Vegetale
for the whole table
Anna’s Garden
Whole fennel !!
“Caserecce Fracasso” pasta and Lamon beans
Potato gnocchi, mushrooms and hay
Jerusalem artichoke, pomegranate and forest concentrate
Minestrone
Red Tropea onion, peanuts and Parmigiano
Grilled pumpkin, mugwort, almond sorbet and spices
Marbled citrus fruits, yuzu ice cream and cinnamon
Semifreddo with green pepper, caramelized olives, orange, carrot and ginger

Traces
for the whole table
Venetian Lagoon
“Alletterato” tuna salad, corn ceviche, radicchio and apple
Minestrone
Guinea fowl risotto, Garganega grape must and mountain goat cheese
Spiced hunting sauce
Livorno style red mullet, barbecue leek and peanuts
Saddle of roe deer, tamarind, black cabbage and Jerusalem artichoke
Grilled pumpkin, mugwort, almond ice cream and sweet spices
Celery and green apple sorbet with ancient citrus fruits
Chestnuts, persimmons, mascarpone and pomegranate ice cream

Impressions
only for the whole table
Cuttlefish on the plank, its pâté an
Cuttlefish on the plank, its pâté and amoli compote with coriander oil
Whole fennel !!
Pellestrina oyster in oyster and caviar essence “Cru Caviar”
Roe deer carpaccio, fermented porcini mushrooms and scallops
Warm “Fracasso” spaghetti with tuna and hibiscus
Pasta “Caserecce Fracasso” and Lamon beans
Strong seafood soup
Oven-roasted eel, shiitake, seaweed salad and daikon
Mallard, pumpkin and blackthorn
Tropea red onion, peanuts and parmesan
Marbled citrus fruits, yuzu ice cream and cinnamon
Semifreddo with green pepper, caramelized olives, orange, carrot and ginger
zed 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 3 courses per person
White truffle
Dishes that pair with white truffles *
Starters
Whole Fennel!!
Soft cabbage, marinated yolk juice and guinea fowl roe *
Ice of tonic water with scampi tartare, red prawns, canoce, salt marsh herbs
Stuffed mussels with garusoli and scallops in salmoriglio sauce
Squid boom, fermented ricotta with fennel
“Alletterato” tuna salad, corn ceviche and sweet and sour cucumber
Asigliano radicchio, concentrate and Katsuobushi of pheasants, almonds and fermented plums
Roe deer carpaccio, fermented porcini mushrooms and scallops
First Courses
Guinea fowl risotto, Garganega grape must and mountain goat cheese
Spaghettoni “Cavalieri” with scallop carbonara and white truffle *
Minestrone
Pasta, scardovari clams, canestrelli and seaweed
Crazy wheels-pasta with tomatoes, basil, burrata, fermented plums and olives
Potato gnocchi, mushrooms and hay
Spaghetti “Fracasso” lukewarm with tuna and hibiscus
Second Courses
Grilled cuttlefish, Lamon beans, radicchio, fermented strawberry grapes
Livornese style red mullet, barbecue leek and peanuts
Oven-roasted eel, shiitake, seaweed salad and daikon
Mallard, pumpkin, blackthorn and rosemary
Zeffiro rabbit in tempura, chicory salad, grapefruit and coffee
Saddle of roe deer, tamarind, black cabbage and Jerusalem artichoke *
Desserts
Chestnuts, persimmons, mascarpone and pomegranate ice cream
Parfait au poivre vert, olives caramélisées, orange, carotte et gingembre
Ancient citrus baba, kalamansi namelaka, celery sorbet
Zuppa Inglese with spices and Rose
Langhe hazelnut, coffee, oil candies and Sherry shortening
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
Strawberry grape sorbet
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 – Monteforte (Vr)
Passito? 2018 Santa Colomba (Vi)
Recioto della Valpolicella 2017 La Giuva
Don PX Cosecha 2018 T. Albalà
Porto Vintage 1996 Quinta do Vesuvio Foz Coa (Por)
Sauternes 2015 Domaine de L’Alliance (Fra)
Sauternes 1994 Chateau d’Yquem
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