Crispy lampara anchovies with homemade giardiniera. 14
Lemon mantis shrimp with steamed baby vegetables 16
Oven-gratinated Adriatic trap-caught baby cuttlefish, rocket and tomato 17
Raviggiolo cheese flan with Apennine mushrooms 15
Mora Romagnola cured meats board (“I fondi di Zavatta”, Slow Food Presidia)
Aged sausage, coppa, culatello, ciccioli, rolled pancetta, squacquerone
Recommended for 2 people 24

First courses

Wild mallard risotto with Romagnola herbs and bergamot 20
Romagna-style cappelletti (“Artusi recipe no. 7”), the way you like them: capon broth or traditional ragù 16
Malfatti with mantis shrimp 18
Mancini spaghetti with Goro clams and toasted breadcrumbs 18
Pasta roll cooked in a cloth, stuffed with ricotta, spinach and Apennine mushrooms, Romagna style 15

Main courses

Free-range cockerel, cacciatora style 20
Portocorsini-style fish stew (Recipe registered with the Italian Academy of Cuisine) 22
Charcoal-grilled seafood (turbot, eel, scallop, prawns, mullet, squid) 25
Ravenna-style salt cod 22
Mora Romagnola pork cheek braised in Sangiovese with mashed potatoes 20

Desserts

Teodora cake with homemade vanilla gelato 8
Romagna-style trifle (zuppa inglese) 8
Chocolate gelato, brittle and praline hazelnuts 8
Latteruolo (traditional milk pudding) 8
Biscuits to dip in warm zabaglione 8

Water & service

Microfiltered water 2,5
Mineral water 3
Cover charge 3,5

Please let your server know about any food allergies or intolerances.
Allergens contained in each dish are listed in the allergen book available at the restaurant cashier.