• passatelli con fiocco di prosciutto, robiola e tartufo nero
  • conigliocon olive taggiasche e pinoli tostati edit
  • penna liscia di grano turanico BIO semi integrale pastificio Mancini con calamari, tonno, asparagi  e porro edit
  • pavlova ai frutti rossi
  • quaglia ripiena alle albicocche avvolta nel prosciutto crudo
  • panna cotta al caffè con biscotto, sbriciolato, di pasta frolla alla cannella
  • 1 coppa di maile con demi-glace e cipolla rossa saltata in padella
  • millefoglie di melanzana
  • cavolfiore al forno con mirtilli, sedano, noci e miele di acacia
  • cheesecake alle pesche
  • crudo di manzo
  • crudo di porcini con sedano, sfoglie di grana e melograno
  • gnocchi con vongole
  • la classica tagliatella fatta a mano con funghi porcini freschi
  • mazzancolle mare adriatico
  • pappa al pomodoro
  • passatelli con funghi porcini freschi
  • polenta di farina gialla con salsiccia di Mora Romagnola in umido
  • saltimbocca di rana pescatrice con indivia brasata, olive nere e salvia
  • vitello tonnato
  • z gnocchetti di ricotta al pesto con vongole e fondente di pomodoro
  • z sedani 20 righe di grano turanico BIO semi integrale pastificio Mancini con salvia, lime, nocciole  e mandorle tostate

Starters


Chicken liver Umbrian-style pate’  and savoury brioche and redcurrant reduction sauce

Cornmeal mush with Mora Romagnola** sausages stew

 

Broccoli flan with Dop Grana Padano cheese cream

Air-cured Mora Romagnola** ham

Starters

First courses


Passatelli*** with maidenstears pesto and Igp Fiocco di Valtellina (the leanest part of high quality ham)

Tortelli filled with pumpkin, potatoes and Amaretti d’Italia, with a sage and clarified butter 

Cappelletti filled with soft fesh cheese, in broth with black truffles

Yellow potato dumplings with Dop Gorgonzola cheese and walnuts

Durum wheat semolina noodles with Romagna-style meat ragu

Pastificio Mancini’s large spaghetti with caramelised Igp red onion from Tropea, Mora Romagnola** unsmoked jowl bacon, Sogliano Fossa cheese (matured in underground pits)

 

(**) Mora Romagnola is an ancient native breed of pork of the provinces of Forlì and Faenza.

(***) Passatelli are one of the most classic primi in Romagna but they are NOT PASTA. They’re made from eggs, grated bread and grated parmesan cheese.

First courses

Main courses


Sauteed rabbit with Taggiasca olives and roasted Mediterranean pine nuts

Black Angus beef steak slices with sale dei Papi-Cervia (sweet local salt) and rosemary 

Apricot-stuffed deboned quails, wrapped in Fiocco di Valtellina Igp cured ham

Hand-chopped Black Angus beef steak tartare

Seasoned pork sauteed with demi-glace and red onions

 

Vegan dish

(zucchini carpaccio, cherry tomatoes, marinated tofu, quinoa, basmati rice with vegetables)

Main courses

Side dishes


Baked cauliflower with blueberries, green celery, walnuts and Acacia di Romagna honey

Roast pumpikin with Dop Grana Padano cheese shaving and rosemary

Chicory with Chilean Golden raisins, anchovy fillets, roast Mediterranean pine nuts

Roast potatoes with rosemary

Side dishes

Desserts


Pavlovas and fresh red fruits

Organic low-fat plain yogurt panna cotta with carameland crumbled shortcrust cinnamon biscuit

Tiramisu (classic soft version)

Italian nougat frozen custard

Desserts

We prepare every day, fresh and filled pasta, bread, desserts. Our dishes are made to order, some require longer waiting times. Some products are flash-frozen (treated with quick temperature reduction in accordance with the EC Regulation N° 852/04). (*) In case of lack of adequate fresh products, some high-quality frozen food items may be used. Some food items may contain allergens, so if you have a food allergy or intolerance, ask our staff about the possible presence of allergens in the food we are serving (EU Regulation 1169/2011).