Main Courses

Imagine the authentic flavor of quality meat, cooked to perfection over the coals: we are talking about Grilled Veal Steaks. This dish is a celebration of national veal, ensuring controlled sourcing and superior taste.
Each steak comes from a veal that is about 8 months old, an ideal age that guarantees tender, juicy meat with a light color, featuring delicate marbling that melts during cooking, enhancing its flavor. 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 flavors and textures, all enhanced by cooking over an open flame. We’re talking about the Mixed Grill, a generous selection of premium meats, perfect for anyone who wants to savor the best of Italian tradition in a single dish.
This grill is a symphony of flavors, carefully composed to offer you a complete experience:
Lamb: Tender and flavorful, often served as chops or small cuts, with its distinctive taste reminiscent of the pastures of Abruzzo. Its delicate yet bold meat pairs perfectly with the heat of the grill.
Veal: With its lighter and juicier meat, it offers a soft texture and a more delicate but still rich flavor, thanks to the right marbling.
Pork: Versatile and tasty, which, when grilled, develops an irresistible crust and a juicy, flavorful center.
Each portion is designed to be generous, with a total weight of about 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-brown exterior that seals in the juices, leaving the meats tender and aromatic inside.

Imagine a dish that feels like a warm embrace.
This recipe highlights veal, cooked slowly until it becomes incredibly tender and succulent, melting in your mouth. There are no sautéed vegetables, so if we want, it’s 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 spicy 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.