Vegetable 

only for the whole table

All about “fennel”

Variations and textures of carrot with its miso and ACE juice

Passatelli, kefir, alliaria, and fir

“Fracasso” tagliatelle with autumn mushrooms, mountain whey, and blueberries

Autumnal minestrone

100% cauliflower

Black cabbage, leche de tigre, and cardamom

Pumpkin, pumpkin béarnaise, and pumpkin seed ice cream

Pineapple and coconut

Brutally apple

 per person: 180

Tracce

only for the whole table

Mackerel, green apple scapece, and olives

Carrot variations and textures with its miso and ACE juice

Seasoned rabbit, Jerusalem artichoke, and its juices in a “tecia” sauce

Whole wheat bigoli with anchovies, marinated anchovies, and red onion ice cream

Kid goat ravioli in porcini mushroom consommé

Livorno-style red mullet, barbecued leek, and peanuts

“Cardoncello” mushroom, parsley gel, and strawberry grapes

Pork belly with seeds and herbs, broccoli fiolaro with hazelnuts and cranberries

Hay stracciatella ice cream

Ravioli with burnt cream and ancient citrus fruits

 per person:  195

Impronte

 only for the whole table

All about “Fennel”

Oyster, pomegranate with elderflower, marigold, and Osietra caviar

Baby octopus, salt marsh pesto, and fermented yuzu

Venison carpaccio, fermented porcini mushrooms, scallops, and fir

Warm “Fracasso” spaghetti with tuna and hibiscus

Risotto with black cabbage, horseradish, and goat’s cheese

Strong seafood soup and squid tagliatelle

Grilled eel with carrot and bergamot meringue

Rooster saddle, tamarind, black cabbage, and porcini mushrooms

Pumpkin, pumpkin béarnaise, and pumpkin seed ice cream

Hay stracciatella ice cream

per person:  235

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: 130

A la Carte

Minimum 2 courses (excluding dessert) per person

alternatively the €30 cover item will be added

White truffle added**

Added white truffl, per gram € 8

Starters

All “Fennel” – 45 (1,3,7,8)

Pink shrimp in pink – 55  (2,4)

Mackerel, green apple and olive scapece – 48  (4,14)

Soft cabbage, eggs, juice, and guinea fowl bottarga (to pair with white truffle) – 40**  (3,7)

Seasoned rabbit, Jerusalem artichoke and its juices in “tecia” – 45  (7)

Baby octopus, salt marsh pesto, and fermented yuzu – 50   (4,6,10,14)

First Courses

Seaweed pappardelle, whole-wheat scallops, and pecorino cheese – 50   (1, 2, 4, 7, 14)

“Fracasso” tagliatelle with autumn mushrooms, mountain whey, and blueberries – 45  (1,7)

Spaghetti (Fracasso) with scallop carbonara (paired with white truffle)** – 45   (1, 3, 4, 7, 14)

Warm “Fracasso” spaghetti with tuna and hibiscus – 45   (1,4)

Risotto with black cabbage, horseradish, and goat cheese – 48  (6,7,8)

Goat ravioli in porcini mushroom consommé – 48   (1,7)

Whole wheat “bigoli pasta” with anchovies, marinated anchovies and red onion ice cream – 45  (1,3,4,5,8)

 Second Courses

Poached lobster, potato millefeuille, and lobster roll – 88  (2, 3, 7, 8, 10, 14*)

Livorno-style red mullet, barbecued leek, and peanuts – 60  (4,5)

Anguilla alla brace con carota e meringa al bergamotto – 60  (4,9)

Mallard, black cabbage, pomegranate, stewed leg, and seed crouton with its own speck – 60   (7, 9)

Dry-age beef and gin with Treviso, grapefruit and thyme marrow Bernese – 60  (1,9)

Rooster saddle, tamarind, black cabbage, and porcini mushrooms – 60  (1)

Pork belly with seeds and herbs, broccoli fiolaro with hazelnuts and cranberries – 55  (6,8,11)

Desserts

Brutally apple – 26  

Like a peanut “Sacher” and ghital ice cream – 30   (3,7,11)

Ravioli with burnt cream and ancient citrus fruits – 27   (1,3,7)

White-Milk   (3,7)

Mont-blanc chestnuts and green tea – 28   (3,7)

Passion fruit soufflé pineapple and mint sorbet (minimum two people, 25 minute wait)– 30   (3,7)

Sorbets

Raspberry – 13

Almond – 13 (8)

Bronte pistacchio – 16 (8)

Cocoa, bitter chocolate and orange – 13

 Ice creams

Coffee ice cream. apricot and peated whisky – 15 (7)

Laurel, extra virgin olive oil and black salt – 13 (7)

Vanilla and melted chocolate – 14 (3,7)

Dessert and meditation wines

I Capitelli 2023 – Anselmi – (Vr) – 10

Recioto di Gambellara – L’obelisco 2018 – Pieriboni (Vi) – 10

Passito? 2023 – Santa Colomba (Vi) – 9

Magià – Daniele Garella (Bi) – 13

Don PX Cosecha 2018 – T. Albalà (Es) – 10

Porto Vintage 2000 – Quinta dos Corvos – Allijo (Por) – 28

Sauternes 2019 – Chateau Les Justices (Fr) – 20

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