• Starters

  • - Pico
  • - Selection

  • First Courses

  • - “Sanguittelli” pasta with tomato sauce, red peppers, garlic and parsley
  • - “Ferricelli” pasta with porcini mushrooms ragout and courgette flowers
  • - “Cavatelli” pasta with oyster mushrooms, sausage and fried breadcrumbs
  • - “Strozzapreti” pasta with purée of rocket, almonds and typical cheese flakes
  • - “Ferricelli” pasta with chicory’s cream, sautéed vegetables and mint
  • - “Cavatelli” pasta with asparagus, bacon and typical cheese
  • - “Strascinati” pasta with porcini mushrooms and parmesan cheese

  • Main Courses

  • - Pork fillet with paprika and wild fennel seeds
  • - Pico’s boar (stewed boar with tomatoes and porcini mushrooms)
  • - Pork fillet with raisin, pine nuts and chopped lemon
  • - Sliced T-bone steak with cow’s milk cheese, rocket and balsamic vinegar
  • - Sliced lamb with fried chicory, lemon and chopped lemon
  • - Home-bred spicy chicken
  • - Stewed rabbit in a tomato, vegetables and herb sauce

  • Side Dishes

  • - Courgette and apple salad
  • - Potatoes medallions with Tropea’s onion and crispy red peppers
  • - Mixed salad

  • Dessert

  • - Chocolate cake
  • - Nougat frozen dessert
  • - House trio
  • - Mixed fruit