Ristorante Conti

Vegan plant steak with herb crust and rosemary potatoes.

Provençal fish soup.

Provençal fish soup.

Beef braised in Barolo wine sauce with polenta.

Beef braised stew with Barolo red wine sauce and polenta.

Roasted veal rack with rosemary, morel sauce, and potato purée.

Mixed salad with crisp vegetables, avocado, endive, and mixed seeds.

Vegan meatballs served on a bell pepper cream with vegan ricotta.

Vegan meatballs on pepper cream and vegan ricotta.

Ravioli in beef broth.

Homemade ravioli filled with turnip greens, served with butter and datterini tomatoes.

Lemon risotto.

Spaghetti with clams, traditionally prepared with small, aromatic Gallina and larger, meaty Veraci.

Leaf spinach.

Braised veal shank with saffron risotto.

Homemade tagliolini pasta.

Seasonal vegetables.

Potato soup with poached egg and black truffle.