Osteria Pagliazza

Cubo di Salmone marinato, soffice di Mandorla e gel di Arancia / Cubed marinated salmon, almond mousse and orange gelée

Sea Bream carpaccio, Burrata mousse Zucchini & Zucchini “scapece” style Lemon gel with "Pappa al Pomodoro"

Tagliatelle with cuttlefish, chestnuts Teriyaki gel and broccoli mousse

Risotto with black kale, burrata, lime Santa Lucia-style wafer thin slices of octopus

Monk fish ossobuco with herb bread, hazelnut sauce Neapolitan endive in clam ‘guazzetto’ cooked in ‘acqua pazza’

Yoghurt cream, mandarin mousse Frozen crumble with salted walnuts and mandarin mousse

Espresso and petit four Mineral Water Still and Sparkling

Tartlet “Cacio & Pepe”, broad beans and candied Lime

Octopus salad, almost Pappa al Pomodoro Bernese, Lemon with green Olive sauce

Beef carpaccio with Parmigiano cheese cream sauce Asparagus, black Truffle “Savini” selection and Teriyaki gel

Ravioli in Carbonara stuffing and Peas Red Prawns with Crustacean essence

Barbecued Lamb, Artichokes au gratin with black Olives Hazelnuts with Thyme sauce

Orange mousse with a liquid heart of Pastiera Cinnamon and Orange blossom crumble

Home made Colomba (typical easter cake) with sauces

Cubo di Salmone marinato, soffice di Mandorla e gel di Arancia / Cubed marinated salmon, almond mousse and orange gelée

Sea Bream carpaccio, Burrata mousse Zucchini & Zucchini “scapece” style Lemon gel with "Pappa al Pomodoro"

Tagliatelle with cuttlefish, chestnuts Teriyaki gel and broccoli mousse

Risotto with black kale, burrata, lime Santa Lucia-style wafer thin slices of octopus

Monk fish ossobuco with herb bread, hazelnut sauce Neapolitan endive in clam ‘guazzetto’ cooked in ‘acqua pazza’

Yoghurt cream, mandarin mousse Frozen crumble with salted walnuts and mandarin mousse

Espresso and petit four Mineral Water Still and Sparkling

Tartlet “Cacio & Pepe”, broad beans and candied Lime

Octopus salad, almost Pappa al Pomodoro Bernese, Lemon with green Olive sauce

Beef carpaccio with Parmigiano cheese cream sauce Asparagus, black Truffle “Savini” selection and Teriyaki gel

Ravioli in Carbonara stuffing and Peas Red Prawns with Crustacean essence

Barbecued Lamb, Artichokes au gratin with black Olives Hazelnuts with Thyme sauce

Orange mousse with a liquid heart of Pastiera Cinnamon and Orange blossom crumble

Home made Colomba (typical easter cake) with sauces

Cuttlefish marinated in Chianti

Quail galantine, castagnaccio, Vin Santo and coffee gel, rosemary oil

Beef tartare, butter whipped with bagna cauda, egg yolk

Burnt Jerusalem artichoke, creamed and chips, root jus and fennel oil

Tortellini pasta stuffed with boiled meat in capon broth, orange zest

Pampkin cannelloni, sea bream ragout, peanut béchamel, mandarin powder

Egg chitarra pasta with butter and parmesan, farmyard ragout, chard

Semolina spirals, turnip tops, caciocavallo fondue, quince, chili pepper

Cod-fish, Pil Pil with salmoriglio, pomegranate jelly, marinated fennel

Braised beef cheek, dolceforte sauce, taleggio cheese fondue, sweet and sour pesto, polenta

Beef sirloin, potato and mushroom millefeuille, cauliflower, beef and currant jus

Artichoke stuffed with carbonara, artichoke cream and jus, parsley oil

Prawn / Panzanella / Caviar / green Olives

Bottoni pasta / smoked Provola cheese / Cuttelfish / Inzimino

Red Mullet / Pesto / Garlic / Onion

Mandarin, extra virgin olive oil and pollen

Caramelized puff pastry bread, ricotta cheese mousse, hazelnut, pear sorbet

Pistachio mousse and biscuit, bergamot curd and pistachio ice-cream

Merengue, black cherries, creamy chocolate and lemongrass mousse

Home made Ice cream

Cubo di Salmone marinato, soffice di Mandorla e gel di Arancia / Cubed marinated salmon, almond mousse and orange gelée

