Every season has its wonderful ingredients
The cuisine at the Ora d'Aria stems from a profound dialogue with the territory and the excellence of raw materials. The chef proposes a rich and varied menu, ranging from daring starters such as red prawns with porcini mushrooms and nepitella or beer-marinated beef tartar with pear and black truffle, to first courses where tradition and innovation blend harmoniously: lobster soup with fennel and dill ravioli, risotto with guinea fowl and black truffle and Chianti-style beef tortellini with cream and lemongrass
The main courses offer a profound exploration of flavours and textures, such as octopus ‘like a peposo’ accompanied by fresh tomatoes and guinea fowl in thyme with shallots and vin santo.
There is also a dedication to more authentic flavours with dishes such as aubergines ‘al cubo’ almost parmigiana style and roast pigeon with red fruits and cibreo.
Each creation reflects technique and respect for the land, offering a cuisine that celebrates timeless taste, bringing to the table an experience that is both classic and innovative.
Discover the menu and tasting routes designed by the chef, a journey that will let you experience the essence of Ora d'Aria cuisine
