Menu
appetizers
Parmesan cheese flan with crunchy spinach and Modena balsamic vinegar
Calzagatti pan-fried beans and polenta with ricotta creamy, green sauce
and Tropea onions with balsamic vinegar
Potatoes “Rosty” with rocket and flakes of Parmigiano Reggiano
Egg cooked at a low temperature, scamorza cheese sauce, parsley oil,
chard with garlic, oil and chilli
Beef tartare with pickled vegetables, fish roe and seasonal vegetables
Roasted cotechino, lentil cream, burnt onion and lemon gel
first
courses
Passatelli in capon broth or dry with cheese and pepper
Tagliatella noodles with modenese ragù
Tortellini Regnani delicatessen in broth or in Parmigiano Reggiano
cheese cream
Tortelloni pasta stuffed with ricotta and spinach, bacon and balsamic vinegar
Pasta and beans with puffed parmesan, fresh parsley and toasted garlic bread
second
dishes
Terrine of cabbage and artichokes with friccasea sauce
36 Cutlet with raw ham and parmesan
Veal ossobuco with taragna polenta and gremolada
Pork cheek with lambrusco wine, with mashed potatoes
Marinated pork chops, with grilled vegetables
Beef fillet and butter potatoes with thyme and garlic
cured
pork
Local cured meat tasting platter with fried gnocco and tigella flatbreads,
pesto montanaro pork and herb spread, stracchino cheese and parmesan
Local cured meat tasting platter
Gold quality 24-month aged cured ham platter from
Prosciutteria Bacio del Cimone in Lama Mocogno
“Mortadella Favola Gran Riserva” ham platter without pistachios
from Salumificio Palmieri
Tigella flatbreads – 6 pieces
Fried gnocco – 5 pieces
vegetable
side dishes
Mixed seasonal salad
Baked potatoes
Mashed potatoes
Spinach with garlic and chili pepper
Gratè
dessert
Crostata pie with sour black cherry jam
Pear cooked in white wine with bitter cocoa crumble and salted caramel
Espresso Tiramisù
Zuppa Inglese
Tenerina chocolate cake with siphon eggnog