Grand'in Osteria

Burrata with Trevisano chicory, pear, and Apulian bread.

Amarone-filled casoncelli stuffed with braised meat in Amatriciana sauce.

Pumpkin cream soup with prawns and fried leek.

Crispy zucchini flowers, pumpkin chips, and Bitto cheese cream.

Potato gnocchi filled with Taleggio cheese, turnip greens, and caramelized onion.

Orange and fennel salad.

Seasonal salad.

Gratinated eggplant rolls filled with ricotta and spinach.

Artichoke parmigiana with Cantabrian anchovies.

Octopus carpaccio with a seasonal marinade.

Vegetarian ravioli of the osteria.

Strozzapreti with Italian pork sausage, porcini mushrooms, saffron, and red radicchio (spicy).

Beef tartar with purple potato puree, mushrooms, and saffron cream.

Pumpkin flan with black truffle and parmesan drops.