Menu of New Year’s Eve
Tasting
AMUSE BOUCHE
Cardoncelli mushroom velouté with baked Gangi ricotta.
Pumpkin, red prawn, lard, mustard, amaretti, and pumpkin seeds.
Ravioli in broth with capon, thyme, citrus, and a hint of rose.
Pappardelle with smoked mackerel, wild fennel, and orange.
Red snapper fillet with assorted cabbage and cured pork cheek.
Beccafico-style pigeon with its Vecchio Samperi jus and spinach.
Pre dessert
Pear with ricotta, Zibibbo, and dark chocolate.
Petit four
€210 pro person – wines not included