Authentic Food

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STARTERS

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‘Toc in Braide’ with mushrooms

– polenta, Barzotto egg, ‘cacio e pepe’ –

Fricassee of Carmagnola rabbit with kale, served with a Foie Gras sauce

Chargrilled eel skewer

 

Snails with wild garlic and whiskey

 

Roast veal sweetbreads with Choron sauce and Pioppino mushrooms

 

FIRST COURSES

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Onion gratin, chicken liver and licorice soup

 

Wild garlic orzotto with raw veal sausage

 

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

 

Chargrilled celeriac risotto with cuttlefish and cuttlefish ink sauce

 

Jerusalem artichoke with Civet sauce and venison tartare

 

MAIN COURSES

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Grilled ‘Grigio del Casentino’ pork with ‘Nduja sauce

 

Lamb

 

Venison and radicchio

 

Beef sirloin

 

Catch of the day served with almonds and Fiolaro broccoli

 

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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