Porchetta-style skate cabbage, potato chips, spring onion, apple and orange Semi-wholemeal grattini pasta with organic flours from Valmarecchia creamed with clams, lupine and samphire Seafood boiled dish with its sauces and vegetables In zir per la Rumagna!
Adriatic fish cut as sashimi, with its accompaniments Oysters and shellfish, their sauces and vegetable pinzimonio “The Linguina” herb tartare, seaweed, burnt lemon powder and shellfish Cooked and raw tuna medallion ponzu, cucunci, celeriac and watercress Sea water sorbet, EVO oil, stevia and Calvisius caviar “MARITTIMO” almonds, ricotta, lemon sorbet, sea lettuce biscuit, semi-dried cherry tomatoes and caramelised olives
“Amberjack Puzzle” amberjack sashimi and harmonious pairings “Black and White” confit cuttlefish, its ink and small vegetables Rice “Sea and Mountains” Meracinque rice creamed with plankton, foie gras, porcini mushrooms, Grigione del Montefeltro, red prawn, clam, mussel, katsoubushi Red scorpionfish gently cooked in citrus oil dried pumpkin, grated cauliflower and mizuna Cardamom osmotic apple goat kefir ice cream, “Oro” seaweed namelaka and dried fruit crumble
Oven-baked quail stuffed with chestnuts and truffle, parsnip and lamb’s lettuce Casciotta d’Urbino and spinach tortelli Jerusalem artichoke and Grigione del Montefeltro sausage Beef tagliata Sangiovese red radicchio, ash-baked potato, Cervia salt with aromatic herbs i-PROFITEROL chantilly-filled pastry puffs, dark chocolate ganache, zabaglione ice cream
Autumn flavour pyramid served with bruschetta and whipped vegetable butter “Pietro Massi” fusillone cauliflower fondue, yuzu, cave-aged pecorino and aromatic peppers Lacquered celeriac, peanut tempeh, chickpea falafel and tempura vegetables Soft pear dessert, candied pumpkin, hazelnuts and caramelised chocolat
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