First courses
Not just the grill. The black truffle risotto with Mora Beneventana pancetta and the Cantabrian anchovy risotto with smoked butter and black lime use La Balocchina selection Carnaroli rice; in season there's also pumpkin risotto with buffalo blue cheese. Then fresh tagliolino with Irpinian black truffle and Beppino Occelli butter, spaghettoni carbonara with Peppovo organic eggs and Capri-style ravioli with three tomatoes.
A menu that changes
The kitchen follows the seasons and the market. What is gathered here is a preview, not the menu of the day: some dishes may be missing, and others that do not appear here are waiting in the dining room.