Il Pacchero

Aried anchovies in an Altamura bread crust topped with lime mayonnaise

Knife-cut Fassona beef tartare, 28 month aged Parmesan cream and Piedmont IGP hazelnuts

Octopus cooked at low temperature with potato foam, confit cherry tomatoes and parsley oil

Gennarine served with Parma ham and burrata from Puglia

Gennarine served with Parma ham, coppa and herb-flavored lard

Homemade paccheri, datterino cream, lobster and crustacean bisque

Homemade square spaghetti bronze-cut with mussels, datterino tomatoes and basil oil

Handmade cappellacci filled with sea bream, served with datterino tomato sauce and Puglia’s burrata foam

Homemade bronze-cut maccheroncini with amatriciana sauce, pecorino cheese reduction and crispy guanciale

Seared umbrina with sea urchin sauce and vegetables

Cod cooked at low temperature with 24 month aged Parmesan cream and vegetables

Pork belly cooked at low temperature for 24 hours, quince compote and mashed potatoes

Australian Angus entrecôte (280 gr) with basil mashed potatoes