Seasonal Menu

    • Antipasti - Starters

    • Culatello from Parma with shaved Parmigiano Reggiano and balsamic vinegar[:]

    • Carpaccio of beef sirloin marinated and smoked, with a salad of valerian and toasted pine nuts

    • Millefeuille of aubergine with mozzarella, tomato and basil pesto[:]

    • A selection of traditional Italian salami with pickled vegetables

    • Warm zucchini flan with taleggio sauce, tomato tartare with basil pesto and cream of peppers

    • Secondi Piatti – Second Courses

    • Fillet of beef on toast with Amarone wine sauce and potato gratin

    • Roasted Leg of guinea fowl stuffed with beans and mustard sauce caponata[:]

    • Piedmontese beef steak au gratin with bread aromas, with cream purple potato au gratin and vegetables[:]

    • Piedmontese beef tartare with quail egg with mustard, pepper cream and horseradish

    • Pluma Iberico pork balsamic vinegar with grilled peppers and tomatoes au gratin[:]

    • Primi Piatti - First Courses

    • Pumpkin risotto with amarone and flakes of Monte Veronese Cheese

    • Risotto with Prosecco di Valdobbiadene with leek and Valsassina taleggio[:]

    • Spaghetti with tomato sauce datterini, Salina capers and olives[:]

    • Bigoli pasta with duck ragout with white wine Soave

    • Tagliolini pasta with bolognese sauce bacon[:]

    • Tortelli pasta with melted butter with buffalo ricotta, mortadella and fine herbs[:]

    • Carne alla griglia - Grilled Meat

    • Sliced ​​beef with salt from Guerande with valerian salad

    • Lamb chops with mint scented

    • Tacks boneless Iberico pork with grilled polenta

    • Rump steak of the central Apennines[:]

    • Rump steak Piedmontese breed

    • Formaggi - Cheeses

    • Tasting plate of Italian cheeses, jams and chutneys with fruit and vegetables