Menu
Our menu is a curated selection of dishes that change with the weather and climate.
Each proposal is born from the desire to offer a clean, coherent, authentic gastronomic experience: few ingredients, precise choices, great respect for the raw materials.
From Sunday cooking to forgotten recipes, each dish is an invitation to slow down and rediscover the pleasure of simplicity done well.
…Our appetizers
The Busseto culaccia and the giardiniera made by us
Smoked char, crunchy vegetables, fermented lemon and yogurt
Roasted veal fillet in tuna sauce
Tomato gazpacho with prawns and seared scallops
Veal tongue with peanut butter, sour onion and demi-glace
Fassona beef tartare with parmesan biscuits and crunchy courgette flowers
…Risottos and fresh pastas
Risotto riserva “San Massimo” with fresh porcini mushrooms from Borgotaro
Bronze-drawn Gragnano paccheri with amatriciana sauce
Fresh egg tagliatelle with rabbit ragù
Spaghettoni with clams, parsley emulsion, lime and bottarga
Pappardella stuffed with smoked eggplant and ricotta with roasted tomato cream, capers and olives
“Recommended by the chef”
Risotto riserva "San Massimo" with parmesan and Alpine char, butter and sage
…The selection of land and water
Milanese-style veal cutlet (400g) with cherry tomatoes and basil
Sliced beef with baked aubergines and arugula sauce
Fish fillet with seasonal vegetables
Suckling pig's neck with potato terrine and fresh plums
Seared octopus tentacles on a cream of purple and orange carrots
Our selection of cheeses with mustards and honey
…Our desserts
72% dark chocolate cake with custard and ice cream
Strawberry soup and ice cream
Tarte Tatin revisited with peaches and cream ice cream
Pistachio Crema Catalana with fresh raspberries
Luxardo Maraschino Pineapple Cup
Creamy ricotta, apricots and sbrisolona
Note:
Some of our raw materials are subject to a blast chiller remediation process
to guarantee our customers the highest product quality.