• Country appetizer: Selection of local cold cuts: 24 months aged Parma ham, coppa piacentina, Cremonese salami, omelette and sweet and pickled vegetables
  • Culatello di Zibello with butter flakes
  • Smoked goose breast with foie gras pate and croutons
  • Soused river fish with polenta
  • Marinated salmon carpaccio with herbs and croutons
  • Cuttlefish salad with crispy vegetables and potatoes

First courses

First courses
  • Tagliolini with nettles and duck ragout
  • Tagliolini "bucon del pret" (bacon, mushrooms and cream)
  • Ricotta and spinach tortelli (*) with butter and sage
  • Gnocchi (potato dumplings) with tomato sauce
  • Green gnocchi with gorgonzola in a basket of Grana Padano cheese
  • Crazy Macaroni (pepper, ham and chilli)
  • Baked Crepes with four different cheeses au gratin
  • Guinea fowl tortelli with butter and thyme
  • Marubini with three kinds of broth
  • Bigoli (long fresh pasta) with cod, cuttlefish, capers, taggiasca olives and Pachino tomatoes
  • Three first courses (minimum 3 people): crespes, tortelli with ricotta and spinach and "bucon del pret" tagliolini

Second courses

Second courses
  • Boneless Guinea fowl stuffed with baked potatoes (*)
  • Baked veal fillet with baked potatoes (*)
  • Veal fillet with porcini mushrooms (*) and polenta
  • Beef stew with polenta
  • Sliced beef with rosemary and baked potatoes (*)
  • Beef rib with baked potatoes (*) (approx. 500 gr.)
  • Beef tongue with Cremonese sauce
  • Fried mix of eel, catfish and river fish (minimum 2 people)
  • Cod with capers, parsley and polenta
  • Golden perch fillets with coarse vegetables
  • Baked gilthead seabream fillet with capers, olives, aromatic herbs and coarse vegetables
  • White sturgeon in Calvisano Mediterranean wine with roughly cut vegetables
  • Mixed cheeses on a cutting board with apple-lemon mustard

Please note that some foods may contain allergens. Please refer to the table below and consult the staff. If there is no fresh product, quality frozen foods (*) are used. Our fresh and stuffed pasta is made in house and is cut down to -30 ° for proper preservation. On request and booking dishes for celiacs or with different intolerances are available.