Yesterday’s and today’s great classics


The Chef tells his story by proposing must-try dishes, which we like to call iconic, to be lived, experienced and re-experienced. 

BREAD, BREADSTICKS, OIL BUTTER

IN WAS THE YEAR 1919 
coktail Negroni is born, it becomes Trentin-Negroni with bitter Campari chips and peschiole

PIGEON 
with smoked paprika, grapefruit, parsnip, olives and Rum

PASTA AND BEANS 
potato and bean mousse, cod, puff pastry, piglet, candied lemon

FOIE GRAS IN STEAM
“violina” pumpkin, radicchio, truffle and beef reduced broth

PARSLEY AND TURMERIC RICE
snails, sweetbreads, citrus 

IT WAS THE YEAR 1823
The Tournedos of Gioachino Rossini is born in Paris
beef, foie gras, Mantuan pumpkin, madera Whisky and truffle

PERA BRÛLÉ 
gingerbread mousse, wine pears, chocolate and ricotta cream

CAFFE FILTRO
the world’s oldest extraction, gravity extraction

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