For the preparation of each dish we respect the seasonal calendar of fruits and vegetables by choosing products from certified organic farming from local producers. All the flours used come from organic farming and are ground to stone. We try to satisfy any type of palate: in our kitchen there are vegetarian, vegan and gluten-free dishes.
The card of our menus is produced with energy
100% renewable and recycled material.
The paper from our menus is produced with 100% renewable energy and recycled material.
Parma PDO cured raw ham 22 months, speck from Val d’Ultimo 9 months, soppressa from Lessinia, mortadella, cinta Sienese lardo with selected delicacies in oil
Raw ham of cinta Senese, speck wine ennobled in Recioto 12 months, cinta senese capocollo, pancetta from Tuscany baked in the oven at low temperature, finocchiona IGP with selected delights in oil
Taleggio from hut farming, Monte Veronese PDO d'Allevo Mezzano, Asiago D’allevo Vecchio, gorgonzola Malghese PDO with handmade mustards from organic farming
Goat Baiz, goat Bolke robiola, Kitz tender goat cheese, blue Canabe goat herb with handmade mustards from organic farming
Cow ricotta cheese, buffalo mozzarella from Campania, burrata of Corato with homemade giardiniera
(minimum 2 people)
(recommended for 2 and served with cooked vegetables)
Garden salad, tomato, red onions, Lipari capers, olives from Nocellara del Belice, basil, Greek feta cheese
Garden salad, valerian, chicken breast, Nocellara del Belice olives, soya mayonnaise, carrots, corn
Vegetable garden salad, arugula, tomatoes, first goat salt, cabbage pak-choi and crumbled almonds
Vegetable garden salad, chicory, sugar loaf radicchio, tomatoes,
chickpeas, cucumbers, soybean shoots,
flaxseeds, sunflower seeds, nut powder
Vegetable garden salad, arugula, tomatoes, mozzarelline, olives Nocellara del Belice, tuna, Lipari capers, corn
(friable short pastry of Verona and Recioto wine)