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ur kitchen |
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fully embraces local tradition and celebrates the
flavours of our area, which is at the crossroads of
four regions. |
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n preparing our dishes |
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we pay particular attention to the
freshness of our ingredients. We only use certified
organic foods, fresh and in season.
You will find all the “fruits of the forest” on our
tables, beginning with game and ending with mushrooms
and truffles. |
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ll our pasta dishes
are prepared |
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strictly by hand,
and our specialities include: Bringoli col sugo
d’oca (pasta shoe-laces with a sauce of goose
and tomato), Ravioli di patate e crescenza agli
spinaci (pasta parcels stuffed with potato,
fresh creamy cheese and spinach), CRESPELLE
(crepes) with vegetables or mushrooms, according to
season, and Minestra di ceci (chick pea
soup). |
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he meat we use in our speciality dishes,
such
as Carbonata con |
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radicchio
rosso e aceto balsamico
(grilled beef with red chicory and balsamic vinegar)
and Filetto alla pastora con ciliegini rucola e
parmigiano (shepardess’s filet steak with
rocket, parmesan and cherry tomatoes) is exclusively
Chianina beef from organic farms (Chianina
cattle are a local variety, with highly celebrated
meat). |
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mong the desserts |
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you will find, among traditional staples such as
crostate (sweet tarts) made with our own
fruit jam and cantuccini (double baked
biscuits with whole almonds, for dipping in dessert
wine), semifreddo al torrone (nougat
ice-cream cake), Crema di mascarpone al
cioccolato (cream of chocolate mascarpone-
a thicker, creamier fromage frais) and Mousse
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all’arancia con composta di fragole
(orange mousse with strawberry compote) |
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on’t forget that you will be able to accompany every dish
with a wide
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choice of hand-picked wines from our WINE-CELLAR
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