{"id":2534,"date":"2023-06-28T13:55:55","date_gmt":"2023-06-28T13:55:55","guid":{"rendered":"https:\/\/www.agostinoiacobucci.it\/menu\/"},"modified":"2026-10-26T15:14:27","modified_gmt":"2026-10-26T15:14:27","slug":"menu","status":"publish","type":"page","link":"https:\/\/www.agostinoiacobucci.it\/en\/menu\/","title":{"rendered":"The Menu"},"content":{"rendered":"

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Since 2019…<\/span><\/a><\/div><\/div><\/div>
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Essenza<\/span><\/a><\/div><\/div><\/div>
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Sensoriale<\/span><\/a><\/div><\/div><\/div>
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Vegetarian Menu – Reservations MUST be made in the special requests field<\/span><\/a><\/div><\/div><\/div>
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\u00c0 La Carte Menu<\/span><\/a><\/div><\/div><\/div>
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In an intimate and sophisticated atmosphere, Ristorante Iacobucci offers an \u00e0 la carte menu and distinctive tasting experiences, inviting guests to discover Chef Iacobucci\u2019s memories, experiences and culinary inspirations.
Immersive, sensory journeys guided by elegance, authenticity and quality \u2014 the defining elements of his culinary style.<\/p>\n<\/div>

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When making a reservation, please review the menu and inform us of any allergies so that we can tailor the experience to your needs.<\/strong>
\nFor parties of more than four guests, one tasting menu must be selected for the entire table.<\/strong><\/p>\n<\/div><\/div><\/div>

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Since 2019<\/h1><\/div>

Chef Iacobucci reinterprets the cornerstones of Campanian culinary tradition, bringing them together with traditional meat dishes from Emilia-Romagna. This culinary journey allows the traditions of the two regions to merge and reinvent one another, with Agostino Iacobucci acting as an ambassador for their gastronomic union.<\/p>\n<\/div>

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Welcome<\/p>\n

Tomatoes and More\u2026<\/p>\n

Comacchio Eel, Citrus Fruits, Gin-Dressed Mixed Greens and Oriental Flavours<\/p>\n

Cuttlefish, Garlic Foam, \u2019Nduja Oil and Lime<\/p>\n

Naples Meets Emilia<\/p>\n

Agnello cotto nel fieno, Castelmagno, spinacini, camomilla e limone<\/p>\n

Pre-dessert<\/p>\n

Bab\u00e0: Classicism and Innovation<\/p>\n

Final Treats<\/p>\n

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Since 2019…. \u20ac99 per person<\/span><\/a><\/div>
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This tasting menu must be selected by the entire table.<\/em><\/p>\n<\/div><\/div><\/div>

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Essenza<\/h1><\/div>

A journey to the origins of flavour, where every ingredient reveals its deepest essence.<\/p>\n<\/div>

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Welcome<\/p>\n

Langoustine and Beetroot<\/p>\n

My Take on Pickled Vegetables: Carrot<\/p>\n

Squid, Blue Crab, Mussels and Curry Bisque<\/p>\n

Waffle, Wagyu Beef, Asetra Caviar and Onion Sauce<\/p>\n

Spaghetti with Tomatoes from Our Garden Selection<\/p>\n

Sweetbread, Parsnip, Sea Anemones, Agretti Greens, Tosazu and Liquorice B\u00e9arnaise<\/p>\n

Pre dessert<\/p>\n

Kiwi, Parsley, Yoghurt and Anchovy Drippings<\/p>\n

Final Treats<\/p>\n<\/div>

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Essenza \u20ac139 per person<\/span><\/a><\/div>
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This tasting menu must be selected by the entire table.<\/em><\/p>\n<\/div><\/div><\/div>

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Essenza<\/h1><\/div>

A journey to the origins of flavour, where every ingredient reveals its deepest essence.<\/p>\n

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Welcome<\/p>\n

Langoustine and Beetroot<\/p>\n

My Take on Pickled Vegetables: Carrot<\/p>\n

Squid, Blue Crab, Mussels and Curry Bisque<\/p>\n

Waffle, Wagyu Beef, Asetra Caviar and Onion Sauce<\/p>\n

Spaghetti with Tomatoes from Our Garden Selection<\/p>\n

Sweetbread, Parsnip, Sea Anemones, Agretti Greens, Tosazu and Liquorice B\u00e9arnaise<\/p>\n

Pre dessert<\/p>\n

Kiwi, Parsley, Yoghurt and Anchovy Drippings<\/p>\n

Final Treats<\/p>\n<\/div>

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Essenza \u20ac139 per person<\/span><\/a><\/div>
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This tasting menu must be selected by the entire table.<\/em><\/p>\n<\/div><\/div><\/div>

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Sensoriale<\/h1><\/div>

For those who wish to place themselves in the Chef\u2019s hands and enjoy a complete gastronomic journey through memories, travels and discoveries.<\/p>\n

A 12-course tasting menu, freely conceived and interpreted by Chef Agostino Iacobucci.<\/strong><\/p>\n<\/div>

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Sensoriale \u20ac159 per person<\/span><\/a><\/div>
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This tasting menu must be selected by the entire table.<\/em><\/p>\n<\/div><\/div><\/div>