Sea Bream carpaccio, Burrata mousse Zucchini & Zucchini “scapece” style Lemon gel with "Pappa al Pomodoro"

Tagliatelle with cuttlefish, chestnuts Teriyaki gel and broccoli mousse

Risotto with black kale, burrata, lime Santa Lucia-style wafer thin slices of octopus

Monk fish ossobuco with herb bread, hazelnut sauce Neapolitan endive in clam ‘guazzetto’ cooked in ‘acqua pazza’

Yoghurt cream, mandarin mousse Frozen crumble with salted walnuts and mandarin mousse

Espresso and petit four Mineral Water Still and Sparkling

Tartlet “Cacio & Pepe”, broad beans and candied Lime

Octopus salad, almost Pappa al Pomodoro Bernese, Lemon with green Olive sauce

Beef carpaccio with Parmigiano cheese cream sauce Asparagus, black Truffle “Savini” selection and Teriyaki gel

Ravioli in Carbonara stuffing and Peas Red Prawns with Crustacean essence

Barbecued Lamb, Artichokes au gratin with black Olives Hazelnuts with Thyme sauce

Orange mousse with a liquid heart of Pastiera Cinnamon and Orange blossom crumble

Home made Colomba (typical easter cake) with sauces

Cuttlefish marinated in Chianti

Quail galantine, castagnaccio, Vin Santo and coffee gel, rosemary oil

Beef tartare, butter whipped with bagna cauda, egg yolk

Burnt Jerusalem artichoke, creamed and chips, root jus and fennel oil

Tortellini pasta stuffed with boiled meat in capon broth, orange zest

Pampkin cannelloni, sea bream ragout, peanut béchamel, mandarin powder

Egg chitarra pasta with butter and parmesan, farmyard ragout, chard

Semolina spirals, turnip tops, caciocavallo fondue, quince, chili pepper

Cod-fish, Pil Pil with salmoriglio, pomegranate jelly, marinated fennel

Braised beef cheek, dolceforte sauce, taleggio cheese fondue, sweet and sour pesto, polenta

Beef sirloin, potato and mushroom millefeuille, cauliflower, beef and currant jus

Artichoke stuffed with carbonara, artichoke cream and jus, parsley oil

Prawn / Panzanella / Caviar / green Olives

Bottoni pasta / smoked Provola cheese / Cuttelfish / Inzimino

Red Mullet / Pesto / Garlic / Onion

Mandarin, extra virgin olive oil and pollen

Caramelized puff pastry bread, ricotta cheese mousse, hazelnut, pear sorbet

Pistachio mousse and biscuit, bergamot curd and pistachio ice-cream

Merengue, black cherries, creamy chocolate and lemongrass mousse

Home made Ice cream

Cubo di Salmone marinato, soffice di Mandorla e gel di Arancia / Cubed marinated salmon, almond mousse and orange gelée

Sea Bream carpaccio, Burrata mousse Zucchini & Zucchini “scapece” style Lemon gel with "Pappa al Pomodoro"

Tagliatelle with cuttlefish, chestnuts Teriyaki gel and broccoli mousse

Risotto with black kale, burrata, lime Santa Lucia-style wafer thin slices of octopus

Monk fish ossobuco with herb bread, hazelnut sauce Neapolitan endive in clam ‘guazzetto’ cooked in ‘acqua pazza’

Yoghurt cream, mandarin mousse Frozen crumble with salted walnuts and mandarin mousse

Espresso and petit four Mineral Water Still and Sparkling

Tartlet “Cacio & Pepe”, broad beans and candied Lime

Octopus salad, almost Pappa al Pomodoro Bernese, Lemon with green Olive sauce

Beef carpaccio with Parmigiano cheese cream sauce Asparagus, black Truffle “Savini” selection and Teriyaki gel

Ravioli in Carbonara stuffing and Peas Red Prawns with Crustacean essence

Barbecued Lamb, Artichokes au gratin with black Olives Hazelnuts with Thyme sauce

Orange mousse with a liquid heart of Pastiera Cinnamon and Orange blossom crumble

Home made Colomba (typical easter cake) with sauces

Chicken liver terrine, spinach brioche, chicken jus

Pork cooked at low temperature, Zolfini bean cream, parsley sauce and sour onions

