PHILOSOPHY

Chef Charles Pearce draws inspiration from the great regional tradition with an evolutionary twist that transforms each recipe, even the best-known, into a brand-new dish. Recurring on the menu is the raw material of the area, from vegetables to meat, as in the Cervere leek flan, pecorino sauce and grape must or the Beef Stew with Dolcetto, creamy polenta and salsa verde. 

You can also enjoy the more traditional Vitello Tonnato and the braised beef Plin with roast reduction, but always interpreted in a way that adds a small, rich new perspective, with a special emphasis on taste.