Menu Acqua
Welcome to Norcia
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TROUT
Salmon trout tartare from the Nera river | Beetroot chutney | Smoked butter
EEL
Glazed with lentil miso | Fermented cabbage | Citrus sauce
CARP
Riserva San Massimo risotto | Parsnip | Trasimeno carp "porchetta-style"
PIKE
Pike | Black truffle Uncinatum | Leek and Colfiorito potato sauce
~ Passage ~
MILLEFEUILLE
Millefeuille | Catalan cream with roasted spelt | Citrus sauce | Green apple sorbet
~ Final Cuddles ~
5 courses | One hundred and fourteen Euros
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