Six courses tasting menu

Mushroom broth, pain d’èpice, ‘nduja.
Pastrami with tongue, ciauscolo, mustard mayonnaise and pickled vegetables.
Childhood pasta, miso, cuttlefish and black tea.
Veal in vine leaf, Grana Padano PDO fondue and burnt lettuce.
Ravioli del plin filled with amatriciana.
Surprise dessert.
Small bakery.

100,-