Main courses
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Mora Ramagnola pork cheek€16(slow cooked at low temperature with herbs and spices, braised in red wine) with baked potatoes of Montese
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Carne salada (a traditional Trentino dish, made from salted, seasoned, and aged beef) with fresh celery, Parmesan flakes and lavender mayonnaise€14
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Bolognese green lasagne€13
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Orecchiette (litterally \"small-ear shaped\" pasta) with Mediterranean sauce€13(cappers, olives, tomatoes and tuna)
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Tortellini with Parmesan cream (depending on availability)€16
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Battuta of Piedmontese Fassona beef with mustard and Sicilian caponata (Sicilian vegetable dish)€17
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Tuscan \"pappa al pomodoro\" (tomato and toasted bread soup)€12
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Aubergine Parmigiana€13
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Red caramelle (candy-shaped pasta) with a stuffing of ricotta, speck and Treviso Chicory (depeding on availability)€13
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Chicken curry with Basmati rice€14
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Smoked salmon tartare with mint and Greek yogurt€12
Appetizers
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Selection of four cheeses from around the world (Ireland, Netherlands, France, Italy)€19With honey, caramelized figs, and Piemont hazelnut grains, served with warm piadine (flatbread originally from Romagna)
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Platter of cold cuts BIO-certified of Mora Romagnola pigs (Italian breed from Emilia-Romagna) with warm crescentine (flatbread originally from our Apennines)€13
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BIO-certified goat cheese tomino with culaccia piacentina (cold cuts using the finest part of the ham) and sour cherry compote€8.5
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Selection of BIO-certified cheeses with seasonal compotes and warm crescentine (flatbread originally from our Apennines)€13
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Special cold cuts platter with DOP-certified piadine romagnole (flatbread originally from Romagna)€16(Venison ham, Mallard mortadella, Wild Board salami, Angus bresaola- depending on availability)
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Jamon iberico de bellota with warm bread and mushroom & truffle cream€16
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Cantabrian anchovies served with warm bread and Caprino spread (fresh goat cheese)€14
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Crostoni with cod cream, Taggiasca olives, and dried tomatoes from Puglia€9.5
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Stappiamo-style bruschette€7.5(tomatoes - courgette cream - caprino spread (goat cheese), capers and anchovies)
