APPETIZER
- Traditional Taglierone Plate of traditional charcuterie and cheese go with honey and marmalade home made, fried gnocco
-
Cheese tasting Tasting cow, goat and sheep cheeses from Appennino according the season, home made mustard and marmalade
- Fried Gnocco
- Erbazzone Traditional Reggiano
- Beetroot carpaccio with Parmesan chips and rocket pesto
- Buffalo tartare cut with knife served with different sauces according to the saison
FIRST COURSE
- Green Ravioli with mountain butter
- Pumpkin Ravioli coffee hazelnut butter and sage or sautéed
- Homemade Maltagliati pasta with spicy ragù sauce of green pea and sausage
- Spinach Agnolotti stuffed with ricotta cheese and sage sautéed with roasted sauce or butter of Apennine (for vegetarians)
