, cabbage, bergamot and mustard

Red mullet Livorno style, grilled leek and peanut butter

Rabbit from “Zeffiro”: saddle stuffed with Treviso radicchio and smoked bacon, Cacciatore croquette

Scottona Garronese with Marsala, porcini mushrooms and raperonzoli**

Mallard with toasted cabbage dark thigh and liver crostini

Desserts

Chestnut cream, persimmon, crunchy chocolate, pomegranate

Caramelized figs, tannin meringue, sorbet and strawberry grape must

Like a citrus cassata with pistachio sorbet and dehydrated capers

Rose rose cake with absinthe ice cream

The Soufflé goes to the tropics (minimum 2 people 30 minutes wait)

Hazelnut from the Langhe, coffee, Sherry sauce and extra virgin olive oil granita

Lemon tart with almond sorbet and salted almonds

Chocolate matryoshka: four “dark” variations

Sorbets 

Almond

Hydromel of strawberry grapes

Cocoa, bitter chocolate and orange

Ice creams

“A Bitter DiBaldo” orange zest ed dried olives

Bay leaf, evo oil, and black salt

Bronte pistachio

Vanilla and melted chocolate

Sweet wines by glass

I Capitelli 2015 – Anselmi – Monteforte (Vr)

Passito? 2016 Santa Colomba (Vi) 

Moscato Passito 2017 Soc. Agr. Viola Saracena (Cs)

Sauternes 2015 Domaine de L’Alliance (Fra)

Porto L.B.V. Ramos Pinto 2017 Vila Nova de Gaia (Por)

Don PX Cosecha 2018 T. Albalà (Es)

 

 

 

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