Mix of traditional cured meat, lardo cream and hot “tigelle”

Mix of hot fish appetizer:
Sea bass flan with Bronte’s pistachio
Shrimp with baked almond chips
Fried cod fish with rice batter and red pepper cream

Beef tartare, mix of spicy sauce and little egg

Zucchini and Tomino cheese to the plate, quince mustard and ground dried fruits

Tagliatelle pasta (fresh egg pasta) with meat traditional sauce

Tortellini (fresh egg pasta stuffed with meat) cooked in capon broth

Green tortelloni stuffed with ricotta cheese and herbs seasoned with Mascarpone cream and stewed leeks

Tagliolini pasta (fresh egg pasta) with shrimps, squid and yellow pumpkins cubes

Fried cutlet glazed with Parma ham and cheese

Salted cod fish with Parmesan croust, topinambur cream and red onion chutney

Roasted suck ling pig cooked in low temperature

Chicken leg stuffed with ricotta cheese and marjoram

Any plate is served with seasonal vegetable

Salad of new salad, Parmigiano flakes, cherry tomato, crispy Parma ham cooked with balsamic vinegar

Salad of lettuce, chicken breast, celery, apple and egg sauce

Traditional vanilla pudding

Tapioca pearls with passion fruits and vanilla ice-cream

Spicy bisquit with ricotta cheese and candied citrus

Seasonal cutted fresh fruits

* Frozen food

** Fresh product subsequently frozen to improve conservation