• 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


Phyllo dough mille feuille with Kaiser pear, Brie cheese and black truffle-infused honey

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

Hummus (made from Alce Nero's Organic Chickpeas) with spinach and sweet paprika

Cheese selection by Fossa dell'Abbondanza's affineurs

Broccoli flan with Dop Grana Padano cheese cream

 

Starters

First courses


Full moons filled with soft cheese and Williams pears, dressed in ginger, lime peels, lemon and pomegranate 

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

Meat-stuffed cappelletti in broth

Noodles with Romagna-style meat ragù

Yellow potato dumplings with Dop Gorgonzola cheese and walnuts 

Black truffle passatelli*** with butter, hazelnuts and fresh velvet pioppini 

 

(**) 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

Pork loin with fresh Organic Beetroot and Organic Kohlrabi crudités

Hand-chopped Black Angus beef steak tartar

Larded deboned Guinea-hen, kale, pomegrate and sauce 

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

 

Vegan dish

Grilled Organic beetroots, sautéed kale, heart of carrots and puffed quinoa 

Main courses

Side dishes


Celariac, baked in salt crust and then grilled 

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

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

Roast potatoes with rosemary

Side dishes

Desserts


Granny Smith apple delight, white choccolate ganache

Mascarpone with extra chocolate shavings and cinnamon shortcruts biscuit

Pavlovas and fresh red fruits

Italian nougat frozen custard

Home-baked biscuits

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).