Parma ham 30 months “S.Ilario”, mortadella “Selezione Villani”,
salami of Mora Romagnola in the wild state of “Cà Lumaco”,
seasoned 6 months Coppa “the Grifo”, served with our Giardiniera
and gnocco fritto

Carpaccio of sirloin matured 30 Days “like a ham”
Scamone stone, drops of traditional balsamic vinegar
Horse meat “al fieno”
Diaphragm tartare with chopped garlic and parsley
– we recommend tasting in this order –

terrine of foie gras, pan brioches,
caramelized onion, tangerine and toasted peanuts

spinach pie, Parmigiano Reggiano cheese fondue, fried leeks

quinto quarto meatball with julienne roasted peppers and saffron cream

onion soup cooked under the embers,
Parmigiano Reggiano cheese 30 months and thyme, homemade semi-sweet bread

of our production cooked in a wood-fired oven

quenells of whipped cod,
ham pil pil, fried artichokes

of the day at the knife,
with oriental-style tapioca
and citrus oil

large dish with crustaceans, oysters and
catch of the day,
according to market availability

in capon broth or
in Parmigiano Reggiano cheese cream 30 months

in Parmigiano Reggiano cheeses cream 30 months and
fine black truffle

of Bianca Modenese meat

with “Zivieri” sausage ragout

of tradition baked in a wood-fired oven,
with cooked ham “Capitelli”,
Béchamel sauce with Parmigiano Reggiano cheese and
sautéed seasonal mushrooms

mountain ricotta, spinach, butter and sage

hand-cut, its “fondo”,
fine black truffle

with seafood ragout, “pesce azzurro” jus,
brackish and burnt sea bass carpaccio

cheese, pepper, mussels, lemon

smoked spaghetti “Verrigni” with
clams, mullet bottarga and
grilled tomatoes confit

rolled in “guanciale” and finished in a saucepan with its “fond” to
Sorbara lambrusco, apples, plums and pine nuts

browned, blended with chardonnay and cooked slowly in a saucepan,
with black olives, vegetables and rosemary

black pork ribs cooked at low temperature, re-grilled,
glazed with Sorbara lambrusco barbecue sauce from our own production

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

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

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

cooked to the barbecue,
covered with a veil of burnt lard,
basil sauce,
purée of cherry tomatoes of piennolo confit

served with choron sauce and smoked mashed potatoes

with EVO oil

of Montese potatoes

baked Montese potatoes of the Chef

roundup of fresh seasonal vegetables cooked over high heat

garlic, oil and chili

sautéed and preserved in Balsamic Vinegar of Modena

of our production

cooked on embers, anchovies, citrus and walnuts

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

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