perg1
DICEMBER 3-4
 
    • Appetizers
    • Appetizer of the house
    • Mixed platter of cheese and salami
    • First courses
    • Agnolotti tradition
    • Gnocchi Rustici
    • Noodles of the house with pine nuts and hazelnuts
    • Tagliatelle with Truffol
    • Second courses
    • "Fiocco" with cheese and walnuts sauce.
    • Cheese selection - Cascina Vellero farm
    • Roast beef at the "ciappa"
    • Rolled rabbit stuffed roast
    • Dessert
    • "Brillo" - choccolate salame with grappa
    • Amaretti with almonds and hazelnuts
    • Pandoro with zabaione
Warning: the menu may vary slightly if sold out some dishes
perg3