Rombo, casciotta d’urbino, Cappotta Mantovana e tartufo nero estivo
Turbot, casciotta d’Urbino cheese, chicory and black summer truffle
Rana pescatrice in foglia d’alga cotta alla brace, finocchi in consistenza e lardo di Colonnata
Grilled monkfish in seaweed leaf, thick fennel and Colonnata lard
Carpaccio di muggine, bianca di Margherita, corno di Grottammare e olio al levistico
Carpaccio of mullet, onion, peppers and lovage oil
Sgombro, alici, Pedaso in agrodolce, mela cotogna e quinoa croccante
Mackerel, anchovies, sweet and sour red onion, quince and crunchy quinoa
Baccalà Gaspè San Giovanni, friggitello e shiso
Gaspè San Giovanni salted dried cod, sous-vide cooked in olive oil, “friggitello” (sweet green pepper) and shiso