The Menu

A tasting menu devoted to the importance and variety of nature. Based on my personal research on the ingredients that nature offers us and that I interpret here through my thoughts, senses and memories. Play with us and enjoy the experience where cuisine is the mirror of the world in which we live.

Squid as in nature

colour of vegetables, sour mortar sauce

Green Thumb

Lime-filled pasta,

purple summer cabbage and dumpling sauce

Spaghetti Monograno Felicetti

cooked in an infusion of fragrant geranium and hibiscus, tench "water" and bread crusts

Crème’s game

Red mullet

raw and cooked fennel, oyster cream and harissa-scented crumble.
Red mullet, citrus cream and sea fennel crumble

Coffee mousse

creamy banana and aniseed ice cream

A menu that encases and exalts some of the local excellences, interpreted in a fresh and modern key and that tells the discovery of an environment rich in gastronomic inspiration.

"Arlecchino" Mountain Egg

Trentingrana cream with horseradish, chardonnay vinegar bisque reduction, puffed amaranth

Risotto with herbs extract

and Ferrari Perlé cream

Alpine Whitefish

celeriac cooked in cuttlefish thick stock,
wakame seaweed cream and citrus fruits stuffed flowers

Val d'Ambiez Yak chuck

mushroom cream and crunchy bread

Caramel cutlet

A chromatic and gustative journey paired with elegant Ferrari Trento sparkling wines. A game of contrasts where color, lightness and essentiality of the dishes blend harmoniously with Trentodoc wines according to the combinations explored by the oenologists of the winery. "Simple complexity" for the eyes and the palate.

Ferrari Perlé 2016, Trentodoc

Caviar bread cannolo, red prawns and orange sauce
Stuffed courgette with watercress
alpine chicory sauce and smoked egg yolk

Ferrari Perlé Bianco Riserva 2013, Trentodoc

Roast potato dumplings, stuffed morchelle scented with Segnana grappa,
creamy ricotta cheese with juniper, essence of morchelle

Spaghetti Monograno Felicetti
cooked in an infusion of fragrant geranium and hibiscus,
tench "water" and bread crusts

Ferrari Perlé Rosé Riserva 2015, Trentodoc

Alpine whitefish crunchy celeriac cooked in squid reduction,
wakame sauce and citrus fruits stuffed flowers

Giulio Ferrari Riserva del Fondatore 2008, Trentodoc

Duck in a spice and heather blossom honey crust, leeks
kumquat and fondant potatoes.
Warm foie gras ravioli and lightly spiced duck consommé.

Ferrari Maximum Demi-Sec, Trentodoc

Crispy tuile with dried fruit praline, "Quintessenza albero del paradiso" mousse,
beer ice cream