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Appetizers – Select La Torre of cold cuts and cheeses with honey and jams 18,00 – Apulian stracciatella with olive crumble, tomato gel and basil pesto (add. Cantabrian anchovies 18,00) 14,00 – Warm quinoa with diced vegetables, turmeric sauce and chopped pistachios 10,00 – Crunchy millefeuille with white asparagus salad, on a bed of Parma ham and mustard egg cream 14,00 – Beef tartare Due Pioppi farm with lemon sour cream, puffed polenta sail, croutons and butter curls 16,00 – Tasting of our appetizers for two people (tartare, millefeuille, quinoa) 28,00 First Courses – Asparagus risotto with schioppo cheese flakes and bresaola powder (minimum for two people) 14,00 a porzione – Homemade gnocchi with crunchy bacon on pecorino cream and dried egg with herbs and ground pepper 16,00 – Paccheri filled with cold aubergine mousse on yellow cherry cream and smoked ricotta cheese with fresh basil 14,50 – Homemade capellacci with bruscandoli with veal ragout and Piedmontese hazelnuts igp 16,50 Second Courses – Smoked deer's sirloin in pepper sauce with rosemary potato cubes 27,00 – Fillet of beef with crunchy asparagus, soft egg and demi glace sauce 32,00 – Chicken leg with lemon on a bed of spinach, raisins and pine nuts 18,00 – Puffed polenta wafer with goat cheese mousse, on a bed of turmeric vegetables and fried leek 14,00 From the Grill – Sliced beef steak with oven wedges 22,00 – Homemade bun with beef swiss 2 Pioppi farm, goat cheese mousse, lard in white wine, valerian, confit datterino tomatoes served with french fries and heinz ketchup € 16,00 – Big platter La Torre (for 2 people) (Iberian pork chop, chicken leg, IGP Piedmontese beef sausage, sliced roast beef) served with crunchy turmeric vegetables and horseradish mayonnaise 44,00 Side Dishes – Crunchy turmeric vegetables 6,00 – Sautéed asparagus €9.00 – Spinach, pine nuts and raisins € 6.00 – Baked potatoes €5.00 – Rustic fries 6,00 – Jalapeno (3 pcs) 6,00 – Mixed salad 5,00 The Meats Ribs and Florentine Dry Aged – Due Pioppi Farm Mirano Venice, 90 days of maturation (Pasture-raised beef fed with forage from the farm, Angus breed and ancient breed crosses) (animal age 24/30 months) – Butcher's Mastra Alebardi, Baltic Black 35 days of maturation (Cows from selected Finnish pastures, wild state feed, extra marbling, intense strong flavour) (mixed breed average animal age 5 years) – Morenica or Barbina Franciacortina 40 days of maturation (Scottona fed on alfalfa and cereals, average age 18/24 months, marbled meat, delicate flavour) – Prussian beef (Jolanda de Colς) (Animals raised and fed on pasture in the region of a thousand lakes) (Prussian beef breed, average age 30 months) – Tamaco Selection (Holland herds, Friesian breed, 40 days of maturation, medium marbling, 5/6 year old animal, grass grain feed) Some notes on conservation and on our ceramic stone cooking method In our restaurant, the meats are stored in a holding cell specially designed to preserve the raw material which has a long shelf life maturation, the cooking of our meat is done with a ceramic stone plate which transmits the heat by radiation distributed by the stone for perfect cooking of ribs and T-bone steaks. The meat is crunchy on the outside, soft and warm on the inside. Embers are very often assumed to be the best method for steaks and grilled meats but often a product is obtained which risks drying out too much. There stone gives an embers effect without being harmful and keeping the characteristics of the meat intact. Furthermore, the skill of the cooks is fundamental In our case, in addition to being skilled chefs, we believe they must have a particular vocation for grilling and for treating meat throughout the chain, from preservation to cooking. |
 Our beers |
– Canediguerra (Pidmont) – Eremo Brewery(Tuscany) – Renton Brewery (Marche) – Lupulus Brewery (Belgium) – Konig Ludvig Brewery (Germany, Hell style). |
 The wines |
– Organic or natural wines – Wide choice of bubbles (ancestral and champagne) |
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