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STARTERS

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‘Toc in Braide’ with mushrooms

– soft polenta, egg, Cacio cheese and pepper –

 

 Carmagnola rabbit, cabbage, mushrooms, foie gras sauce

 

Snails with wild garlic and whiskey

 

Sweetbreads, Choron sauce and Pioppini’s mushrooms

 

 

FIRST COURSES

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Onion soup, chicken liver and licorice

 

 

Mountain herbs orzotto, raw veal sausage and kefir

 

 

Three-meat ravioli ‘del plin’ with capers and anchovies

 

Chargrilled celeriac risotto, cuttlefish and squid ink sauce

 

 

MAIN COURSES

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Grilled ‘Grigio del Casentino’ pork with ‘Nduja sauce

 

Lamb

 

Venison and radicchio

 

Beef sirloin

 

DESSERT

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Lemon and liquorice

 

Traditional ‘Brazorà’ with coffee and Zabaione

 

Chocolate Babka cake

 

Fried apple with vanilla ice cream

 

Homemade ice creams and sorbets

 

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