The
menu

Until January 12, 2025, Ricci Osteria’s orecchiette become even more special. For every plate of orecchiette sold, one euro will be donated to LILT Milano Monza Brianza to support assistance services for cancer patients.

Welcome from the house

Fried bread, mint, and cheese meatballs with fresh tomato smoothie

Tasting menu

Chef Francesco Bordone’s 4-Course Tasting Menu
(Served for the entire table)

Selection of seasonal appetizers based on market availability (1, 3, 7, 8)

Semolina-dusted ricotta pearls with pesto, zucchini chips, truffle oil, and crispy capocollo (1, 7)

Handmade re-milled semolina Orecchiette with a “three-tomato” sauce and cacioricotta cheese (1, 7)

Slow-cooked Beef “Cappello del Prete” in a Primitivo di Manduria reduction, saffron cream, and polenta chips (9, 12)

Gelato al gusto biscotto cegliese, mandorle e ciliegia (1, 7, 8)

€55 p.p.

Appetizers

SOLE DI PUGLIA

A platter of Capocollo and Salami from “F.lli Gentile,” selection of cheeses from “Masseria Seppunisi,” red fruit jam, EVO oil “frise” (crunchy bread), strong ricotta, and Chef’s pickled vegetables (1, 3, 7, 8)
36€ (for 2 people)

Cow’s milk Burrata with cherry tomato confit (500g) (7) 20€

Eggplant Parmigiana (1, 3, 7)
18 €

Vitel Favè (3)
Signature dish created by Francesco Bordone in 2025
24 €

Martina Franca Capocollo platter (F.lli Gentile)
€18

Marinated beef tartare mille-feuille with Pimà sauce, creamy caciocavallo, semi-dry yellow datterini tomatoes, and Mediterranean herb oil (1, 7)
22 €

Capesante scottate al profumo di burro, asparagi di mare e crema di melone* (2, 4, 7, 14)
25 €

Amberjack Tartare with avocado and orange zest* (2, 4)
25 €

First courses

Semolina-dusted ricotta pearls with pesto, zucchini chips, truffle oil, and crispy capocollo. Signature dish created by Antonella Ricci in 2002 (1, 7)
25 €

Handmade re-milled semolina Orecchiette with peas in two textures, sun-dried tomatoes, toasted breadcrumbs with anchovies, and Cetara anchovy drippings** (1, 4)
20 €

Handmade re-milled semolina Orecchiette with a “three-tomato” sauce and cacioricotta cheese** (1, 7)
18 €

Handmade re-milled semolina Gnocchetti with mussels, yellow datterini cream, and red prawn carpaccio** (1, 2, 4, 14)
26 €

Dried broad bean purée (Fave) with “friggitelli” peppers and sweet and sour onions 18€
18 €

Main courses

Slow-cooked Beef “Cappello del Prete” (CBT) in a Primitivo di Manduria reduction, saffron cream, and polenta chips (9, 12)
25 €

Meatballs in tomato sauce with toasted bread (1, 3, 7)
18 €

Pork “Bombette” (traditional rolls) with mashed potatoes and stracciatella cheese fondue (7)
24 €

Baby Octopus stew with cherry tomatoes, Leccino olives, and capers (14)
26 €

Crusted Sea Bass fillet with “Crusco” pepper, baby spinach salad, datterini tomato jam, pine nuts, and parsley oil (1, 4, 14)
26 €

Salads

Mediterranean Salad:
Cherry tomatoes, Leccino olives, artichokes in oil, sweet and sour onions, and multi-grain “spaccatella” (1)
14 €

Our Hydroponic Salad:
With mixed fruit, cherry tomatoes, and “aged” vinaigrette
14 €

Sides

Market Vegetables (seasonal)
€8

Roasted Potatoes scented with rosemary and lime
€7

Desserts

Sporcamuss – Traditional puff pastry with vanilla “diplomat” cream and red fruits (1, 3, 7)
8 €

Textures of Chocolate (1, 3, 8)
10 €

TiramiSùd
Classic tiramisu with a San Marzano Borsci liqueur crunch and hazelnuts (1, 3, 7, 8, 12)
10 €

Fiordilatte Gelato with almond “cupeta” (brittle) and salted caramel (1, 7, 8)
8 €

Daily Dessert Selection
10 €

Petit Fours & Cocktail

Almond paste biscuits (4 pieces) (3, 8, 12)
8 €

Frozen Mojito – Mint and lime infusion (ice-free)
Cocktail created by Vinod Sookar in 2006
12 €

Cover charge 4 €
Homemade slow-leavened bread, made with re-milled semolina flour according to Chef Francesco Bordone’s recipe.

Some fresh livestock products, as well as fish products served raw and fresh homemade pastas, undergo rapid temperature chilling to ensure quality and safety, as outlined in the HACCP plan under EC Reg. 852/04 and EC Reg. 853/04 (Italian legislation).

For the full list of allergens (according to EU Reng. 1169/2011) and products culled on site, please consult the venue staff.

*Frozen

**Prepared on site and then subjected to rapid temperature chilling
to ensure quality and safety, as described in the HACCP plan
under EC Reg. EC Reg. 852/04 and EC Reg. 853/04, and then frozen.