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Menu

not
only pork butchery

24 month Parmesan cheese flan, with crunchy spinach and Modena balsamic vinegar

Calzagatti pan-fried beans and polenta with creamy ricotta sauce, green sauce, pancetta and Modena Balsamic Vinegar 

Beef tartare with pickled vegetables

Cured Modena ham

Local cured meat tasting platter

Cheese board with honey and jams

first
courses

Tagliatella noodles with Modenese ragù

Passatelli in capon broth

Tortellini in broth or in Parmigiano Reggiano cheese cream

Tagliolino alla chitarra with Cacio Cheese, Pepper and Balsamic Vinegar of Modena 

Tortelloni filled with ricotta and spinach with butter, sage and bacon powder and balsamic vinegar of Modena

second
dishes

Pork cheek with mashed potatoes

Beef fillet and potatoes with thyme

Bologna-style cutlet with field radicchio

Potato rösti with rocket and flakes of Parmigiano Reggiano

Stuffed rabbit in hunter’s sauce with diced vegetables and vegetable sauce

Gnocco bread puffs and Tigella flatbreads with cured meats, pesto montanaro pork and herb spread and squacquerone cheese

vegetable
side dishes

Baked potatoes

Mixed seasonal salad

Spinach with butter and Parmigiano Reggiano cheese

Mashed potatoes

Baby onions in Balsamic Vinegar of Modena

dessert
Tenerina chocolate cake

Bensone with plum jam

Crostata pie with sour black cherry jam

Vanilla panna cotta with red fruit compote

Espresso tiramisù

Zuppa inglese