Starter
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Selection of cold cuts: Parma's air cured pork meat, Felino's salami, Mortadella with pistacchio nuts with fried dumpling and homemade giardiniera
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Burratina di Trani (milk cow cheese) with tomatoes, fresh basil and Parma cured ham D.O.P. (Protected Designation of Origin)
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Aubergine’s parmigiana Cooked Parma Ham D.O.P. (Protected Designation of Origin)
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Tuna tartar with crispy leek
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Fried snails croquette with blue cheese
Pasta Dishes
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Bacco d'Oro” Tortellini with butter and sage or with meat broth
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Homemade Ravioli filled with tarassaco (dandelion) with thyme-infused, malga butter and smoked ricotta
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Mezzane's homemade Bigoli (revisit Amatriciana a bit spicy)
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Handmade tagliolini with Homarus lobster
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Potatoes dumpling with crab sauce
Menus des restaurants aux alentours
Main Courses
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Sliced grilled rabbit with sauteed pepper stripes and mushroom
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Grilled Presalè lamb ribs with red Tropea onion jam
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Grilled sliced angus beef with Mezzane’s olive oil
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Rib-eye’s angus steak (Costata)
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T-bone angus steak (Fiorentina)
Baby menù
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Bacco d’Oro homemade Tortellini with butter and sage or Bacco d’Oro homemade Tortellini with cream
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Short pasta with ragout
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Milaneses breaded cutlet with fried potatoes
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Grilled sliced angus beef with Mezzane’s olive oil and fried potatoes
Dessert
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A selection of cheeses with fruit pickle and preserves
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Home-made desserts
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Sorbet or ice-cream
