Parma ham 30 months “S.Ilario”, Mortadella “La Santo” selection Villani,

salami of Mora Romagnola in the wild state of “Cà Lumaco”,

Coppa 6 months “the Grifo”,

served with our Giardiniera and gnocco fritto

Scamone of Bianca Modenese meat, drops of Traditionale Balsamic Vinegar

Carpaccio of old cow fillet, aged 45 days “like a ham”

Beaten sausage of Mora Romagnola with pepper sauce, salt, pepper

Bianca Modenese diaphragm tartare with chopped garlic and parsley

– We recommend to taste in this order –

of quinto quarto with roasted onion julienne, thyme, saffron sauce

veal cut with a knife, seasoned and passed on the Ofyr with lardo di Colonnata and Balsamic Vinegar of Modena

with amaretto, sage, sautéed porcini and coffee

of our own production cooked in the wood oven filled with freshly roasted Mora Romagnola sausage and mascarpone

of our production baked in a wood oven

with evo oil and maldon salt

fried cod fillet with puffed black cabbage and anchovies mayonnaise

with sea-stew in a saucepan, stewed for over 24 hours

fish of the day and crustaceans

– according to market availability –

with their condiments

“del dito mignolo” homemade in local capon broth or in Parmigiano Reggiano cheeses cream 30 months

homemade in Parmigiano Reggiano cheeses cream 30 months and black truffle of high quality

of Bianca Modenese meat

radicchio, roasted sausage of Mora Romagnola and local snails with butter

grilled, with Bianca Modenese meat ragout and Parmigiano Reggiano cheeses béchamel

gnocchi of 100% pumpkin with butter and sage, with smoked ricotta, poppy seeds and rue

cut with knife and stewed slowly, with its orange juice and Black truffle of high quality

with shellfish and stock, butter, raw mantis shrimp salad with EVO oil, tarragon

cacio cheese, pepper, mussels, lemon

smoked spaghetti “Verrigni” with clams, bottarga of muggins and grilled cherry tomatoes confit

baked slowly with guanciale and finished in a casserole with the albana, its juice, grapes, orange and sage

grilled, lentils, green sauce, nocino sauce and cremonese mustard

black pork cheek braised with Sorbara with seasonal giardiniera, its juice and mashed potatoes of Montese

purée of topinambur, cooked pears in grasparossa, their juice and crumbs of brioche bread

Tomahawk of black pork with raw ham S. Ilario, Parmigiano Reggiano chesee and summer truffle

Visit our Dry Ager for the best meat cuts of our research and selection

in the classic French version: with brioche bread,
foie gras escalope, duck “fondo” and summer scorzone truffle

cuore of fillet cover with butter “alla maître d’hotel”,
carousel of grilled seasonal vegetables,
baked Montese potatoes, tartar sauce and bernese sauce

“a Davide Scabin tribute” Mediterranean bluefin tuna breaded with breadsticks of our production, served with burnt aromatic herbs and wasabi mayonnaise

grilled, breaded “al panko” with barbecue sauce, cream of Montese potatoes

served with choron sauce and purée of smoked purple potatoes

with EVO oil

of Montese potatoes

fresh seasonal vegetables cooked over a high flame

roundup of fresh seasonal vegetables cooked over high heat

sauté and preserved in Balsamic Vinegar of Modena

of our production

baked Montese potatoes by our Chef

fresh with anchovies, orange and walnuts

grilled, extra virgin olive oil and mint

cremonese handmade

of different seasonings, over 24, over 30, over 40 months
with Balsamic Vinegar of Modena

organic tomato sauce az. agr. Paolo Petrilli,
stracciatella of buffalo mozzarella cheese,
anchovies of the Cantabrian Codesa Gold series,
capers powder from Pantelleria,
cherry tomatoes confit and Brisighella EVO oil

lime focaccia with

Mediterranean bluefin tuna,

stracciatella of Bufala Campana mozzarella,

confit cherry tomatoes, rocket pesto

mozzarella with organic milk,

smoked cooked bacon “La Giovanna” by Capitelli,

sauted mushrooms

“fior di latte” mozzarella, pumpkin flowers,

anchovies Cantabrico Codesa Gold series

smoked provola,

browned sausages of Massimo Zivieri,

cream of friarielli and toasted pine nuts

organic tomato sauce az. agr. Paolo Petrilli,
stracciatella of buffalo mozzarella cheese,
raw shoulder of Palasone and oil EVO Brisighella

organic tomato sauce az. agr. Paolo Petrilli,
buffalo mozzarella cheese,
fresh basil, Maldon salt and Brisighella EVO oil