We have an huge fireplace in main room . .ready to cook . . .
The kitchen has always offered dishes related to the territory. The protagonist is certainly the meat, cooked in the huge fireplace in the room.
From the kitchen come out refined dishes: risotto with porcini mushrooms, gnocchi with four cheeses (historical recipe of mother Lucia) , fresh homemade pasta, prepared with products related to the territory and seasonality.
In addition, typical cured meats as an appetizer, selected cheeses and to finish, delicious desserts, all strictly homemade. . .
A rich cart of vegetables satisfies everyone.
Parma ham , Praga smoked ham , Piacenza cured neck of pork ,
Cooked head of pork ,Homemade Salami , Salami’s filling,
Sweet and sour pickles,
Omelette with vegetables,
Soft cow’s cheese with extra vergine olive oil
First course and pasta
Rice with mushrooms
Tagliatelle with duck
Potato gnocchi with four cheese (historical recipe)
Veal’s tripe with artichokes
Le paste fresche ripiene
Casoncelli alla Bergamasca
Tortelloni with polenta and black truffle
Potato tortelli with red chicory and taleggio
Tortelli with stuffed braised tail
Tortelli with cod, clams and vegetables
Tortelli with cotechino and mashed beans
From the BBQ
T-bone steak (for 1 person)
T-bone steak (for 2 people)
Pork ribs and sausages
Mixed grilled meat (min for two)
From the kitchen
Milanese risotto (saffron) with veal ossobuco
Kidney of sautéed veal
Braised beef cheek with borretane onions
Stockfish stew with polenta
Carpaccio of beef fillet
Fresh vegetables from the trolley
Fresh vegetables with pinzimonio sauce
Italian cheese with homemade jam and honey
pineapple tatin with coconut ice cream
gratin zabaione with strawberry
ricotta ravioli with caramelized chestnuts
winter crazy surprise
torta della nonna