Our Menu for Autumn. Discovery

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1 I search through nature and change it so I can understand it and represent its essence. I like doing this in a teasing, playful way. My cuisine is a stroll through an imaginary landscape: metaphysical, surreal, hyper-realistic, but real. My dishes consist of small containers with different shapes, colors and flavors that contrast and complement one another: fragments of nature. Each creation has a title that represents an idea linked to the season, to a bit of news, to one of my thoughts. What exactly are these dishes? A vision of time that changes continuously, and yet, never changes. Have fun! Pietro Leemann

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3 Our Menu for Autumn Joia s tasting menus are the ideal way to explore the secrets of my cuisine. Zenith is the very essence of it. conceived in small portions, it embodies all the creations of each season. Emphasis on nature and discovery are also highly satisfying. they comprise a series of dishes proportionately sized to the number of courses. Enjoy browsing! Discovery This is part of Joia s tradition: a light, satisfying sequence of flavors that are close to nature. 80,00 Not only by bread men live Tribute to Gualtiero Marchesi The navel of the world Fallow The dessert you prefere Emphasis on Nature This is a grand vegetarian menu with eight appetizing courses that are fun and stimulating. Each course is a composition of ideas that best represent the season. 90,00 The shape of life Let s sing the mountain Reflection about where I wish to be, here Serendipity in the garden of my dreams Under a colourful blanket Tasting of three cheeses from our trolley Tea house The dessert you prefere

4 Zenith A frolic of small courses come one after the other with a certain rhythm without beginning and without end. Food is conceived here as a vehicle for emotion and memory. Zenith provides the chance to spend a carefree evening beyond the constrictions of time. 115,00 Not only by bread men live The shape of life Let s sing the mountain Oh my dear planet Reflection about where I would like to be, here The navel of the world Serendipity in the garden of my dreams Divertissement thinking about autumn and new Italian Renaissance Under a colourful blanket A soothsayer told me Fallow Tea house Gong An apple a day Five minutes This menu works best if the whole table orders it.

5 Wine Tasting TRY OUR PROPOSALS BY THE GLASS FROM THE WINE LIST AND COMBINE THEM WITH OUR SAMPLER MENUS, OR FOR INDIVIDUAL A LA CARTE DISHES. Flight of three superior, medium bodied wines: 15,00 Flight of three fine, well-structured wines: 30,00 Selection of three precious and vintage wines: 60,00 All our ingredients have been selected for their biological or biodynamic origin: this choice of taste safeguards our dear planet and protects our inner landscape. Our dishes are prepared without eggs, many of them without flour and dairy products. This is not done to alter the taste, but to make the dish lighter and better balanced. Food need not just be good, it needs to make us feel good after eating it. Vegan Gluten free

6 Antipasto Not only by bread men live Panzanella with crunchy vegetables, heart of beans, wasabi flavoured, saffron and raspberry refreshing bed 25,00 Life in a shape Egg of caprineve, the Chiara Onida s fresh goat cheese, Romanesco cabbage and pimiento sauce, pumpernickel of acacia honey and other surprises 27,00 Let s sing the mountain Chest of leeks, porcini and cauliflower, lentils pesto, mountain celery and nutmeg sotf froth 28,00 Oh my dear planet The vegetarian version of foie gras, with Fabrizio s terrine, a slice of grilled apple from my tree, crunchy dome of Savoy cabbage and a quince chutney 26,00 Soups Reflection about where I wish to be, here Velvet sauce of coconut and Hymalayan curry, with crunchy vegetables muesli, soft chopped pumpinks and Corbari s delicious fennels 25,00 Tribute to Gualtiero Marchesi Puree of Federica Baj s potatoes, Piedmontese hazelnut cream, topinambur, soft froth of fine Norcia truffle and violet potatoes chips 27,00

