• 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


  • 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)


  • Braised Porc cheek with Lambrusco BBT, celery purée and red onions
  • Parmentier in cocotte with boar meat stew
  • Reggiana meat cut served with saison frech salad
  • Sheep Barzigole served with vegetable of the season ratatouille
  • Puttanesca Beef Hamburger served with roasted potatoes


  • Crème Brulé
  • Mousse de chocolat spooned with hazelnut granola
  • Mascarpone cheese crème with praliné
  • Zuppa inglese
  • Sbrisolona cake with Passito Barbaterre
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