Starter
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mixed meats from my territory with torta fritta and giardiniera
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beef tartare (200gr) , 40 months parmesane cheese flakes and truffle
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caprino and ricotta of Pellegrino in crust on apples with honey vinegar
Main Course
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pork fillet, interspersed with Parmigiano and Culatello, reduction of Fortana and pork pop corn
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crispy duck cube
Menus des restaurants aux alentours
Fish
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sturgeon in honey and hazelnuts, and tomato confit
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tuna sandwich, caramelized onion, salad, tomato confit and mayonnaise with crustaceans
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triglia in parmesan crust on spinach and black truffle flakes
Premium Parmesan cheese
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Selection of Premium Parmesan cheese with honey, jam and mustard
Dessert
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macedonia with Torrechiara Malvasia sorbet meeting between fruit and vegetables in an exotic perfume bath
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the classic can not be missing cup of tiramisu with pleasant consistency coffee gelato, mascarpone light mousse, ganache to the fondant 80% selection Tanzania and Ghana
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english Soup with Bronte pistachio IGP Ice Cream and Crunchy Waffle typical dessert of the Parmesan tradition
Dessert wines
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Cinque Terre ''Sciacchetrà'' 2015 - Luciano Capellini
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Siracusa Moscato Passito ''Solacium'' 2015 - Az. Agricola Pupillo
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Montepulciano Passito ''Brumaureo'' 2008 - Contado Veniglio
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Recioto Di Soave ''Col Foscarin'' 2010 – Gini
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Recioto Della Valpollicella Classico 2013 - Gli Archi
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Cognac De Poire Françoise Peyrot
