We kindly ask you to wait, we deliver high quality contents, everything is made by us. The required time for loading may vary depending on the speed of your connection. We're working on it, soon everything will be faster!
Click on each section to expand. Click on courses name to see a description. Click on images to see an enlargement.
Antipasti di pesce
COUSCOUS SICULOSimple dish of origin Sicilian, the Couscous, combined with shrimp tails and vegetable caponatina, creates a single block of taste that it is broken down by hand that you chew it. Onion, Ginger, Saffron and Carrot, they are carefully dosed for to enrich its taste.
TENTACOLO DI PIOVRACrispy octopus on coulis of boiled peppers and vegetables, repeated in EVO oil. There external crunchiness and the internal softness of the octopus is given by the particular two-phase cooking: 1) Boiling in salted water ed flavored. 2) Fast grilling.
SCAMPO REALESea dish that combines the fresh and refined flavor of the Mediterranean escape with one fantasy of boiled vegetables and reheated in EVO oil, all assisted by a comic strip of selected crustaceans.
BACCALÀ VENEZIANOCod left to soak in running water for 3 days, boned, boiled and worked al mortar with EVO oil and pepper black of sarawak. Served with toasted whole wheat bread, of ours production. Historical plate of the Venetian tradition.
Antipasti di carne
BURRATA D’APULIABurratina pugliese D.O.P. with salad, datterini tomatoes and Taggiasche. Cheese typical of the heel of Italy, is characterized by the softness of its stuffing stracciatella and cream. Soft and sweet is enhanced thanks to the flavor of Taggiasca Olives.
AROMA DI PARMACrudo di Parma D.O.P. 30 months is a typical cured meat of the Province of Parma, with a sweet and soft taste, thanks to the seasoning in affixed aerated cells. The combination with our schiacciata, whose dough was designed specifically for this dish, allows you to fully understand the taste.
TOMINO IN CAMICIAThe Tomino is a small one Piedmontese cheese with taste decisive and intoxicating. The bacon shirt Piacentina, melting in mouth with its sweet taste, it amplifies the character prolonging their stay on the palate.
GNOCCO CON DELIZIEThe fried gnocco, a typical Emiliano dish, consists of simple bread crumbs made crisp and light thanks to the gilding in seed oil. Mortadella D.O.P. and salami of Felino D.O.P. they blend perfectly with the warmth of the gnocco which softens its consistency and enhances its aromas.
Pasta e Riso
CARBONARA CROCCHIASicilian durum wheat spaghetti immersed in the Ciociaro streaky / diced quanciale, sautéed in a pan, free-range egg and Parmigiano Reggiano D.O.P. 24 months.
RISOTTO DI PRIMIZIEVialone Nano rice, Verona I.G.P., with diced vegetables and seasonal vegetables typical of the Cavallino coast. Seasoned with EVO Oil D.O.P. del Garda and creamed with Grana Padano.
GNOCCHI DI GRANAMountain potato gnocchi, from our cultivation, accompanied by a fondue of 4 cheeses: Grana Padano, Casera, Gorgonzola dolce, Fontina.
BUCATINI D’AMATRICEGragnano durum wheat bucatini with guanciale, datterino tomato sauce, Cavallino chilli from our selection, EVO oil all blended with white wine and a sprinkling of grated Pecorino Romano.
BELLAVISTA DI ASTICEGreat and very tasty seafood dish. The soft pulp of the lobster, very delicious and inviting, is served with a tomato sauce that binds these good flavors in a sublime way. The linguine are combined with the sauce during cooking so as to completely embrace the delicate flavor.
RISOTTO DI PARANZAVialone Nano rice, Verona I.G.P., with mixed mussels and crustaceans. The risotto is cooked directly in the fish sauce and flavored with leek, saffron and EVO oil
TAGLIOLINI CON PEOCIDurum wheat noodles with fresh seafood sauce, fresh tomato, nocerino tomato and zucchini julienne.
PENNE ALLO SCOGLIODurum wheat penne with mussels sauce, mixed crustaceans and date tomatoes. The penne is cooked directly in the sauce and seasoned with oil e.v.o.
Secondi Piatti di pesce
FRITTO E CROCCANTEFried mixed fish and selected shellfish served with grilled polenta of our production.
TONNO SCOTTATOTranches de thon frais saisies dans l’assiette et enrichies de sésame et de jus de citron. Servi sur un lit de salade mixte et accompagné d’un légume de saison et d’une tarte aux légumes.
BRANZINO DISTESOFilleted sea bass with spicy breading served on a mixed salad bed and paired with a seasonal vegetable and vegetable pie.
SALMONE IN CROSTAFresh salmon fillet cut into slices and flavored with ..., baked in the oven, served on a bed of misticanza and paired with a vegetable and seasonal vegetable pie.
Secondi Piatti di carne
OSSOBUCO CANALETTOSlow cooked veal ossobuco (72 °) with parsley gremolata, tomatocelery-carrot-lemon sauce, all blended with white wine and accompanied by mountain potatoes on the side dressed with EVO oil
SUPREMA DI POLLOSupreme chicken bred on the ground in Veneto farms with controlled processes, combined with a seasonal vegetable and vegetable pie.
COTOLETTA XXL800 grams of pork meat from controlled farms, pan-fried and baked in the oven. Accompanied by crisp mountain chips.
FEGATO VENEZIANOVeal liver from Veneto farms with controlled processes, served with Tropea onions and polenta (of our production) grilled.
Insalata mista di stagione
Melanzane alla parmigiana
Patate al forno con rosmarino
Spinaci al burro chiarificato
Grigliata di verdure di stagione
TIRAMISUThe Italian dessert par excellence. The original recipe includes a few ingredients, mascarpone, eggs, sugar, ladyfingers, coffee and cocoa powder and a dash of marsala in the mascarpone cream and eggs, balancing the taste.
CATALANACatalan cream is a cream, a typical dessert of Catalonia. It appears as a soft and creamy base, topped with a crunchy layer of caramelised sugar.
PANNA COTTAPanna cotta is a type of Italian pudding, obtained by combining cream, milk and sugar, mixing them with isinglass and letting it cool. Excellent with caramel or fresh fruit.
CREME CARAMELCrème caramel, also called caramel custard, is a type of cream of Spanish origin with a layer of liquid caramel on the surface. It differs from the crème brûlée, in which the caramel layer is hard instead.
AT STRAWBERRY PARFAITStrawberry semifreddo is a refined and fresh spoon dessert served in elegant single portions, perfect for important dinners and summer lunches.
CHEESECAKE WITH BERRIESThe cheesecake is a cold dessert composed of a base of biscuit dough on which rests a high layer of cream cheese fresh, sweetened and treated with other ingredients. A fresh and tasty dessert.
HOT CHOCOLATE CAKE AND SOFT HEARTA hot chocolate pie filled with a soft and delicate heart. A passionate reinterpretation of the classic chocolate cake.
APPLE PIESweet with delicate pastry and unmistakable apple filling. From home memory, this dessert is excellent at any time of day