Il Vecchio Pastificio E Cucina

Fried baby squid and prawns served with tartar sauce.

Beef carpaccio with dried tomatoes, 24-month Parmesan, carasau bread, and mustard honey citronette.

Roast veal served with tonnata sauce foam and crispy wonton.

Oxtail croquettes served over provola cheese cream and black garlic mayonnaise.

Beef fillet tartare with caper mayonnaise, cured yolk cream, and juniper ash.

Confit and fried artichoke with Jerusalem artichoke, Canary black figs, and duck ham.

Tuscan salad with frisella, assorted tomatoes, Cantabrian anchovies, and stracciatella.

Canary tomato tartare served with stracciatella and ginger granita.

Caesar salad with Caesar sauce, 24-month Parmesan, breaded chicken, and crispy bacon.

Hot soup made from various varieties of confit tomatoes and stracciatella.

Four varieties of Italian cheeses served with homemade jams.

Ricotta and spinach ravioli with walnut and gorgonzola cream, pear compote, and cinnamon.

Spaghetti with garlic, oil, chili, anchovies, sea urchin, lemon, and bottarga.

Linguine with fresh lobster, cherry tomatoes, and basil.

Seafood dish with raw shrimp, stracciatella, and pistachio pesto.

Spaghetti with carabinero bisque, truffle butter, and carabinero in two textures.

Spaghetti with clams, spinach cream, beurre blanc, caviar, and bottarga.

Fusilli with egg cream, pecorino, parmesan, black pepper, pork crackling, and guanciale.

Short pasta in a three-tomato sauce with butter, basil, and parmesan.

Tagliatelle with Angus beef stew and 24-month Parmesan.

Fresh long pasta with duck ragu and pecorino foam.

Risotto with langoustine bisque, fermented black garlic, anise foam, and langoustine tartare.

Risotto with 24-month Parmesan, ossobuco, saffron, and licorice.

Sole cooked with noisette butter, pea cream, mint, and beurre blanc.

Glazed octopus ragu served over puree with adduja and crispy rice.

Baked turbot with garlic and chili sauté and asparagus textures.

Angus beef Wellington with carrot cream and spiced sauce.

Lamb served with its own juice, beetroot, and potato mille-feuille.

Low-temperature chicken breast stuffed with peppers, sweet potato cream, and orange.

Angus filet mignon on brioche with truffle puree, balsamic shallots, and foie gras.

Sourdough bread served with Coratina extra virgin olive oil.

Warm focaccia with tomato sauce and stracciatella.

Crème brûlée with orange and vanilla aroma and caramel crisp.

70% Guanaja dark chocolate coulant with melting center and pistachio ice cream.

Apple pastry with various apple textures and apple ice cream.

Cheesecake with biscuit base and Amarena Fabbri.

Steamed mussels with cacio e pepe sauce, squid ink tuile, and green pepper foam.

Angus beef carpaccio with dried tomatoes, 24-month Parmesan, carasau bread, and mustard honey citronette.

Veal quasi with crispy wonton and tuna mousse.

Oxtail croquettes with smoked provola cream and black garlic mayonnaise.

Beef fillet tartare with caper mayonnaise, egg yolk cream, and juniper ash.

Confit and fried artichoke with Jerusalem artichoke cream, Canary black figs, and duck breast.

Traditional Tuscan salad with frisella, assorted tomatoes, Cantabrian anchovies, and stracciatella.

Canary tomato tartare with stracciatella and ginger granita.

Salade composée de poulet pané, bacon et sauce César.

Sélection de quatre fromages italiens accompagnés de confitures maison.

Saffron risotto, ossobuco, 24-month aged parmesan and licorice.

Sourdough bread served with Chianina extra virgin olive oil.

Warm focaccia topped with tomato sauce and stracciatella.