STARTERS Amouse Bouche welcome Crispy Egg Avezzano Potato Mousse and Sibillina Fondue Noble Beef Carpaccio in Kefir Emulsion and Arugula Oil Pizza Fritta with Prosciutto Fiocco and the Alpeggio Butter FIRST COURSE Pacchero di Gragnano Fresco Artigianale with Crema di Asparago Fresco, Guanciale di Amatrice and Fonduta di Taleggio DOP SECOND COURSE Low Temperature Cooked Veal Loin and its Sartorial Potato DESSERT Artisan Dove-Shaped Easter Cake Chocolate and Rum DRINKS Water White wine Carminucci Winery Coffee
