MENU'
Tasting Menu
Appetizer trio
I Piemontesi RF NG
La Tartare NF
La Tempura NG NF
First course of choice
L'Evoluzione RF NG
Risotto in fiore NG
I Maccaruni chini NF
L'Erborinato
Second course of choice
Il Piatto Novak RF NG
La Gentilezza Nobile NG
La Profumata NF
Dessert duo
La Felicità Green RF NG
La Lussuria NF
Glass of Wine of choice
from wine selection
or Kombucha del L'Orto
alcohol free alternative
Water & Coffee
57 € per person*
Tasting Menu with
Wine Tasting Route
Prosecco Le Carline
Nebbiolo Rosè Vigna Riccardo
Merlot Le Carline
Moscato Torelli
67 € per person*
* The management of the tasting menu is
to be considered for all guests at the table
RF: Raw food
NG: Recipe without gluten ingredients
NF: Recipe without shell nuts
For allergenic ingredients consult the information displayed at the entrance to our restaurant or contact the staff
Appetizers
I Piemontesi
12 €
Raw Food
Naturally ingredients without gluten
Cauliflower and cashew nut tomini accompanied with green parsley sauce and radish marinated in apple cider vinegar and extra virgin olive oil served with fragrant raw crackers with flax, chia and sunflower seeds dehydrated at 42ºC for 12 hours
*Raw dish served at room temperature
Champignon
12 €
de Paris
Recipe without shell nuts
Baked portobello mushroom cap scented with black pepper, stuffed with white soy ragù seasoned with rosemary and sage, served with potato, beetroot and sweet paprika foam and potato and spinach foam with a final sprinkling of breadcrumbs
Il gusto sfizioso
12 €
Naturally ingredients without gluten
La Tartare
12 €
Recipe without shell nuts
Seitan tartare in smoked salt, worked with beetroot and lime, served with red onion sautéed in Barbera wine and dried beetroot chips
La Tempura
12 €
Naturally ingredients without gluten
Recipe without shell nuts
Vegetable tempura, tofu tile and nori seaweed marinated in soy sauce and battered in corn and chickpea cream, served with vegetable chive mayonnaise
First Course
L’Evoluzione
13 €
Raw Food
Naturally ingredients without gluten
Raw daikon (Japanese radish) spaghetti, marinated in lime, served with beetroot and cashew nut pesto, served with fresh sprouts, fresh beetroot foam and chopped walnuts
* Raw food dish served at room temperature
Risotto in fiore
14 €
Naturally ingredients without gluten
I Maccaruni chini
14 €
Recipe without shell nuts
Fresh ravioli pasta made with durum wheat, soft wheat and turmeric powder. Stuffed with broccoli, pumpkin and leeks, seasoned with white sauce from roast seitan and its vegetables
*Product blast chilled and frozen
L'Erborinato
14 €
White potato gnocchi, flour, served on a bed of baked pumpkin cream and fermented cashew nut vegetable cheese pearls
Second Course
Il Piatto Novak
15 €
Raw Food
Naturally ingredients without gluten
Three soft raw burger of carrot, almond, dried tomatoe and olive with flax and sunflower seeds, breaded in sesame seeds, dried for 6 hours at 42ºC served with cashew nut and turmeric cream, fresh salad, marinated purple cabbage and almond flakes.
* Raw plate served at room temperature
La Gentilezza
15 €
Nobile
Naturally ingredients without gluten
Artisanal tempeh (fermented soy) marinated in soy sauce, sage, rosemary, thyme and lime, breaded in corn flour and toasted hazelnut grains, baked in the oven, served with turnip tops cream and chive-flavoured vegetable mayonnaise
La Profumata
15 €
Recipe without shell nuts
Seitan marinated and cooked in Barbera Langarola wine stewed with leeks and carrots, sautéed in the oven with its broth, served with spirulina potato puree and a side dish of pak-choi according to the L'Orto recipe and chive-flavoured vegetable mayonnaise
Beyond Burger
15 €
Recipe without shell nuts
Whole grain bun filled with Beyond Burger*, pan-fried onion, stewed cabbage, melting vegetable slice, gherkins, tomato slices and pink sauce
* Frozen product
La Gourmet
14 €
Recipe without shell nuts
Pan pizza made with type 0 and 1 soft wheat flour and vegetable charcoal (0.7 g), served with pachino tomato sauce stuffed with baked pumpkin, kalamon olives, vegetable melting cheese and fresh spinach leaves
Sides
Il Viola
6 €
Raw Food
Naturally ingredients without gluten
Recipe without shell nuts
Purple cabbage julienned, marinated in apple cider vinegar and extra virgin olive oil
Le Patate
6 €
Naturally ingredients without gluten
Recipe without shell nuts
Baked potato wedges au gratin with thyme and sage served with ketchup and vegetable chive mayonnaise
La Mantovana
6 €
Naturally ingredients without gluten
Recipe without shell nuts
Baked Mantuan pumpkin flavored with thyme
Side Trio
13 €
Desserts
All our desserts are free of refined sugars
La Felicità Green
8 €
Raw Food
Naturally ingredients without gluten
Raw cake in three layers. Base of almonds, hazelnuts and dried figs, cashew cream with lime and ginger and pistachio gel. The coconut milk foam and the drop of apple and goji berries complete the dessert.
