Late treviso radicchio and sorrento walnuts 2.0

Raw schito artichokes with sorrento lemon mayonnaise

Subject to availability

Served with mixed greens and curly yellow escarole

Served with chickpea hummus,

With a velvety potato, caper cracker, and caiazzane black olives

Roman-style puntarelle with salina caper mayonnaise

Leafy escarole salad with

With Neapolitan ragù and peas

Artichoke stuffed with Neapolitan ragù and smoked mozzarella cheese

With saut

Friarielli, provola cheese, and

Conciato Romano cheese, Provolone Del Monaco DOP cheese, Fiore Sardo cheese, Parmigiano Reggiano cheese, Buffalo Blue cheese. Served With Annurca apple preserves, chestnut honey, and Sorrento walnut kernels

Rosemary focaccia with melted Boffard cheese

With provola cheese fondue and jalape

Baked in parchment, Mercato Pompeiano -style

Homemade gnocchi with sea lupins, Schito artichokes in two textures and candied sorrento lemon

Bronze-cut durum wheat pasta with crispy guanciale and Conciato Romano cheese

With pecorino cheese fondue and annurca apple

With friarielli 2.0 and smoked agerola provola

Grilled local fish with vegetables and homemade tartar sauce

Kamado-grilled amberjack lingotto with soft pumpkin, saut

Chianina beef hamburger (280 g) plated with lightly spicy friarielli, rosemary new potatoes, and

With salina capers, caiazzane olives, and toasted pine nuts