Menù Autunnale

Olive fritte all’ascolana

Tartare di vitello con colatura di alici di Cetara, nocciole caramellate, panna acida e tartufo nero

La “patata matta”

Cipolla caramellata su crema di Parmigiano Reggiano

Il fritto all’ascolana – versione 2.0

Carbonara di mare

Capesante scottate, porcini panati ai pinoli di San Rossore, scarola e liquirizia

Riso Acquerello alla parmigiana

Tortelli di verza e piedino di maiale, gamberi rossi di Porto Santo Spirito e infuso alla rapa bianca

La mia cotoletta alla milanese “a zonzo” per l’Italia

Variazione di maiale di cinta senese

Rombo alla brace, nero di seppia e calamaretti alla plancia

MENU CREATIVITY

Tartare di vitello con colatura di alici di Cetara, nocciole caramellate, panna acida e tartufo nero

La “patata matta”

Tortelli di verza e piedino di maiale, gamberi rossi di Porto Santo Spirito e infuso alla rapa bianca

Puntine di cinta senese all’orientale con crema di peperoni rossi e latte di cocco e avena

Dessert

DEGUSTANDO ASCOLI

Selezione di salumi e formaggi locali

Ravioli incaciati

Fritto misto all’ascolana

Dessert

__________

Ascolana fried olives

Veal tartare flavoured with anchovy sauce and garnished with caramelized hazelnuts, sour cream and black truffle

“Crazy potato”

Whole baked potato called in this way because it crackles in the oven. It is excavated then filled with Parmigiano crème brûlée, black summer truffle grated on top.

Caramelized onion with Parmigiano Reggiano cream

Ascolana mixed fried 2.0

Reinterpretation of the classic mixed fried served in a little box. It includes:

  • artichoke and mozzarella bignè
  • Ascolana supplì: risotto with green olives breaded with pork rind
  • lamb and almond praline
  • zucchini cake
  • zucchini donut
  • salted puff pastry

Fish carbonara

This is a reinterpretation of the classic carbonara but without pasta. 

Grilled squids and octopus tentacles, grilled diced raw ham, fried mayonnaise beads and shrimps wrapped with pork fat

Seared scallops, porcino mushroom breaded with pine nuts, escarole salad with raspberries dressing and licorice powder

Acquerello rice aged 7 years with three consistencies of Parmesan

Carnaroli rice with Parmesan pop corn, Parmesan waffles and Parmesan foam

Tortellini stuffed with savoy cabbage and pork foot, garnished with red prawns and white turnip infusion

My personal Milanese cutlet “strolling” through Italy

Marche veal breaded with Piedmontese hazelnuts, served with Calabrese spring onions and reduction of Sicilian marsala wine

The Cinta Senese pork is made into three

  • spare rib cooked at low temperature frosted with its sauce and served with fake tripe of pork rinds
  • oriental rib: marinated rib in rice vinegar and soy sauce served with a sauce made with red peperoni and coconut and avena milk
  • bacon cooked at low temperature scalded in the pan and frosted with chestnut honey 

Grilled turbot fish, cuttlefish black and little squids

On the left side of the menu you can see our two proposal of tasting menu:

  • the first one called CREATIVITY includes five courses:
  1. cold starter: veal tartare flavoured with anchovy sauce and garnished with caramelized hazelnuts, sour cream and black truffle;
  2. hot starter: “Crazy potato”: whole baked potato called in this way because it crackles in the oven. It is excavated then filled with Parmigiano crème brûlée, black summer truffle grated on top;
  3. first course: tortellini stuffed with savoy cabbage and pork foot, garnished with red prawns and white turnip infusion;
  4. second course: spare rib cooked at low temperature frosted with its sauce and served with fake tripe of pork rinds or oriental rib: marinated rib in rice vinegar and soy sauce served with a sauce made with red peperoni and coconut and avena milk;
  5. dessert chosen for you by the Chef.
  • the second menu DEGUSTANDO ASCOLI is based on special plates of our town and includes four courses from the starter to the dessert:
  1. cold starter: selection of cured meat and cheese (raw ham, pork loin, salami and Ciauscolo which is a kind of salami typical of Macerata);
  2. first course: ravioli incaciati that is ravioli, filled with boiled old chicken meat, flavoured with a mix of grated cheeses (Parmigiano and Pecorino cheese) and cinnamon. This is a typical plate during our Carnival;
  3. second course: fritto misto all’ascolana, Ascolana mixed fried with fried olives, custards, zucchini and lamb cutlet – if you don’t like lamb we can replace it with chicken cutlet;
  4. dessert chosen for you by the Chef.

The portions are smaller than the same plates in a la carte menu in order to allow you to reach the dessert!

 

Prenota ora

0736.258779 - 366.4126372

Davide Fabi Cannella

LO CHEF