Squid stuffed with broccoli and potatoes, provola fondue and pink pepper

Turnip stuffed with beetroot, orange, feta and walnuts

Pici with duck ragout, bread and pecorino sauce, duck jus, laurel and juniper powder

Ziti au gratin, peas, Cinta Senese bacon and chili pepper

Chickpea crepes, cod genovese, chickpea hummus, yogurt and mint pil-pil

Parmigiana ravioli, parmesan fondue, burnt tomato and basil pesto

Monkfish tail, cabbage and beurre blanc

Crispy suckling pig saddle, apple cream and brittle, fennel and pork jus

Tuscan beef sirloin, celeriac cream and beef jus

Turnip stuffed with beetroot, orange, feta and walnuts

Prawn / Panzanella / Caviar / green Olives

Bottoni pasta / smoked Provola cheese / Cuttelfish / Inzimino

Red Mullet / Pesto / Garlic / Onion

Mandarin, extra virgin olive oil and pollen

Caramelized puff pastry bread, ricotta cheese mousse, hazelnut, pear sorbet

Pistachio mousse and biscuit, bergamot curd and pistachio ice-cream

Merengue, black cherries, creamy chocolate and lemongrass mousse

Home made Ice cream

Cubo di Salmone marinato, soffice di Mandorla e gel di Arancia / Cubed marinated salmon, almond mousse and orange gelée

Sea Bream carpaccio, Burrata mousse Zucchini & Zucchini “scapece” style Lemon gel with "Pappa al Pomodoro"

Tagliatelle with cuttlefish, chestnuts Teriyaki gel and broccoli mousse

Risotto with black kale, burrata, lime Santa Lucia-style wafer thin slices of octopus

Monk fish ossobuco with herb bread, hazelnut sauce Neapolitan endive in clam ‘guazzetto’ cooked in ‘acqua pazza’

Yoghurt cream, mandarin mousse Frozen crumble with salted walnuts and mandarin mousse

Espresso and petit four Mineral Water Still and Sparkling

Tartlet “Cacio & Pepe”, broad beans and candied Lime

Octopus salad, almost Pappa al Pomodoro Bernese, Lemon with green Olive sauce

Beef carpaccio with Parmigiano cheese cream sauce Asparagus, black Truffle “Savini” selection and Teriyaki gel

Ravioli in Carbonara stuffing and Peas Red Prawns with Crustacean essence

Barbecued Lamb, Artichokes au gratin with black Olives Hazelnuts with Thyme sauce

Orange mousse with a liquid heart of Pastiera Cinnamon and Orange blossom crumble

Home made Colomba (typical easter cake) with sauces

Caprese salad with mozzarella cheese and tomatoes

Tuscan panzanella with marinated anchovies "alla povera" style

Sliced Veal with Tuna Sauce and Pickled vegetables

Spaghetti with 3 types of tomatoes

Home made lasagne with bolognese ragoût

Chickpea hummus with cabbage slaw, naan bread and yogurt sauce

Crunchy Iceberg salad with marinated salmon, yogurt sauce, toasted almond and sun dried tomatoes

Misticanza salad with feta, wallnuts, boiled egg, artichokes and croutons

Octopus salad with potatoes and cherry tomatoes

Lemon mousse, curd, and sorbet with meringue and basil sponge

Caprese cake, vanilla Ice-cream

Craftmade Ice-cream and sorbets selection

Marinated mackerel carpaccio, peach, gazpacho water, and mint oil

Squid "all'inzimino" style with Swiss chard

Beef tartare, shallots, capers, mustard, anchovy mayonnaise, rocket salad sauce

Onion petals stuffed with lentils and balsamic vinegar glaze

Chitarrina pasta creamed with "aglione" sauce, red prawn tartare, and bisque

Potato and chickpea dumplings, monkfish, leek and mushrooms

Ravioli stuffed with duck, pecorino fondue, and Chianti wine reduction

Spaghetti with three-tomato sauce

Sea bass fillet with potato, ginger and lemon crust, grilled leek

Trout terrine, seasonal vegetables, Franciacorta beurre blanc and fennel

Sliced beef steak, sautéed chicory with raisins and pine nuts, Chianti jus

Slow-cooked cabbage, almond crumble, smoked celeriac cream

Lemon mousse, curd, and sorbet with meringue and basil sponge

Raspberry spheres and sorbet, hazelnut crumble, coffee air

Almond Biancomangiare, green apple sorbet, vanilla sauce

Selection of Home-made Ice-cream