ENTRÉES
Multigrain focaccia, sgagliozze (fried polenta squares)
Cured meats and cheeses
A selection of appetizers featuring seasonal vegetables
First Courses:
Carnaroli rice with turnip greens cream and cardoncelli mushrooms
Mezze maniche rigate pasta with donkey ragù
Main Course:
Roast suckling pig leg with plum sauce and toasted almonds on mashed potatoes

Vegetable crudités
Seasonal fruit bites

Mimosa cake
Water, red wine, and coffee
€50.00

Children's menu (ages 3–10): €25.00, including the “Hands in the Dough” workshop