RESTAURANT MENU

STARTERS

Tipical Ferrara’s Salami and pinkled oil vegetables plate
Pumpkin strudel with Flap mushrooms and Parmigiano cheese cream
“MARECHIARO” mixed fried (rice balls, potato croquettes, fried
Mozzarelline cheese, olives “all’ascolana” and vegetables with batter)
Aubergine millefeuille with provola cheese and smoked goose breast
Radish flan with taleggio cheese sauce and culatello of Zibello

FIRST COURSES

Cappellacci with pumpkin by” STALLA” (pork cheek, almonds and a little bit of honey)
Or with meat sauce or melted butter and sage
Creamed risotto with radish, mascarpone cheese e crispy speck
Green tortelli with ricotta cheese, taleggio cheese and walnuts
Guitar spaghetti with asparagus and red radish
Strigoli alla partenopea (pasta with tomato,mozzarella cheese and fresh basil)
Fettuccine with boar and fresh mushrooms
Ravioli with Robiola cheese, sauteed potato with con light pesto
Tortellini alla Boscaiola
(with Champignon mushrooms, peas, smoked ham and cooking cream)
Little potato dumplings with tomato and basil
Gramigna pasta with toasted bacon, Pecorino cheese flakes, little broad beans
Risotto with pumpkin and croutons of Parmigiano cheese
Paccheri with Jerusalem artichokes, flap mushrooms and crispy Culatello

SECOND COURSES

Grilled beef fillet* with balsamic vinegar or green pepper
Cut of fillet with rocket salad and Grana cheese flakes *
Small pork fillets in Curry sauce and pink pepper
Mixed grilled meat
Salama da sugo with mashed potatoes
Grilled lamb chops *
Grilled paillard
Vegetarian dish with grilled Tomino cheese
Escalopes
Grilled Florentine T-Bone steak or T-Bone steak cost per 100 grams

COLD DISHES

Mixed cheese with honey and jams
Salad of fresh vegetables (with tuna fish and mozzarella cheese)
Caprese salad with buffalo mozzarella cheese
Bresaola from Valtellina with rocket salad and Grana cheese flakes

* Foods that could be frozen