From the sardinian tradition comes something new! our pasta. (1)
Sardinian potato and mint culurgiones cooked in a wood oven, sprinkled with Sardinian pecorino cheese and a drizzle of extra virgin olive oil ---- during the week we will propose other exquisite dishes.
Culurgiones is Sardinian pasta, it is a kind of ravioli with potatoes and mint inside, it is recognizable by the ear of corn closure that, according to Sardinian tradition, was made in honor of "life". We offer it in two versions: tasting (3 pieces per portion €6) or as a pasta dish (6 pieces per portion €10). Every day the sauce with which I will season them will change, so that you can taste our pasta with various combinations.
Gluten
Milk
Soya
Mustard
Appetizer (3 pieces) with local aubergines and courgettes cooked in a wood-fired oven and seasoned with oil, garlic and parsley 9,00 €
Plate (6 pieces) 10,00 €
Added to the order
Massimo 120 caratteri
Fresh fish today! (4)
Today at the fish market, I got you the best fresh fish, which I will cook on the spot in my wood-fired oven, only with salt (very light and very healthy!), and my guys will bring it to your table on a beautiful cork tray, with carasau, salad and chips... The best for my Ichnos!
Many of you have asked me and I have decided to oblige. Making its debut among the Ichnos delicacies, FRESH FRIED CALAMARI. As per tradition we will learn it with Sardinian semolina and, with baked potatoes, mixed salad and the traditional carasau, I hope to conquer your hearts.
Today at the fish market, I've selected some fantastic, fresh fish for you: SEA BREAM, a white-fleshed fish. The girls will clean them for you, and I'll cook them in a wood-fired oven with just salt, so you can enjoy a healthy, light dish. We'll serve it in our traditional cork oven with salad, chips, and CARASAU, the quintessential Sardinian bread. Fresh fish preserves all its nutrients, and cooking over olive wood enhances the flavors.
This is the season of fish, the more there is, the better, could I not cook the squid in my wood oven? Near the embers you will taste the aroma of the olive that will make your dish special. Served with salad and carasau, seasoned with salt oil and garlic, it will be a light but unique pleasure.
On a white base I will put fresh mushrooms, spicy "Milano" salami and, halfway through cooking, our delicious burrata, when you spread it on the pizza, you will understand why it has this name!
In the center of a crispy pizza with tomato, mozzarella and basil, I will place a creamy mozzarella burrata halfway through cooking, I will leave you the honor of opening it and letting its delicate cream come out. Enjoy!
The first word I learned in Polish, means goodbye, what you will think tasting this delicacy. On a tomato and mozzarella base our fantastic pecorino cream will marry with speck and walnuts, in the center the burrata ready to complete the work, to offer you a unique culinary experience.
Fainè with tasty mushrooms, this is the season of mushrooms!, crispy bacon, put in cooking will make your choice fantastic, for the most greedy I would add the gorgonzola halfway through cooking
Everyone should feel at home here, I can't stress this enough, so they had to offer a dessert that also caters to vegans. A fantastic tart with lemon and ginger jam... I think I'll try it too!
Typical of our tradition, seadas, a sweet, violated pastry with flavors and primo sale inside, is fried and then seasoned with Sardinian honey from the Gallura hills. Definitely my favorite dessert ❤️
We have chosen the wines from the DORGALI vineyards, a spectacle of Sardinian wine culture, to accompany your meat or fish dishes and, why not?, to enhance the flavor of the fainè or your favorite pizza