Matcha Tiramisù
8 €
Naturally ingredients without gluten
Recipe without shell nuts
Japanese version of tiramisu, featuring soft rice and corn sponge cake, naturally gluten-free ingredients, soaked in coffee in layers of creamy soy cream dusted with matcha tea powder
La Lussuria
8 €
Recipe without shell nuts
Soft chocolate cake, served with apricot jam, black cocoa foam and almond brittle.
Dedicato
8 €
a Concetta
Soft wheat cannolo flavoured with vanilla, lemon and cinnamon coated with dark chocolate, filled with almond and pistachio cream, served with chopped pistachios and dark chocolate drops
Fair trade coffee
FROM ORGANIC FARMING
The coffees of the PUNTO EQUO cooperative are selected from the best varieties in the fair trade circuit.
We believe that every aroma is born not only from the balance between the quality of the bean and the wisdom in its processing, but also from its history. This is why each cup speaks of justice, dignity and respect for Earth.
L'Albero del caffè
2 €
Composed of five fine organic coffees, 60% Arabica and 40% Robusta, from South and Central America, Africa and India. Each of the coffees is roasted individually and slowly in the social roasting L'Albero del caffè, a project that offers new job opportunities to prisoners or people in conditions of social disadvantage.
Producers of Arabica: Coop 5 de Junio (Nicaragua), Expocaccer (Brazil), Wottona Bul tuma (Ethiopia).
Robusta: Phalada Agroeco (India), Coocaram (Brazil)
Deca L’Albero
2 €
del caffè - Arabica 100%
Grown in the forests of the Andean mountain range, it comes from ancient Typica and Caturra varieties. Natural decaffeination uses only water vapor and carbon dioxide, without the use of solvents. It is characterized in the cup by the aroma of dark chocolate and small berries.
Producer Arabica: Norandino (Peru)
Orzo
2 €
Altromercato
Barley coffee comes from Ecuador, where small farmers are engaged in cultivation, harvesting and hulling through artisanal and manual systems and without the use of chemical agents.
Cultivation takes place in the sierra at over 2000 meters above sea level, where mainly mestizo or indigenous communities integrate the production with that of lentils, potatoes, beans and cocho.
Producer: Tienda Camari (Ecuador)
Assorted tea
3 €
and herbal teas
We host the exhibition
“Photographing Emotions - Journey to Ethiopia”
by Fabrizio Bastimento
What does travel mean? Traveling has always meant living and, not surprisingly, we often find it described in phrases and stories as a metaphor for life itself and knowledge.
Traveling, in fact, is not just moving in space, but also in time, through relationships with others and experiences in contact with places and types of culture unknown to us.
The return is never just a geographical return, but also an anthropological one: this is the circularity of the journey that from the start begins to change the traveler and his beliefs.
This is how, once he has left, the traveler returns to himself, different from how he was at the beginning of the journey, with a greater and more complete awareness of himself and the world around him.
Traveling has taught me more about the world and humanity than about photography, and I have learned not to have prejudices and always be open.
What I try to achieve with photography is an interpretation, to express the “vision” generated by lived experiences, coming into contact with people and places. I take photographs that concern my experiences, my thoughts, expression of a deep feeling.
We already know what the world looks like; instead we are short of poets who know how to interpret it.
In my heart I want to be a poet. A participant and not an observer.
And I want my photography to contain as much of me as of the things I photograph.
IG FB @fbastimento
Cover 2,50 €
RF: Raw food
NG: Recipe without gluten ingredients
NF: Recipe without shell nuts
Allergen ingredients are highlighted in bold on the menu.
For more information, please consult the information displayed in the restaurant or contact the staff.