the Menu

The menus of la torre del saracino converge childhood memories, scents of land and sea, hard work and commitment of the years of training, the enthusiasm that does not abandon creativity or dialogue and the constant pursuit that from tradition leads to innovation by creating new and surprising combinations.

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Identità e territorio

Green bean “macco” kiwi, cucumber and lettuce
Anchovies’ caponata, green olives and red onion biscuit

1 . 4 .
The whole zucchini plant, flower gnocchi and stuffed cannelloncini

7 . 8 . 12
Scabbardfish, aubergines ‘scapece’ style and lemon balm sauce

4 . 12
Basil risotto "alla saracena" mussels and plum juice

9 . 14
Ravioli, tomatoes, Cetarese pesto and ricotta

1 . 3 . 7 . 8 .
Rock grouper its essence, potatoes, snow peas and Neapolitan courgette

4 . 9 . 12 . 14
Laticauda lamb , Controne chickpeas, black olives and wild herbs

9 . 11 . 12
Iced cloud, liquorice and Provolone del Monaco cheese

7 . 8
Barolo bows to white peach: Peach, basil, vanilla, and Barolo wine sauce

1 . 3 . 7 . 8 . 11

280,00

À LA CARTE

Lasagna with raw fish and Mediterranean gazpacho

2 . 4 . 8 . 9 . 10 . 14
Tuna belly, Agerola biscuit, Piennolo tomatoes and goat’s cheese

1 . 4 . 6 . 12
Octopus, barley, baby chicory and smoked potatoes

1 . 4 . 12
Nocerino spring onion with papaccelle sweet-pepper and crunchy parmesan cheese

8
Eel lacquered with fig molasses, chutney of pear and Jerusalem artichoke

4 . 7 . 12
Spaghettini with anchovy “colatura”, squid liver, pistachio

1 . 4 . 8 . 12 . 14 .
Mezzi paccheri with crusco peppers, shrimps and lattica

1 . 2 . 7 . 12
Pennette with zucchini, Moscione Vicano and flower pesto

1 . 7
Whole cuttlefish, ham broth and tender greens

9 . 12 . 14
Catch of the day with its essence and lemon

4 . 9 . 12
Black pig, river chillies, apricot compote and mustard sauce

10 . 12
Pigeon in crust with our black cherries, braised black salsify and tamarind

9 . 11 . 12
Barolo bows to white peach: Peach, basil, vanilla, and Barolo wine sauce

1 . 3 . 7 . 8 . 11
Like a Neapolitan “zuppetta” and cassata

1 . 7
Tonka bean delicious with exotic and seasonal fruit
Neapolitan rhum Babà according to the tradition

1 . 3 . 7 . 12
Chocolate mousse, caramel and coffee

1 . 3 . 7 . 8 .

The tastings

5 courses proposal

A 5 courses journey according to the Chef

240,00
3 courses proposal

An 3 courses journey of your choice from our à la carte proposals

195,00

Opening Period

The Torre del Saracino is open from the end of January to December.

Opening days

The restaurant is closed for weekly rest on the following days:
Sunday evening
All day Monday
Tuesday lunchtime

From mid-June until September, the restaurant will be open for dinner every day of the week

Information about the presence of substances or products that cause allergies or intolerances are available by contacting the staff on duty.

In each dish, the allergens present are identified by means of a numerical legend that refers to the list in the appendix as per EC Reg. No. 1169/2011.

The Haccp procedures adopted take into account the risk of cross contamination and the staff is trained on this risk. However, it should be noted that, in some cases, due to objective needs, the preparation and administration activities may involve the sharing of areas and tools; therefore the possibility that the products come into contact with allergens cannot be excluded.

In order to guarantee freshness, based on seasonality / availability, some products are subjected to rapid blast chilling to -18°C.
Allergens found in bread and leavened products 1,3,5,6,7,8,10,11,12.

ALLERGENS LIST

1. Cereals containing gluten, i.e. wheat, rye, barley, oats, spelled, kamut or their hybridized strains and derived products,
except:
a) glucose syrups based on wheat, including dextrose;
b) wheat-based maltodextrins;
c) glucose syrups based on barley;
d) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and products based on crustaceans.

3. Eggs and egg products.

4.Fish and fish products, except:
a) fish gelatine used as a support for vitamin or carotenoid preparations;
b) gelatin or isinglass used as fining agent in beer and wine.

5. Peanuts and peanut-based products.

6. Soya and soy products, except:
a) refined soybean oil and fat (1);
b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alph tocopherol acetate,
tocopherol succinate natural D-alpha based on soy;
c) vegetable oils derived from soybean phytosterols and phytosterols;
d) vegetable stanol ester produced from soybean vegetable oil sterols.

7. Milk and milk products (including lactose), except:
a) whey used for the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin;
b) milk.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Western Anacardium), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and their products, except for nuts used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

9. Celery and celery products.

10. Mustard and mustard-based products.

11. Sesame seeds and products based on sesame seeds.

12. Sulfur dioxide and sulphites in concentrations of more than 10 mg / kg or 10 mg / liter in terms of total SO 2 to be calculated for products as proposed ready for consumption or reconstituted in accordance with manufacturers’ instructions.

13. Lupins and products based on lupins.

14. Molluscs and products based on molluscs.

Sustainability and innovation for the future of Mediterranean cuisine.

the Kitchen