Starters
-
Buffalo mozzarella cheese on homemade crispy bread€14Diced tomatoes from our garden, roasted date sauce, black olive powder and basil
-
Local cured meats board€18Served with squaquerone cheese and flat bread with palazzo di varignana blend blu evo oil
-
Beef marinated in citrus€18With fennel salad from our garden, palazzo di varignana vargnano evo oil emulsion and radishes
-
Mixed bolognese fry€18
-
Crescentine€15Igp mortadella bologna, modena balsamic vinegar and parmesan ice cream
-
Asparagus in two versions€18With black truffle and herb crumble, served with vargnano evo oil
-
Zucchini flowers stuffed with cow’s ricotta cheese€15With burnt bell pepper sauce and creamed eggplant from our garden flavored with palazzo di varignana blend verde evo oil
Dessert
-
Palazzo di varignana acacia honey tartlet€10With banana chutney, strawberry mousse and white chocolate
-
Fresh fruit from our trees in four textures€10
-
Bolognese panna cotta€10With amaretto cream sauce
-
Hazelnut praline€10
-
Caramelized puff pastry€10With vanilla custard and black cherries
Visualizza i menu dei ristoranti della zona
First courses
-
Spaghetti alla chitarra€20With saffron sauce from our garden, mora romagnola sausage, morels mushrooms and pecorino di fossa cheese
-
Tagliatelle pasta with bolognese ragout sauce€11
-
Risotto with asparagus cream (minimum 2 people)€20With roasted asparagus and egg yolk, whipped with palazzo di varignana blend blu evo oil
-
Cappellacci pasta stuffed with friggione€20With 30-month parmesan cream and crispy mora romagnola bacon
-
Classic tortelloni pasta€15Stuffed with ricotta and spinach with tomato sauce and basil
-
Passatelli pasta flan in chard leaf€20With dop taleggio cheese light cream and black truffle
Side dishes
-
Roasted potatoes€7
-
Friggione€7
-
Spring onions with balsamic vinegar€7
-
Pan fried vegetables€7
Second courses
-
Bolognese cutlet€22
-
Galletto alla diavola alla brace€20With fried potatoes
-
Grilled duck breast€24Cream of white turnip, sour cherries and dill
-
Fresh spring vegetables timbale€17With tomato fondue and palazzo di varignana blend blu evo oil emulsion
-
Gray pork belly€20Cooked at low temperature lacquered with palazzo di varignana acacia honey with spring onion and cream of baby carrots
-
Veal tenderloin with green pepper sauce€28Asparagus, creamed peas and variegated chard from our garden
-
Lightly beech-smoked beef€26With ashed potatoes, palazzo di varignana sangiovese superiore wine sauce and egg mousse
