June 2-3-4
    • Appetizers
    • Appetizer of the house
    • Mixed platter of cheese and salami
    • First courses
    • Agnolotti tradition
    • Ravioli "Plin" - with Guines fowl
    • Strips of vegetables with leeks and sausage
    • Second courses
    • Beef stew with Rosè
    • Roast beef at the "ciappa"
    • Rolled rabbit stuffed roast
    • Dessert
    • Coffee and milk cool cream
    • Our shortbread cookies with Muscat
    • Panna Cotta with strawberries sauce
Warning: the menu may vary slightly if sold out some dishes