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Vegetarian Menu<\/h1><\/div>

From our garden to the table: a vegetarian journey freely interpreted by Chef Agostino Iacobucci.<\/p>\n<\/div>

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The vegetarian menu is available exclusively for the entire table and must be requested at the time of booking.<\/strong><\/p>\n<\/div>

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Vegetarian Menu \u20ac139 per person<\/span><\/a><\/div>
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Vegetarian Menu<\/h1><\/div>

From our garden to the table: a vegetarian journey freely interpreted by Chef Agostino Iacobucci.<\/p>\n

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The vegetarian menu is available exclusively for the entire table and must be requested at the time of booking.<\/strong><\/u><\/p>\n<\/div>

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Vegetarian Menu \u20ac139 per person<\/span><\/a><\/div>
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\u00c0 La Carte Menu<\/h1><\/div>

Starters<\/strong><\/em><\/p>\n

Tomatoes and More\u2026<\/p>\n

My Interpretation of Pickled Carrots<\/p>\n

Squid, Blue Crab, Mussels and Curry Bisque<\/p>\n

Cuttlefish, Garlic Foam, \u2019Nduja Oil and Lime<\/p>\n

Comacchio Eel, Citrus Fruits, Gin-Dressed Mixed Greens and Oriental Flavours<\/p>\n

38<\/p>\n<\/div>

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First Courses<\/strong><\/p>\n

Naples Meets Emilia<\/p>\n

Leprino Rabbit Tortelli with Genovese-Style Onion Sauce, Bitter Herbs and Truffle<\/p>\n

Spaghetti with Tomatoes from Our Garden Selection<\/p>\n

Risotto with Basil Pesto, White Prawn, Tomato, Pine Nuts and Lime<\/p>\n

39<\/em><\/p>\n

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Main Courses<\/strong><\/p>\n

Red Mullet Prepared Scapece-Style<\/p>\n

Pigeon, Olives, Anchovies, Barley, Plums and Its Own Little Raviolo<\/p>\n

Sweetbread, Parsnip, Sea Anemones, Agretti Greens, Tosazu and Liquorice B\u00e9arnaise<\/p>\n

Hay-Cooked Lamb, Castelmagno Cheese, Baby Spinach, Chamomile and Lemon<\/p>\n

59<\/em><\/p>\n<\/div>

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Sweet Temptations<\/strong><\/p>\n

Red Flower<\/p>\n

Bab\u00e0: Classicism and Innovation<\/p>\n

Kiwi, Parsley, Yoghurt and Anchovy Drippings<\/p>\n

20<\/em><\/p>\n<\/div>

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Bread and cover charge: \u20ac5<\/p>\n

Lurisia sparkling or still water: \u20ac5<\/p>\n

Espresso: \u20ac5<\/p>\n<\/div><\/div><\/div>

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\u00c0 La Carte Menu<\/h1><\/div>

Starters<\/strong><\/p>\n

Tomatoes and More\u2026<\/p>\n

My Interpretation of Pickled Carrots<\/p>\n

Squid, Blue Crab, Mussels and Curry Bisque<\/p>\n

Cuttlefish, Garlic Foam, \u2019Nduja Oil and Lime<\/p>\n

Comacchio Eel, Citrus Fruits, Gin-Dressed Mixed Greens and Oriental Flavo<\/em>urs<\/p>\n

38<\/p>\n<\/div>

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First Courses<\/strong><\/p>\n

Naples Meets Emilia<\/p>\n

Leprino Rabbit Tortelli with Genovese-Style Onion Sauce, Bitter Herbs and Truffle<\/p>\n

Spaghetti with Tomatoes from Our Garden Selection<\/p>\n

Risotto with Basil Pesto, White Prawn, Tomato, Pine Nuts and Lime<\/p>\n

39<\/em><\/p>\n

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Main Courses<\/strong><\/p>\n

Red Mullet Prepared Scapece-Style<\/p>\n

Pigeon, Olives, Anchovies, Barley, Plums and Its Own Little Raviolo<\/p>\n

Sweetbread, Parsnip, Sea Anemones, Agretti Greens, Tosazu and Liquorice B\u00e9arnaise<\/p>\n

Hay-Cooked Lamb, Castelmagno Cheese, Baby Spinach, Chamomile and Lemon<\/p>\n

59<\/em><\/p>\n<\/div>

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Sweet Temptations<\/strong><\/p>\n

Red Flower<\/p>\n

Bab\u00e0: Classicism and Innovation<\/p>\n

Kiwi, Parsley, Yoghurt and Anchovy Drippings<\/p>\n

20<\/em><\/p>\n<\/div>

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Bread and cover charge: \u20ac5<\/p>\n

Lurisia sparkling or still water: \u20ac5<\/p>\n

Espresso: \u20ac5<\/p>\n<\/div><\/div><\/div>

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Wine List<\/h1><\/div>

Our wine list is constantly evolving and features more than 700 Italian and international labels<\/strong>, with particular attention also given to organic and biodynamic wines.<\/p>\n<\/div>

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Explore the wine list<\/span><\/a><\/div><\/div><\/div>
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