The meaning of the starters is different in the various international cuisines.
For us they are the prelude to a sequence of courses.
They are intended to stimulate the stomach to make him excited about the pleasures that will follow.
Tortino di castagne e porcini con crema al gorgonzola
Warm cake of porcini mushroom and chestnut with creme of gorgonzola cheese.
Carpaccio di cervo con tartufo nero
Carpaccio of venison, with Pecorino cheese, olive oil, white balsamic vinegar and black truffle. To that, crostini with garlic.
Tartar Il MONDO
Beef tenderlion tartar from the filet of corn fed beef from Nebraska, with olive oil, onions, pistachios and parmesan cheese. Served on rocket salad with garlic crostini.
Gamberi con tartufo.(Affumicato in campana)
Prawns, with black truffle. The Prawns are smoked directly on the plate under a glass bell.
Casarecce Reggiane (Table service)
Homemade casarecce noodle in tomato sauce with porcini mushroom and parma ham, served at the table out a wheel of parmesan (Prepared at your table).
Cuori di Calabria
Homemade heart shaped ravioli filled with `Nduja (spicy sausage from Calabria) and ricotta cheese. With Tomato sauce and pecorino cheese.
Spaghetti al tartufo e Parmigiano
Homemade spaghetti with parmesan and black truffle. Without artificial aromas !!!
Filetti di Orata all´acqua pazza
Bream filets with tomatoes, capers and anchovies.
Tagliata con cipolle di Tropea
Grilled rumpsteak, sliced and baked with onions from Tropea.
Bistecca in crosta surf and turf
King prawns with grilled rump steak Botswana (Kosher cut), baked a in wood oven with a pizza crust.