Gastronomic proposals, festive menus and events

In between’ Welcome from the chef Appetizers Grilled octopus with rocket and orangeRicotta, pistachio and blueberry quenellesGreen bundle with a soft heart First Sardinian spaghettiTagliatelle with redfish sauce Second course and side dish Orange shrimp with sweet courgettes Seasonal fruit Dessert Tiramisu of the farm Drinks Primitive wine of the farmWater, coffee and bitters from […]

In between’ Welcome from the Chef Appetizers Creamed cod with black garlic sauceCaponata with stracciatellaRoast beef with celery mayonnaise of our production First Tagliatelle verde mare (velvet of almonds and zucchini with marinated tuna) Half sleeves carbonara According to Selection of roast meats with baked new potatoes Seasonal fruit Dessert Tiramisu of the farm Drinks

In between’ Welcome from the chef Appetizers Crunchy puff pastryAnchovy timbale from the Baltic Sea with tomato and mozzarellaPlatter of local cold cuts and cheeses with crunchy artichokes First Tagliatelle with lamb ragoutSpaghettone di Gragnano, garlic, extra virgin olive oil and chilli pepper on asparagus cream According to Grilled lamb with fruit and vegetable salad

In between’ Welcome drink and “the benedict” typical dish of the Easter tradition Appetizers Eggplant meatballsLuciana-style octopus on yellow pepper creamRicotta and turnip quenelles First Tagliatelle with broad beans and bacon from FaetoHomemade pasta buttons filled with ricotta mousse with escarole and anchovies on tomato confit sauce and Taggiasca olives According to Stewed lamb on

In between’ Grandma’s Orange MeatballsCroutons of homemade bread with extra virgin olive oil and anchovies from the Baltic Sea Appetizers Caponata with stracciatellaTempura poached egg on a bed of mixed saladCreamed cod fritters First Spaghettoni di Gragnano with broad beans and mussels with flakes of caciocavalloCapunti on velvety red pepper, crunchy bacon, Bronte pistachio and

Appetizers Bread fritters with Ricotta forte mousse and cherry tomato preserve Eggplant rolls Croutons in cod cream and caramelized red onion Morsels of leek and bacon First Red wine risotto with burrata cheese and crispy baconCapunti with cardoncelli mushrooms and asparagus cream According to Tagliata of podolica, rocket and parmesanBaked duchess potato side dish Seasonal

. Appetizers Focaccia of our productionBread fritters with Ricotta forte mousse and cherry tomato preserveFried bread ballsMeatballs in bowlTempura artichokesArtichoke and potato flan on cheese creamBites of stewed codChicory terrine in capon broth with Grandma’s meatballs First White lasagna with chard, smoked scamorza cheese and crispy speck Gnocchi with sausage, cardoncelli mushrooms, aubergines and cherry

Appetizers Bread fritters with strong Ricotta mousse and cherry tomato preserveSelection of local cured meats and cheesesBites of stewed codChicory terrine in capon broth with Grandma’s meatballsWedding cakeZucchini flan on cheese cream First Pumpkin risotto with knife-edged local sausage cubesWhite lasagna with chard, smoked scamorza cheese and crunchy capocollo Seconds Barded suckling pig with colonnata

Aperitif Prosecco accompanied by meatballs and focaccia Appetizers Bread fritters with strong Ricotta mousse and cherry tomato preserveTerrine of Turnips and BeansSlices of stewed codArtichoke flan on local pecorino cheese fondueTerrine of polenta with strips of wild boar with meat sauce First Paccheri di Gragnano with “drunk” prawns with citrus fruitsTurnip risotto with stracciatella Seconds

. Aperitif Prosecco Millesimato Val d’OcaFocaccia Appetizers Bread fritters with strong Ricotta mousse and cherry tomato preserveSelection of local cold cuts and cheesesSlices of cod in beer tempuraPumpkin flan on local pecorino creamLemon octopus in celery heart salad, Pinklady apple, Grana flakes and walnuts First Risotto with seafood According to Sea bass fillets in potato