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PURE ITALIAN CUISINE” 3-Courses € 37 “PURE ITALIAN CUISINE” 3-courses € 37 PER INIZIARE PASTA Insalata chilometro zero € 12 Ravioli del bengodi € 17 Winter salad with local vegetables, Umbrian truffled Our legendary recipe from the Decamerone: Pecorino, Reggio Emilia balsamic vinegar chicken ravioli with 4-years old Parmigiano Reggiano v Finissima di Tonno € 14 SECONDI Thinly sliced yellow-fin tuna DOLCI with classic piedmont’s ‘tonnato sauce’ Vitello al latte € 33 Tiramisu € 10 Veal breast braised in milk, rosemary potatoes, sautéed spinach Zuppa di pomodoro € 12 Roberto Payer’s classic recipe Roberto’s tomato soup, crostini, basil Orata in acqua pazza € 32 Dripping di frutta € 12 Sea bream cooked in a “crazy water” of garlic A modern Zuppa inglese: Fruits, gelatine, and chilli, roberto’s potato purée pastry cream Gelati € 13 Selection of ice-creams ANTIPASTI ZUPPE Starters Soups Insalata Roberto’s € 14 Vignarola Laziale € 15 Seasonal leaves, Cuore di Bue tomatoes, pine-nuts, Early Spring ‘minestra’, from our celeriac chips, Reggio Emilia balsamic vinegar Pura Cucina Italiana Cookbook Con prosciutto San Daniele € 16 PRIMI Add San Daniele ham Pasta and Risotto Con gamberoni € 19 Tagliolini Add King prawns Hand-made pasta prepared to your taste: Mozzarelle e Prosciutto € 21 Al burro e Parmigiano € 14 Sicilian cured ham from the pigs of the Nebrodi mountain, with butter and 28-month aged Parmigiano Reggiano mozzarella selection Al tartufo nero € 22 with 2 grams of Italian seasonal truffles Fritturina di gamberoni € 23 Crispy fried King prawns, Ligurian salsa verde, lemon Penne alla Norma € 16 The most famous pasta dish from Catania in Sicily, named after Il Carpaccio Cipriani € 15 Vincenzo Bellini’s opera: penne with fried aubergines, Thinly sliced Irish sirloin with classic sauce as created by tomato sauce, dried ricotta Giuseppe Cipriani at Harry’s Bar in Venice in the 1950’s Fagottini alla Carbonara € 21 Crostini Roberto’s € 16 Fagottini filled with Carbonara sauce Selection of toasted focaccia topped with: tomatoes and basil, prosciutto and mozzarella, sea bass tartare, king prawns and Spaghetti Martelli alle Vongole € 19 salsa verde The world’s best spaghetti, Venus clams ‘vongole veraci’ Tartara di Branzino € 17 from Chioggia, garlic, chillies, parsley Hand-chopped sea bass with Umbrian olive oil, fried samphire, splash of tomato Ravioli all’astice € 25 Home-made ravioli filled with lobster, served in its own bisque Al caviale d’aringa € 22 with herring caviar Risotto pere e noci, mantecato al pecorino € 22 Acquerello rice cooked with pears and walnuts, “mantecato” with pecorino cheese Al caviale ‘Perle’ € 27 with ‘Perle’ caviar Risotto due ori € 25 Gothic opulence from Milan: saffron risotto topped with gold For risottos, please allow 22 minutes preparation time SECONDO Main courses Il PESCE LA CARNE FISH MEAT Branzino alla ligure € 30 Quaglie con le prugne € 32 Roasted quail with pancetta and prunes, Baked sea bass fillet Ligurian style, basil, tomatoes, pine -nuts Tuscan black cabbage Rombo chiodato € 39 Agnello e carciofi € 46 Pan-fried turbot fillet, lemon butter sauce, Rack of lamb ‘al forno’, fried Sardinian artichokes, rosemary potatoes, Tuscan black cabbage artichoke cream , rosemary potatoes Al caviale ‘Perle’ € 49 Il Filetto di Manzo affogato al gorgonzola € 36 with ‘Perle’caviar Grilled fillet of beef, Gorgonzola sauce, radicchio, hand-cut fries Tonno ai ferri e melanzane a beccafico € 35 Grilled yellow-fin tuna steak, baked aubergines Tournedos Rossini € 42 filled with raisins, pine-nuts The Escoffier classic made in honour of composer Gioacchino Rossini at the Savoy: fillet of beef with foie gras on pan brioche , madeira sauce and seasonal truffles CONTORNI Side dishes Insalata verde € 6 Insalata di rucola e Parmigiano € 6 Seasonal leaves and Cuore di Bue tomatoes Rucola salad with Parmesan cheese shavings Carciofi fritti € 8 Sardinian artichoke crisps Patate al rosmarino € 5 Patate casalinghe € 7 Roasted potatoes with rosemary Hand- cut fries, classic sauce DOLCI I GELATI Desserts Ice-cream Zuppa inglese € 14 Selection of three ice-cream € 13 The dessert of the Duke of Modena: a trifle of fruits and pastry cream Mexican vanilla Crostatine al Limone € 12 Criollo chocolate Pasta frolla tartlet with lemon cream Neapolitan espresso Tortino al cioccolato € 16 Mascarpone and honey Warm Gran Saman chocolate cake, Mexican vanilla ice-cream Violet Coppa golosa € 15 Lemon (sorbet) Chocolate sponge cake, poached pear, vanilla Pineapple and ginger (sorbet) ice cream, chestnut mousse chestnut mousse .
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