Restaurant
Where the art of cooking is still a tradition!
The restaurant offers traditional food cooked only with natural products. Fresh pasta like tortelli, tortellini, tagliatelle, are prepared by hand in the traditional way.
2 restaurant rooms can contain up to 120 people; equipped with comfortable room with old stone walls, an old cupboard and nice aroma from the kitchen.
The menu follows the seasons, in the summer there are fresh and soft plates like bresaola, rucola and parmesan, roast beef, sliced veal with tuna, strawberries with cream or ice cream, melon with ham.
In the Autumn from September we prepare pumpkin-pasta, mushroom-based plates (fried or as polenta dressing), fresh pasta, cutlets.
In the winter baked shank with baked potatoes, sbaked shin-bone with potatoes, pork sausages and beans or potatoes puré.
For all year long it is possible to find game (wild boar, roe, hare) cooked in different ways, to combine with polenta or tigellas.
First plates
- Tortelli with erbettas and cottage cheese seasoning with fat and vegetables or bacon
- Tortelli with potatoes seasoning with fat and vegetables or bacon
- Tagliatelle with wild boar or hare gravy
- Penne alla rola (traditional recipe)
- Cappelletti with chicken soup
- Gramigna sausages and cream
- Lasagne
Second Plates
- Fried and fresh polenta with wild boar, hare, roe
- Gnocco and tigelle with pork products (ham, bacon, ecc..) and cheese
- Mixed roast with baked potatoes
- Rib roast
- Chicken chasseur
- Lamb
Dessert
- Traditional cake: chocolate cake, tagliatelle cake,
honey cake, apple-pie, chocolate and pears cake, lemon cake, crostata - cold dessert: zuppa inglese, baked cream, mascarpone
...Are prepared by hand with some alcoholic drinks like:
mirtillino, limoncino and laurino