In this menu, we use unfiltered organic olive oil from a small, Italian, highly acclaimed top quality mill. Quattrochiocci olive oils have been used by restaurant Toscanini for about a year. With this menu, we want to draw your attention for a moment to the excellence of these olive oils and to the achievements of an ambitious family mill in Italy. From as early as 1888, this family has cherished their olive trees and transferred the tradition and know-how of olive oil production from generation to generation.
Scallop carpaccio, fennel and Delicato olive oil from Leccino olives
Artichoke risotto, matured Pecorino cheese from Sardinia and Novello early harvest olive oil
Roasted lamb chops, parsnip and Olivastro olive oil from Itarana olives
Chestnut cake, hazelnut ice cream and rosemary flavoured caramel sauce