{"id":7925,"date":"2024-03-26T15:22:42","date_gmt":"2024-03-26T14:22:42","guid":{"rendered":"https:\/\/www.ristorantelofficina.it\/la-nostra-carta\/"},"modified":"2026-03-27T21:08:40","modified_gmt":"2026-03-27T20:08:40","slug":"our-menu","status":"publish","type":"page","link":"https:\/\/www.ristorantelofficina.it\/en\/our-menu\/","title":{"rendered":"Our menu"},"content":{"rendered":"\t\t
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Men\u00f9<\/span><\/div>

A menu that comes from the land<\/span><\/h3><\/span><\/span><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At L\u2019Officina, the menus are designed to recount the flavours and ingredients from local tradition. To this end, L\u2019Officina creates and offers a renewed menu each season, merging excellent ingredients and bold combinations. A challenge of creativity that follows the natural seasons and the authenticity of the people who nurture the territory.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preserving the land means taking care of its fruit and respecting its ecosystems.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n \"2d\"\n <\/div>\n <\/div>\n <\/div>
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\n \"2a\"\n <\/div>\n <\/div>\n <\/div>
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Red shrimp carpaccio from "Mazara del Vallo", almonds, passion fruit gel and purple potato chips<\/div>
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Black, jasmine and red rice with vegetable tartare, carrot and ginger cream, marinated courgettes and olive powder<\/div>
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Spinach salad with LTC French cockerel supreme, Dijon mustard sauce, Grana Padano 30-month-aged flakes and bread crisps<\/div>
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Starters<\/span><\/div><\/span><\/span><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Signature dishes<\/span><\/div><\/span><\/span><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Selection of local cured meats with homemade giardiniera and sweet bread<\/div>
\u20ac 16<\/div> <\/div> <\/div> <\/div>
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Signature Risotto by Chef Luca Forlani<\/div>
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Cheeses selection, fruit jellies, compotes and dried fruit <\/div>
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Fresh tagliatelle with Amalfi lemon, zucchini blossoms and jalape\u00f1o<\/div>
\u20ac 17<\/div> <\/div> <\/div> <\/div>
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Gragnano spaghettoni with datterino tomato sauce, Pecorino fondue, guanciale chips and basil gel<\/div>
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Fresh pasta ravioli with San Marzano tomato stuffed with eggplant, goat ricotta and mint with toasted hazelnut cream and braised leek oil<\/div>
\u20ac 18<\/div> <\/div> <\/div> <\/div>
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Purple potato gnocchi with Manila clams and green asparagus cream<\/div>
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Bergamo style ravioli stuffed with meat and cheese<\/div>
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First courses<\/span><\/div><\/span><\/span><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Secound courses<\/span><\/div><\/span><\/span><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Beef fillet with toasted saffron sweet bread, Port wine reduction and baby spinach with toasted almonds<\/div>
\u20ac 30<\/div> <\/div> <\/div> <\/div>
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Herb-crusted lamb loin, dark chocolate demi-glace sauce and baby carrots with orange<\/div>
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Milanese-style Iberian pork cutlet, Parmesan fondue, wild rocket salad and confit tomato<\/div>
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Japanese amberjack with pea and mint cream and tomato crumble<\/div>
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Sliced Sicilian red tuna, beetroot ketchup, soy-glazed pak choi, toasted sesame and pumpkin seeds<\/div>
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Grilled vegetable<\/div>
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Vegetable fantasy<\/div>
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Baked potatoes<\/div>
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French fries<\/div>
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To accompany...<\/span><\/div><\/span><\/span><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dessert<\/span><\/div><\/span><\/span><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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White chocolate and blueberry panna cotta, Sichuan pepper cr\u00e8me anglaise and milk chocolate crunch<\/div>
\u20ac 9<\/div> <\/div> <\/div> <\/div>
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Sliced seasonal fruit, vanilla pastry cream, Danish shortcrust and strawberry jelly<\/div>
\u20ac 9<\/div> <\/div> <\/div> <\/div>
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Tonka bean mousse with coconut foam, passion fruit gel\u00e9e and mango<\/div>
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Tiramis\u00f9<\/div>
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Gianduja mousse, raspberry cream, chocolate crumble, Evo oil namelaka and crispy raspberry<\/div>
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Book a table<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Your culinary experience starts here<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Book now<\/span><\/div><\/a><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Men\u00f9 A menu that comes from the land At L\u2019Officina, the menus are designed to recount the flavours and ingredients from local tradition. To this end, L\u2019Officina creates and offers a renewed menu each season, merging excellent ingredients and bold combinations. A challenge of creativity that follows the natural seasons and the authenticity of the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-7925","page","type-page","status-publish","hentry"],"yoast_head":"\nOur menu - Ristorante l'Officina<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ristorantelofficina.it\/la-nostra-carta\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Our menu - Ristorante l'Officina\" \/>\n<meta property=\"og:description\" content=\"Men\u00f9 A menu that comes from the land At L\u2019Officina, the menus are designed to recount the flavours and ingredients from local tradition. To this end, L\u2019Officina creates and offers a renewed menu each season, merging excellent ingredients and bold combinations. 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