Menu also valid for Take Away for both Lunch and Dinner, every day, with the exception of Wednesday

To find out about the allergens present in individual dishes, open the pdf

The King of the table: the White Truffle

Our Menu

Starter

Scrambled eggs with white truffle on toasted bread 20

First course

Tagliatelle rolled out with a rolling pin, with melted butter and white truffle flakes 30

Second courses

Smoked Scamorza with GranSpeck King and White Truffle 30

Fillet Carpaccio with Mixed Salad, "Fossa" Pecorino Cheese and White Truffle Flakes 35

 

            

Raw Spinach with Citronette, Bacon and Grana Flakes 7 (spinacino) 

                            

Culatello with Grana flakes and reduced Balsamic 10 (culatello) 

   

Pumpkin flan with Parmesan cream, black truffle and marinated egg 10 (flan di zucca)

            

Cheese flan with Porcini cream and Speck Gran King 9 (sformatino al formaggio)

              

Fried polenta stick accompanied by Cheese fondue 9 (polenta fritta)

             

Potato pie with Bacon, Fontina and seasonal Truffle 10 (tortino di patate)

 

The Pastes

Egg's Gramignone with local sausage and sautéed porcini mushrooms in extra virgin olive oil 12 (gramignone)

Nettle Candy-shaped Ravioli, with Ricotta and black Truffle 16 (Caramelle)

Nettle Tagliatelle with Bacon and Finferli Mushrooms 13 (Tagliatelle ai finferli)

Pumpkin dumplings served with local sausage, Pecorino di Fossa and black truffle 14 

(gnocchetti di zucca)

Egg spaghetti guitar style served with julienne of vegetables, cheese pecorino di fossa and

delicate spices 12 (Spaghetti alla chitarra)

Tagliatelle with Ragu 10

"Chicche" (dumplings) of Castel San Pietro Terme  Purple potatoes, scented with rosemary,

on Taleggio cheese fondue, with crispy almonds wafer and Italian forest Honeydew 13  (Chicche)

Trofie with white boar sauce, bay leaf and sautéed porcini mushrooms in

Extra virgin olive oil 14 (Trofie)

Tortellini in capon broth from the Bolognese tradition 14 (Tortellini in brodo)

Ravioli bicolour filled with Mascarpone, Bufala and Gorgonzola cream, served with melted butter, walnuts and Italian shrubby thyme honey 14 (Ravioli Bicolore)

Main Courses

Veal Bianchetto glazed whit sautéed Porcini mushrooms in extra Oil virgin olive and au gratin Polenta 19  (bianchetto)

Bone-in veal cutlet Bolognese 16 (Cotoletta bolognese)

Petroniana-style veal cutlet with seasonal black truffle 19 (Petroniana)

Tenderloin with Sautéed Porcini in Extra Virgin Olive Oil 22 (Filetto ai porcini)

 

Fillet of veal , stuffed with raw ham and parmesan, seasoned with sautéed porcini 14 (Portafoglio)

Smoked Scamorza with Porcini and Speck Gran King12 (Scamorza)

Chicken strips with julienne vegetables and Fossa cheese flakes 13 (Straccetti di Pollo)

Seconds on the grill

Rib of Beef 3,5 / hg (Costata)

Tomahawk Black Angus 4 / hg

 

The side dishes

Rosemary-scented Potato Chips (Chips di Patate)

Baked Potatoes Black Cyprus Salt 5 (Patate al forno)

Sautéed vegetables 5 (Verdure ripassate)

Fried Zucchini Sticks 5 (Zucchine)

Dessert

Catalan Orange Cream 5 (Crema Catalana)

Amaretto pudding 5 (Budino all'amaretto)

Panna Cotta with Caramel  5

Mascarpone from the Vecchia Locanda with Alchermes 6

"Tenerina" Chocolate cake , served warm with Custard 5    

Seasonal fruit 6 (Frutta)

"Millefeuille" cake whitChantilly cream and fresh fruit 6

Menu also valid for Take Away for both Lunch and Dinner, every day, with the exception of Wednesday

To find out about the allergens present in individual dishes, open the pdf

To find out about the allergens present in dishes with white truffles, open the pdf

Microfiltered Water 75 cl.  2,0
Mineral Water 75 cl.  
2,5
House Wine ¼ lt.   
3,0
House Wine ½ lt.  
5,0
Coke, Fanta Orange and Fresh aromatc Teas  
3,0
Coffee   
1,8
Coffee with Alcohol    
2,5
Home Bitters and Liqueurs   
2,8

Bread of our production and covered

2,8

Our dishes contain the allergens indicated in the pdf menu and cross-contamination cannot be excluded.
In the absence of fresh products, the products highlighted in the pdf menu are frozen, deep-frozen or blast chilled in the kitchen

All prices are expressed in €

The photo galleries represent dishes prepared during the year, so they may differ from those present in the current menu