Ale'S PROPOSAL STARTER Golden chicory bites with corn flour. Goat meatballs scented with rosemary, ricotta crostini with confit tomatoes, a mix of sausage and candied orange, beetroot chips, and rabbit pate. FIRST COURSE Larded rabbit loin, baked Montoro onion, beetroot, fennel-flavored porcini mushrooms. SECOND COURSE Autumn ravioli with porcini mushrooms, hazelnuts, and a touch of rosemary: Homemade pasta filled with ricotta, accompanied by porcini mushrooms and hazelnuts, with a touch of rosemary. SIDE DISH Veal cheek cooked at low temperature braised with a hint of chocolate, mashed potatoes with olive oil and roasted porcini mushrooms. PRE-DESSERT Cardamom panna cotta, mandarin caramel, passion fruit coulis. DESSERT Caltanissetta-style cannoli, prickly pear soup, candied ginger, kumquat and star anise sauce, pomegranate shot. Each dish will be accompanied by a selection of fine wines from the south. Optional services: you can choose to add a reserve wine such as Barolo or Brunello di Montalcino, or a reserve sparkling wine from Trentino or Champagne. CIRO'S PROPOSAL STARTER Golden chicory bites with corn flour, goat meatballs scented with rosemary, ricotta crostini with confit tomatoes, a mix of sausage and candied orange, beetroot chips, and rabbit pate. FIRST COURSE Puglia burrata with fresh spring onions, broccoli, pepper mustard, and anchovy colatura. SECOND COURSE Creamy cod ravioli, toasted pine nuts, parsley fragrance. SIDE DISH Veal fillet with coffee, Giffoni hazelnuts, Montella chestnuts, fried capers, and truffle. PRE-DESSERT Cardamom panna cotta, mandarin caramel, passion fruit coulis. DESSERT Caltanissetta-style cannoli, prickly pear soup, candied ginger, kumquat and star anise sauce, pomegranate shot.