Starters
Cream of Jerusalem artichoke soup with savoury crumble
A classic creamed soup made from Jerusalem artichokes, also known as sunchokes, accompanied by a savoury crumble
Parma ham aged 24 months, with warm focaccia bread
A typical cold cut from the Parma area seasoned for 24 months. Served with a soft
warm focaccia baked on site
Capon salad “alla Stefani”
Capon salad, served according to the 17th-century Mantuan tradition, which saw the best quality capon served on a bed of mixed salad leaves and garnished with sultanas and pine nuts, reinterpreted by our chefs. While we’ve presented this dish as a starter, it also makes an excellent second course.
Medium-boiled egg on celeriac cream and parmesan sauce
Boiled egg with completely set white and runny yolk. Served on celeriac cream and parmesan sauce. Where desired, the dish can be complemented with extra-virgin olive oil
Culatello di zibello with croutons and butter curls
A cold cut typical of Zibello, in the Parma area, obtained from the most prized part of the pig and seasoned for a minimum of 24 months. This culatello is served with homemade bread croutons, accompanied by curls of butter.
First Course
Homemade tortelli tasting plate
Another classic of our area’s cuisine, various types of tortelli, from the most common with potatoes and herbs, to the more classic “Mantuan” pumpkin tortelli
Ricotta gnocchi with sausage, pumpkin cream and port wine reduction
Homemade gnocchi dressed with the typical sausage and pumpkin flavours of the Mantuan area. The dish is completed with a port wine reduction
Tagliatelle with pork cheek ragout and rosemary gremolata
Our strictly homemade tagliatelle with rabbit and local shallots.
Creamy risotto with celeriac, pomegranate and culatello chips
A reinterpretation of classic creamy risotto with celeriac, pomegranate and crispy culatello chips
Agnolini in home-bred capon broth
Agnolini with meat filling, served in a delicate broth of home-bred capon
Second Course
Grilled Tomino cheese with endive, honey and walnuts
Small traditional cheese from Piedmont served on mixed endive leaves and garnished with honey and walnuts.
Veal breast “alla Fornara”
A typical dish from Lazio, offering delicate and genuine flavours, accompanied by a side of mashed potatoes.
Sliced sirloin steak with Trevisano radicchio
Beef tenderloin, accompanied by Trevisano radicchio
Milanese veal cutlet
Typical cutlet originating in the capital city of Lombardy with classic golden breading
Celeriac steak
A typical Veronese country recipe, cooked using strictly Italian-grown celeriac with its easy-to-recognize taste and aroma.
Beef fillet
Typical fine cut of beef, cooked as desired.
Side Dishes
Mixed salad
Cooked vegetables
Cooked vegetables
Roast potatoes
Dessert
Dessert cart
Cart of assorted desserts
