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Menu

Charcuterie

Our selection of sliced meats is accompanied with gnocco fritto, (deep-fried savoury puff pastry), tigelle (small round individual flat breads) and cunza Modenese (a savoury spread made of beaten lard, pancetta, rosemary, and garlic) 

SLICED MEAT BOARD, assortment selected by Ristorante 36, including:

PDO-label Parma ham, Salame Gentile from San Felice (MO), Coppa and Pancetta from Piacenza, Mortadella Favola Gran Riserva, and cooked shouder ham  from San Secondo

CHEESE BOARD, assortment selected by Ristorante 36, including:

Every day, we choose a different selection of fine soft cheeses for our guests to enjoy, served with fruit and vegetable compotes

PDO CULATELLO DI ZIBELLO

accompanied with artisanal butter from the Modena Apennines 

TASTING SELECTION OF PROSCIUTTO  FROM PARMA AND MODENA

TASTING  SELECTION OF SALAMI:

Felino from Parma, Gentile from San Felice (MO), and Strolghino di Culatello

TIGELLE (CLASSIC OR WHOLEMEAL) – qty: 6 

GNOCCO FRITTO – qty: 6 

HOMEMADE  GIARDINIERA PICKLED VEGETABLES, 

CRUDITÉS

Appetisers

24-month Parmigiano Reggiano flan, with crispy spinach and Balsamic Vinegar of Modena

Baby spinach with crispy ham and croutons, drizzled with  balsamic vinegar

Polenta bruschettas topped with: – Stracchino cheese  and pancettaGorgonzola cheese and walnuts

Fontina cheese and sautéed mushrooms

Our products, our recipes:

Cunza Modenese: spread made with raw pork lard, pancetta, rosemary, and garlic.

Tigelle: organic type 00 flour, water, milk, lard, brewer’s yeast and salt 

All our cured meats are made by small carefully selected Italian producers, with organic certification and PDO or PGI marks

The Parmigiano Reggiano cheese used in our dishes is a PDO-label certified organic product, aged 24 months.

First
Courses

Lambrusco risotto with Parmigiano Reggiano cheese wafer 

Paccheri pasta served with a sauce of diced pumpkin, luganega sausage, datterini tomatoes and shallot stewed in white wine

Tortelloni pasta stuffed with ricotta  cheese and spinach, drizzled with butter and sage

Tagliatelle pasta  served with a Neri family  recipe ragù or with sautéed mushrooms 

Tortellini stuffed meat pasta served in broth or in a creamy Parmigiano Reggiano cheese sauce

Second
Courses

Pork fillet medallion with alla carrettiera dressing, sprinkled with pancetta from Piacenza, accompanied with grilled vegetables

Pork ribs cooked for 36 hours and seasoned with herbs, served with a white wine sauce and Montese potatoes dressed with thyme

Veal cutlet served with baby lettuce dressed with Balsamic Vinegar of Modena 

Aberdeen Angus tagliata  (250 g steak served in thick slices)  dressed with mustard sauce, baby rocket, and flakes of Parmigiano Reggiano, accompanied with roast potatoes

Vegetable
Sides

Rosemary-dressed roast potatoes 

Seasonal mixed baby leaf salad 

Grilled vegetables

Spinach drizzled with butter

Tempting
Desserts

Caprese cake accompanied with mascarpone mousse

Unstructured vanilla cheesecake with Apennine blueberries 

Sour cherry jam tart served with custard 

Selection of seasonal fresh fruit