7 First Courses The navel of the world Risotto à la mode orientale with shitaké and ginger, Venere rice and daikon roasted, with our miso and almond sauce 27,00 Serendipity in the garden of my dreams Potatoes coloured dumplings, without flour, with three flavoured cheeses heart, parmesan sauce, ricotta and corn soft raviolo, sweet spicy pear 28,00 Inner landscape Buckwheat doubloon, dipped in an Italian style, tasty broth of chickpeas, fall vegetables and artichokes, with tantalizing contrasts 26,00 Divertissement thinking about autumn and new Italian Renaissance Whole wheat ravioli, gently smoked, with browned broccoli and chestnut, sage, orange emulsion and cube of strawberry grape from my arbor 27,00 Main Courses Fallow Autumn roots, cooked at low temperature to become sweeter, porcini, almonds and yuzu mousse, vegetables garum and lentils wafers, flavoured with fennel seeds 33,00 A soothsayer told me Our soy cheese, what I would have invented more than anything else, roasted with tamari and ginger, with broccoli and rosemary heart, turnip dragon and Eastern contrasts 32,00 Under a colourful blanket A walk in the wood, with green celery pesto, chopped chanterelles, cubes of ricotta, gently smoked, crispy sage, artichokes, pomegranate and other surprises, hidden under an impalpable, soft and tasty, mantle 32,00 Swiss dream Vegetable pie with potatoes, Savory cabbage and cow cheese, potatoes cloud and soft froth of Schapziger, noble and savoury Swiss cheese, tasty roasted vegetables 33,00

8 Cheeses à la Carte SELECTION OF GREAT ITALIAN CHEESES FROM OUR CUTTING BOARD Matured in the cellar under the rock hidden in the woods behind the house Choice of five (100 grams) 22,00 Choice of eight (150 grams) 27,00 (Served with beetroot mustard, flowers honey, apple and rhubarb compote, our bread with raisin)

9 Suppliers, neighbors, friends of nature, respectful of life and our health: Chiara Onida, for goat cheese, Federica Baj and family for asparagus, potatoes and many others vegetables, Corbari farm for fruits and vegetables, Gabriele Corti from Cascina Caremma for rice, Luca Sala from Cascina Selva for milk, cream and cheese, Ecor that support me since many years (I am a great customer), the meadows and forests of Giumaglio that from spring to autumn give to me fruits and many ideas that are the substance of the kitchen of Joia. And from our synergistic garden, nicknamed "Ortante", which is giving us great satisfactions.

10 Desserts Five minutes Terrine of chocolate, rose and raspberry, chocolate mousse with pumkin custard, stracciatella of Sicilian mango, coconut truffle and cocoa grué 17,00 Friends are born or made? Catalan cream, made with Chiara Onida s tasty goat cheese from, flavoured with green anise seeds, our almond flavoured marzipan, accompanied by a tantalizing, gently spicy, orange ice cream 17,00 Gong Vaporous milk froth, chesnuts vermicelli, corn crumble, linden flavoured crème anglaise, raspberry sauce and our quincy compote 15,00 An apple a day Our apples Tatin with buckwheat biscuit, crunchy apple with licorice soft froth, strawberry grape sauce 16,00 The yellow pear Served in two ways, flavoured with vanilla and topped with walnut sorbet, warmed in red wine, gently spicy 15,00 Memory Gianduja melting pie and millet brittle, reduced milk and nougat ice cream, baci di dama biscuit, flavoured with cinnamon, banana milkshake, Tyrolean blueberry jam biscuit 17,00 We have decided to flash freeze some of our ingredients to guarantee enhanced freshness, excellent preservation, and high hygienic standards.

11 Putting Humpty Dumpty Together Again (egg apparent) Take a chicken egg, make a tiny hole in the shell and remove the white and the yolk. Discard the yolk, add the white to a dense broth and mix well. Pour the mixture into the egg, close the hole with a piece of paper and steam it. When it is cooked, peel off the shell, and you will find before you an exceptionally good, whole, false, hard boiled egg. Yuan Mei Gastronome Chinese poet of the 18th century.