The menu

Cured meats and cheeses, with warm crescentine flatbreads

Seasonal vegetable flan on parmesan cream

House bruschette (tomato, lardo and honey, mushrooms)

Beef carpaccio, rocket and grana shavings

Fresh egg pasta ribbons with slow-cooked meat ragù

Hand-filled tortellini in capon broth

Baked spinach lasagne with ragù and béchamel

Pasta with pecorino and black pepper

Ricotta tortelloni with butter and sage

Potato gnocchi with tomato and basil

Roast veal with rosemary potatoes

Breaded veal cutlet with salad

Meatballs in grandma’s tomato sauce

Sliced beef steak, rocket and grana

Aubergine parmigiana (vegetarian)

Roast potatoes

Grilled vegetables

Mixed salad

House tiramisù

Layered sponge, custard and chocolate cream

Rice cake

Jam tart with homemade preserve

Coffee

Cover charge