“A la carte” Menu and tasting food

“ Respect for food is respect for life, for who we are and for what we do…”

 

Creative chef Paolo Viviani

Mâitre and sommelier Fabio Mirici Cappa

 

We inform our kind guests that certain products in the menù are vacuum packed and preserved at a temperature of -18° c in order to keep their natural freshness.

 

Become the authors of your Opera by choosing, from Prelude to  Closure, the courses that are going to compose it or let our Chef guide you for tasting Paolo Viviani ‘s  prime Opera in seven courses.

 

Prelude

  • Leaking Parisi’s egg

            celeriac, taleggio cheese and black truffle

 

  • Soft cheese with butter, aubergines and prawns

 

  • Raw crustaceans

            passion fruit emulsion

 

  • Crispy perch

 

  • Quail and foie gras

 

  • Roast rabbit

            liquid vegetables

 

  • Piedmont meats sashimi

 

 

Paolo Viviani, Executive Chef of the Hotel San Rocco and winner of the gold medal at the Olympics Rice, organized in Valencia by the International Academy of Food, offers the risotto awarded:

 

Risotto with saffron and Crisp baked rice served with cream of parmesan, balsamic vinegar and truffle.

 

I act   

  • Carrots cream

             lamb sweetbreads, wild mushrooms and smoked ricotta cheese

 

  • Felicetti’s spaghetti

            anchovies, toast bread, garlic and courgette flowers

 

  • Dumplings and beetroots

            gorgonzola cheese and walnuts

 

  • Cuttle fish bone ravioli with salt cod

            tomatoes soup

 

  • Risotto with olive oil from Liguria

            Sicily pranws, flying squids and citrus fruits

            (min. 2 people)

 

  • Risotto with lime

            stewed frogs

           (min. 2 people)

 

  • Pasta parcels stuffed with pork

            apple vinegar

 

 

II act – Fish

 

  • Boiled sea fish

 

  • Grouper oil cooked 

            Sorrento’s lemon jam

 

  • Crispy mackerel

            creamy tuna and egg

 

  • Turbot “caprese style”

 

  • Fish of the day suggested by our Chef

 

 

II act –Meat

 

  • Veal fillet “Rossini style “

            my version

 

  • Piedmont beef  delicacies

            kneaded paste cheese, pepper and spicy aubergine

 

  • Slowly cooked kid

            beer vinegar

 

  • Breaded pork cheek

            warm spices mayonnaise

 

  • Luigi Guffanti’s cheese selection

            jams

 

Deliciously… gluten free

 

  • Leaking Parisi’s egg

            celeriac, taleggio cheese and black truffle

 

  • Raw crustaceans

            passion fruit emulsion

 

  • Quail and foie gras

 

  • Piedmont meats sashimi

 

  • Carrots cream

            lamb sweetbreads, wild mushrooms and smoked ricotta cheese

 

  • Risotto with olive oil from Liguria

            Sicily pranws, flying squids and citrus fruits

            (min. 2 people)

 

  • Grouper oil cooked 

            Sorrento’s lemon jam

 

  • Crispy mackerel

            creamy tuna and egg

 

  • Boiled sea fish

 

  • Piedmont beef  delicacies

            kneaded paste cheese, pepper and spicy aubergine

 

  • Breaded pork cheek

            warm spices mayonnaise

 

  • Fruit Sorbets

 

  • Crispy almonds

            tiramisù cream

 

 

Closure

 

  • Raspberries magnum

            pralined hazelnuts mousse, jasmine jelly

 

  • Coimo bread mille-feuille

            coffee ice cream

 

  • Strawberries fantasy

 

  • White Sacher

 

  • Crispy almonds

             tiramisù cream

 

  • Piedmont delicacies

 

  • Passion fruit sorbet

 

  • Goat’s yogurt ice cream and chocolate

            crispy peas, saffron and raspberries sauce

 

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