Entrante
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Roasted octopus with potatoes, “torpedino“ tomatoes, yogurt and confit onion
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Sliced meat of Piedmont with pralin nuts and Incuso capers, marinated egg yolk and universal sauce
Plato
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Big spaghetti pasta Benedetto Cavalieri flavored with garlic, hot pepper and olive oil accompanied by red prawns carpaccio from Mazara del Vallo
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Tonnarelli pasta \"cacio e pepe\" with sea urchins
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Spaghetti \"Benedetto Cavalieri\" carbonara with guanciale, egg and pecorino cheese
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Secondi Piatti
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Tuna wrapped with seaweeds, broccoletti with vanilla and teriyaki sauce
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Lamb leg cooked at low temperature with vignarola from the Roman countryside
Postre
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\"TiraMysù\" Homemade tiramisù flavored with Vermouth Martini
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Homemade chocolate cake with craime fraiche and amarena cherries
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Italian egg’s cream Zabaione
