“TASCA” AGNOLOTTI filled with veal cheek, tossed in their own “80-hour” jus, crispy spinach veil and horseradish
QUAIL COOKED THREE WAYS: seared breast, crispy leg, marinated egg on a nest of grilled salad
COLD TRILOGY of raspberries, hazelnut and chocolate, cocoa nib wafere
RADICI. 100 EURO
6-COURSE TASTING JOURNEY Radici welcomes you by creating a tailor-made menu experience, shaping the gastronomic offering through dialogue with the guests
LOCAL CHEESES
3 FLAVOURS 14
5 FLAVOURS 18
HIGHLY HYDRATED SOURDOUGH BREAD
SOURDOUGH HAND-STRETCHED BREADSTICKS
WHIPPED BUTTER
HIGHLY HYDRATED SOURDOUGH FOCACCIA with oil and Maldon salt