Main Courses

Imagine the authentic taste of quality meat, perfectly cooked over the grill: we are talking about Grilled Veal Steaks. This dish is a celebration of national veal, ensuring controlled sourcing and superior flavour.
Each steak comes from a calf of about 8 months, an ideal age that guarantees tender, juicy meat with a light colour, featuring delicate marbling that melts during cooking, enhancing the taste. Weighing between 350 and 400 grams, each portion is generous and designed to satisfy even the heartiest appetites.

Imagine a dish that is a true feast for meat lovers, an explosion of different flavours and textures, all enhanced by cooking over charcoal. We are talking about the Mixed Grill, a generous selection of premium meats, perfect for those who want to savour the best of Italian tradition in a single dish.
This grill is a symphony of flavours, carefully composed to offer you a complete experience:
Lamb: Tender and tasty, often served as chops or small cuts, with its distinctive flavour reminiscent of the Abruzzo pastures. Its delicate yet robust meat pairs perfectly with the heat of the charcoal.
Veal: With its lighter, juicier meat, it offers a soft texture and a more delicate but still rich flavour, thanks to the right marbling.
Pork: Versatile and flavoursome, which when grilled develops an irresistible crust and a juicy, tasty centre.
Each portion is designed to be generous, with a total weight of around 350 grams, guaranteeing a satisfying taste of every type of meat. Grilling is the secret of this dish: the intense heat creates a delicious golden crust on the outside that seals in the juices, leaving the meats tender and aromatic inside.

Imagine a dish that feels like a warm embrace.
This recipe showcases veal, cooked slowly until it becomes incredibly tender and succulent, melting in the mouth. There are no sautéed vegetables, so if you like, it is also light.
The real magic comes from the citrus fruits (orange, lemon): their lively freshness and aromatic fragrance cut through the richness of the meat, creating a surprising balance.
Saffron, with its golden threads, adds a touch of elegance, a warm and spiced aroma.

Cut: young pork, sliced very thin after slow cooking or controlled browning.
- Texture: tender, juicy, with sweet fat that is not overpowering.
- Reduction: Montepulciano red wine, herbs and brown stock, with aromas of ripe red fruit, spices and a light balsamic note.
- Balance: the wine's acidity and tannins balance the pork's natural richness.