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Starters
Culatello di zimbello con riccioli di grana
Typical esteemed raw Ham served with Parmesan cheese
Prosciutto di Parma con scaglie di parmigiano e aceto balsamico
Parma raw Ham served with Parmesan cheese and Balsamic Vinegar
Il tagliere della Contea
Cutting board with Salami, fried bread and side orders
Carpaccio zucchine e melanzane
Thinly sliced Courgettes and Aubergines with Nuts and Balsamic Vinegar
Fantasia di bruschette
Toasted bread slices topped with Garlic, Tomatoes, Mushrooms, Radish,
Parmesan cheese and Balsamic Vinegar
Gnocco fritto con salumi
Fried bread with Salami
First courses
Tortellini in brodo o alla panna
Typical Emilian small dumplings filled with Pork meat and
Parmesan cheese served with broth or creaam.
Tortelloni burro e salvia
Ravioli with butter and sage
Tortellacci della Contea
Contea's ravioli
Gnocchi di patate
Potato dumplings
Risotto zucchine e gamberetti
Rice served with courgettes and shrimps
Maccheroni al torchio
Tortelli di zucca
Raviolo filled with Pumpkin
Main courses
Chateaubriand (angus argentino)
Argentine Angus Beef Tenderloin Steak for 2 persons
Tagliata al rosmarino
Argentine Angus Beef Sirloin Steak with Rosemary
Filetto alla griglia
Argentine Angus Beef Tenderloin Steak Grilled
Bistecca alla fiorentina
T-Bone Beef Steak
Grigliata mista
Mixed Grilled of different Meats
Costolette agnello
Grilled Lamb Cuttlets
Braciola contadina
Pork Chop
Gnocco e tigelle con affettati misti, pinzimonio
Pizza
Panna cotta, mascarpone, tiramisù
Creamy set Dessert, Thick and creamy cheese dessert,
Soft Spongecake filled with layers of Zabaglione and coffee cream
Pasticceria casalinga: amaretti, biscotti al cocco, crostate di
Home made desserts: amarettos, coconut bisciuts, Jam Tart, sweet ravioli etc
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