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Traditional dishes


Starters

  • Cabbage and bacon rolls with balsamic vinegar cream sauce
  • Mortadella Bologna with sweet gorgonzola cheese
  • Parmigiano reggiano aged 24 months and caciotta aged in lambrusco marc (red cows)
  • Erbazzone rustico reggiano, Parma ham parmesan flakes (24 months)
  • Kizze stuffed with chard and garden flavors (5 pieces)
  • Selection of Parmigiano Reggiano aged 24 and 48 months served with 12-year-old balsamic vinegar
  • Fried gnocco with mixed sliced, erbazzone, stracchino cheese and Parmesan cheese
  • Cutting board with local products
  • Fried gnocco

First dishes

  • Vegetable soup
  • Pasta and beans
  • Tagliatelle with prosciutto ragout
  • Pumpkin tortelli seasoned with soffritto
  • Tortelli chard and ricotta cheese topped with butter
  • Passatelli in chicken broth
  • Cappelletti with parmesan cream and balsamic drops
  • Cappellettoni in green egg pasta stuffed with lean meat and speck, topped with soffritto
  • Cappelletti in chicken broth
  • Bis di primi consisting of: cappellacci stuffed with porcini mushrooms and potato tortelli with truffle scent all topped with butter
  • "SIPARIO" Dish

Main courses

  • Reggiana-style tripe
  • Braised beef in red wine and tomato with baked potatoes
  • Fassona hamburger with baked potatoes polenta
  • Stewed pork cheek with potatoes
  • Wild boar with chestnuts on a bed of polenta

Side dishes

  • Baked potatoes
  • Mixed salad
  • Stir-fried chickpeas and cherry tomatoes
  • Emilian Gardener
Traditional dishes
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