Main courses

Chicken, pork rib, pork neck steak, pancetta and artisan sausage, all served with our rustic, flavoursome polenta.

Venison stew: a dish from mountain tradition, typical of the Alpine areas and the Tuscan-Emilian Apennines. Game is in fact an integral part of the gastronomic tradition of mountain areas, places where the consumption of game meat has ancient origins.
Salmì is one of the most commonly used cooking methods for preparing fur game (venison, wild boar, roe deer, hare). The meat is slow-cooked after marinating in WINE with SPICES and AROMATIC HERBS. Marinating is used to soften the strong, intense flavour of game and also helps to tenderise the meat during cooking.
Served with our rustic, flavoursome polenta.

Saporite guancette di maiale BRASATE AL VINO, servite con la nostra POLENTA.

For our sliced steak, we use AUSTRALIAN BLACK ANGUS ROAST BEEF: first selected in Scotland, in the county of Aberdeen in the 1700s, it quickly spread throughout the world and became the most numerically important beef breed in the USA, Canada, Argentina, Australia and many other countries. 100% purebred Angus is pasture-raised on vast grasslands according to a programme that includes a special diet based on hay and grain, followed by a final feeding phase based on maize to give the meat greater tenderness and sweetness.

The increased marbling makes Black Angus meat more prized, after Japanese Kobe beef.

Served with ROAST POTATOES

In alternativa alla polenta è possibile avere il Formaggio alla piastra con le patate al forno o , solo a cena , con le patate fritte.

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