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.

The sea

only for the whole table

Red shrimp, its own béarnaise, yuzu yogurt and caviar

Marinated mullet, Livornese butter, cardoncelli mushrooms and finger lime

Red shrimp, its own béarnaise, yuzu yogurt and caviar

Stuffed and fried sardines in… sour, exotic and toasted

Scampi soup and scallop button ravioli with broccoli

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

“Counter-current” salmon with a bouquet and fine herb oat mousseline

Grilled eel, shiitake mushrooms and spicy daikon

Citrus festival

Caramelized figs, strawberry grape hydromy sorbet, blueberries, tannin meringue and namelaka

 

The land and local territory

only for the whole table

The land in autumn

Cacciatora rabbit in 2 finishes

Snails with herbs and mushrooms

Pasta Caserecce with Lamon beans

Wholemeal bigoli with anchoives and onion ice-creams

Wild boar in three variants: licorice belly, Lebanese leg, yogurt and parsley testina

Pear eggnog with pears, pumpkin and sweet spices

Ravioli with burnt cream in soup and citrus caviar

  

Tasting plus

only for the whole table

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

 

White truffle dishes 

Cabbage mousse, eggs, guinea fowl juice and bottarga

Spaghettoni “Cavalieri” carbonara with scallops and white truffle

Grilled suckling pig and anchovy cauliflower gratin

Starters

At full fennel!

Marinated mullet, Livornese butter, cardoncelli mushrooms and finger lime

“Sea game“ 2021

Red shrimp, its own béarnaise, yuzu yogurt and caviar

Calamari cacciaroli stuffed with ceviche and BBQ tomatoes

Cacciatora rabbit in 2 finishes

Snails with herbs and mushrooms

 

First courses

Fracasso tagliatelle, little cephalopods, black and galangal

Scampi soup and scallop button ravioli with broccoli

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

Risotto with hay and char, resin and tamarillo

Festoni Petrilli Genovese 2021 “dedicated to Egidio”

Thyme Pecatelli ( passatelli) , Lamb and goose liver

Pasta Caserecce with Lamon beans

Wholemeal bigoli with anchoives and onion ice-creams
*Solidarity dish: € 2.50 will be donated to Action Against Hunger association for each portion

Second courses

Red mullet, clams and grilled olives

Grilled eel, shitake mushrooms and spicy daikon

“Counter-current” salmon with a bouquet and fine herb oat mousseline

Mallard with figs

Grilled suckling pig and anchovy cauliflower gratin

Wild boar in three variants: licorice lacquered belly, Lebanese leg, yogurt head and parsley

Desserts

Caramelized figs, strawberry grape hydromy sorbet, blueberries, tannin meringue and namelaka

Liquerice mousse, limequat crunch and fennel sauce

Ravioli with burnt cream in soup and citrus caviar

Chestnut cream “in babà” scented with rum, pomegranate and mascarpone

Fried bignè stuffed with morello cherry and almond, saffron yogurt cream

Lemon tart with almond sorbet and salted almonds

Langhe hazelnut, oil olive candies, salted toffee and coffee

Like a tangerine cassata with Bronte pistachio gelato and dried capers

Chocolate-flavored drinks in matryoshka

Sorbets 

Almond

Green lemon, ginger and cane sugar crystals

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)

Vintage Port 1994 Dow’s Oporto (Por)

Chateau D’Yquem 1981

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